Kim Dae-seok's Perilla Stem Side Dish
A simple and refreshing perilla stem side dish with minimal fish sauce, enhanced by soy sauce and a touch of vinegar for a crisp, non-greasy flavor.
Ingredients needed 3 servings
Recipe
Cooking tips
- Using too much anchovy sauce can make the dish taste like kimchi, so increase the soy sauce ratio to preserve the fresh, light character of this side dish.
- The half tablespoon of vinegar enhances overall savoriness and appetite appeal rather than adding sharp acidity.
- Using corn syrup instead of sugar ensures the dressing adheres smoothly without separating, giving the dish a glossy sheen.
- Avoid pressing or pounding the perilla stems hard with your hands, as this may release a strong green aroma; instead, gently pat and mix with fingertips.
Recommended for
- Those seeking a spicy-sour side dish to cut through the richness of meat dishes or greasy foods.
- People who want a ready-to-eat 'instant kimchi' without any pickling process, finished in just 10 minutes.
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