Kkaennip Jjim (Korean Perilla Leaves Recipe)
Servings: 2 banchan-sized servings
Calories: 34kcal
Kkaennip Jjim (Steamed Perilla Leaves) is a Korean side dish made with perilla leaves and an umami-rich marinade of garlic, soy sauce, sesame, and gochugaru.
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Equipment
- Wok or skillet with high sides
- Steamer rack
- Heat-safe plate (large enough to hold the perilla leaves, small enough to fit in the wok)
Ingredients
- 20 perilla leaves
- 1 clove garlic, minced
- 2 tsp soy sauce (see Note 1)
- 1 tsp gochugaru
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Rinse 20 perilla leaves and pat dry.
- In a small bowl, mix together 1 clove garlic, minced, 2 tsp soy sauce, 1 tsp gochugaru, 1 tsp sesame oil, and 1 tsp toasted sesame seeds.
- Pour 1 cup of water into a wok or steamer and set the steamer rack over it. Cover and bring to a boil.
- Lay one perilla leaf on a plate, brush a small amount of sauce on top, then cover it with another leaf and brush on sauce. Continue to alternate leaf and sauce until you have used it all up.
- Carefully put the plate onto the steamer (I recommend using these plate grippers to be safe). Cover and lower the heat to medium. Steam for 3 minutes. Carefully remove the plate, let cool slightly, and serve.
Notes
- Soy Sauce: If gluten-free, substitute with tamari. You can also sub half of the amount with vegan fish sauce.
Nutrition
Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 365mg | Potassium: 53mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 445IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 1mg