Main ingredients
perilla leavesgreen oniononionred pepperchili pepperdried anchovy for brothdried kelplight soy sauce
Kim Dae-seok's Seasoned Blanched Perilla Leaves
A savory side dish that transforms strong-smelling perilla leaves into a tender, delicate texture by briefly blanching them and layering them with a homemade dried anchovy-dried kelp soy sauce marinade—perfect for pairing with rice.
Ingredients needed 4 servings
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.
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