Kim Dae-seok's Seasoned Blanched Perilla Leaves

• perilla leaves 100 sheets
• green onion 1 stalk
• onion 1/2 medium
• red pepper 1
• chili pepper 2
• dried anchovy for broth 1 handful
• dried dried kelp 1 piece (5g)
• light soy sauce 4 tablespoons
• kangaroo fish sauce 2 tablespoons
• mirin 3 tablespoons
• plum syrup 2 tablespoons
• brown sugar syrup 1 tablespoon
• minced garlic 1 tablespoon
• red pepper powder 1 tablespoon
• sesame seeds 2 tablespoons
• sesame oil 1 tablespoon
• water 150ml (7/10 full paper cup)

Recipe 🍳

Cooking tips 💡

• When blanching perilla leaves, use plenty of water to prevent uncooked parts from turning brown.
• Blanching first reduces the tough texture and sharp aroma of fresh perilla, making it more palatable even for children.
• Using finely chopped dried anchovies without internal organs is key to achieving deep natural umami without relying on artificial seasonings.
• Never apply hot marinade directly to perilla leaves—this can make them tough or cause spoilage. Always let the marinade cool to lukewarm before spreading.

Recommended for 🙋

• ⭐Those who dislike the tough texture or strong aroma of raw perilla leaves.
• ⭐People looking for a hearty, long-lasting side dish that stays fresh for up to a week.
• ⭐Fans of clean, deep umami flavor derived from broth made with dried anchovies and dried kelp.