Kim Dae-seok's Perilla Leaf Ttulttuli

Name: Kim Dae-seok's Perilla Leaf Ttulttuli
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: perilla leaves 50 sheets; wet-milled rice flour 3 cups; brown sugar 3 tablespoons; salt 1/3 tablespoon; raisins 2 tablespoons

A traditional unique snack made by coating finely chopped fragrant perilla leaves with chewy rice flour and steaming them

30 min Difficulty Easy Snacks & desserts

Main ingredients

perilla leaveswet-milled rice flourraisins

Ingredients needed 3 servings

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perilla leaves wet-milled rice flour raisins

Kim Dae-seok's Sweet Perilla Leaf Rice-Flour Toss

A special healthy snack made by coating fragrant perilla leaves with nutty perilla seed powder and non-glutinous rice flour and steaming them until moist.

35 minEasySnacks & desserts

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Kim Dae-seok's Perilla Leaf Pickle

A refreshing and clean perilla leaf pickle made by pouring hot seasoned soy sauce broth mixed with soju and vinegar while still hot, preserving the vibrant yellow hue and crisp texture of the leaves.

20 minEasyside dish

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rice thiefside dishhomemade

perilla leaves 50 sheets

wet-milled rice flour 3 cups

brown sugar 3 tablespoons

salt 1/3 tablespoon

raisins 2 tablespoons

Recipe

Wash the perilla leaves thoroughly in vinegar water, trim the stems, then cut them in half and slice into 1cm pieces.
Place the sliced perilla leaves in a bowl, toss well, then lightly mist with water using a spray bottle to help the rice flour adhere evenly.
Add salt 1/3 tablespoon and brown sugar 3 tablespoons, then mix thoroughly so the seasoning penetrates the leaves.
First add 2 cups of wet-milled rice flour and mix well, then gradually incorporate the remaining 1 cup to prevent clumping and ensure even coating.
Mix in half of the raisins into the rice flour mixture.
Place a silicone mat on the steamer tray, arrange the seasoned perilla leaves on top, and sprinkle the remaining raisins as garnish.
Create a shallow indentation in the center, ensuring the silicone mat is visible, to allow even steam circulation.
Close the lid and steam over medium heat for 20 minutes, then turn off the heat and let sit for 3 more minutes.
Spread the steamed perilla leaf ttulttuli out on a colander to cool and separate the pieces, resulting in a fluffy, grainy texture.

Slice perilla leaves into 1cm pieces, lightly mist with water, and season with salt and brown sugar.
Mix in wet-milled rice flour and half the raisins until evenly combined.
Steam on a tray with a central depression over medium heat for 20 minutes, then let rest for 3 minutes after turning off the heat.

Cooking tips

Lightly misting the perilla leaves with water ensures the rice flour adheres properly without falling off.
Creating a center indentation allows steam to circulate evenly, preventing the mixture from becoming sticky or clumpy like rice cakes.
Spreading the steamed dish on a colander to cool helps enhance the chewy, grainy texture.

Recommended for

People who enjoy traditional snacks with a chewy, fluffy texture similar to mugwort stir-fry.
Those looking to try a unique, light, and refreshing dish using perilla leaves.

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