Kim Dae-seok's Perilla Seed and Peperoncini Stir-Fry

Name: Kim Dae-seok's Perilla Seed and Peperoncini Stir-Fry
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: jinmichae 300g; mirim 3 tablespoons; won-dang 1 tablespoon; perilla peppers 10; vegetable oil 1 tablespoon; soy sauce 3 tablespoons; minced garlic 1 tablespoon; peanut butter 1 tablespoon; jochung 2 tablespoons; water 1 tablespoon; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

An innovative stir-fry featuring a savory peanut butter-infused soy sauce base instead of gochujang, maximizing richness and creaminess.

15 min Difficulty Easy side dish

Main ingredients

jinmichaeperilla pepperspeanut butter

Ingredients needed 4 servings

jinmichae 300g

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jinmichae perilla peppers peanut butter

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A savory side dish that pairs crispy dried shrimp with tender, marinated jinmi-chae in a spicy-sweet gochujang-ketchup sauce—perfect for rice.

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mirim 3 tablespoons

won-dang 1 tablespoon

perilla peppers 10

vegetable oil 1 tablespoon

soy sauce 3 tablespoons

minced garlic 1 tablespoon

peanut butter 1 tablespoon

jochung 2 tablespoons

water 1 tablespoon

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Evenly coat jinmichae with 1 tablespoon of won-dang and 3 tablespoons of mirim, gently tossing to distribute.
Microwave the coated jinmichae for 1 minute to soften, then cut into bite-sized pieces using scissors and spread out to cool.
Rinse perilla peppers thoroughly, remove stems, and slice larger ones diagonally into halves.
Heat a pan with 1 tablespoon of vegetable oil over medium heat and sauté perilla peppers for 2 minutes to eliminate raw aroma, then transfer to a plate.
In the same pan, add 3 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of peanut butter, 2 tablespoons of jochung, and 1 tablespoon of water. Simmer over medium-low heat until well blended.
Once the sauce begins to bubble vigorously, turn off the heat immediately.
Use the residual heat from the pan to mix in the softened jinmichae and sautéed perilla peppers.
Sprinkle with 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds, then toss by hand until the seasoning is evenly distributed.

Coat jinmichae with won-dang and mirim, microwave for 1 minute, then cut and cool.
Sauté perilla peppers in oil, then prepare a sauce with soy sauce, jochung, peanut butter, and water.
Turn off the heat and use residual warmth to combine jinmichae and peppers with the sauce.

Cooking tips

Avoid washing jinmichae with water, as it becomes slimy; instead, coat with won-dang and mirim before microwaving to keep it soft even after refrigeration.
Adding 1 tablespoon of water to the sauce ensures peanut butter and jochung blend smoothly without burning.
Never stir-fry jinmichae over direct heat, as moisture loss can make it tough—always use residual heat after turning off the flame.

Recommended for

Those seeking soft jinmichae that stays tender even after refrigeration.
Home cooks looking for a unique, rich, and savory side dish alternative to gochujang-based seasonings.

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gimbapsoy saucecorn syrupminced garlicsesame oil

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Kim Dae-seok's Perilla Seed and Peperoncini Stir-Fry

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Ingredients needed 🛒4 servings

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Ingredients needed 4 servings

Recipe

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