Kim Dae-seok's Perilla Leaf Stems Stir-Fry
A fragrant seasonal perilla leaf stems stir-fry enhanced with deep umami from soybean paste and regular soy sauce, finished cleanly with onion syrup.
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not add too many perilla leaf stems at once, as this can cause them to darken; blanch in small batches for a cleaner color.
- If onion syrup is unavailable, mix 1/4 small finely sliced onion with 1 teaspoon plum syrup and let it sit for 30 minutes as a substitute.
- Sesame oil has a low smoke point—do not add it at the beginning; instead, mix it in after turning off the heat, using residual heat to preserve its fragrance.
- For the purest perilla flavor, avoid adding crushed sesame seeds.
Recommended for
- Those who want to serve a fragrant, tender seasonal side dish at the table.
- People seeking a clean, deep umami flavor in their greens stir-fry instead of the greasy richness of perilla seed powder.
- Anyone curious about how to cook perilla leaf stems with a tender, non-chewy texture.
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