Kim Dae-seok's Eggplant Perilla Leaf Stir-Fry

• perilla leaves 250g (after cleaning)
• dried eggplant 2 pieces worth
• onion 1/2
• white part of green onion 15cm
• red chili pepper 1
• toasted sesame powder 2 tablespoons
• minced garlic 1 tablespoon
• anchovy sauce 1/3 tablespoon
• light soy sauce 1 tablespoon
• perilla oil 2 tablespoons
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• When blanching perilla leaves, use plenty of water and proper heating to prevent the leaf surface from turning dull brown too quickly—this preserves their fresh, attractive green hue.
• Avoid squeezing the cooked greens too hard; excessive pressure removes too much moisture, leaving no room for seasonings to penetrate, resulting in dry, brittle texture.
• For best results, slice eggplants and microwave for 4 minutes 30 seconds, then air-dry naturally for about 5 days before use—this yields a chewy, almost meaty or mushroom-like bite when stir-fried.
• Toasted sesame powder tends to clump and stick to the pan if added too early to the seasoning mix, so it's best to add it during the stir-frying stage to boost savoriness without burning.

Recommended for 🙋

• ⭐Those who enjoy traditional side dishes combining subtle toasted sesame flavor with fresh, crisp perilla leaf aroma.
• ⭐Individuals seeking a meat-like, chewy texture from dried vegetables, especially dried eggplants with a firm, resilient bite.
• ⭐Home cooks looking to make seasonal side dishes using eggplants and perilla leaves.