Kim Dae-seok's Perilla Leaf Stir-Fry

• perilla leaves 3 bundles (30 leaves)
• onion half
• green onion white part 12cm
• red chili pepper 1
• vegetable oil 2 tablespoons
• minced garlic 1 tablespoon
• brewed soy sauce 2 tablespoons
• toasted perilla seed powder 1 tablespoon
• sesame oil 1 tablespoon
• whole sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Instead of blanching perilla leaves, slicing them fresh and stir-frying directly in oil preserves their deep, rich flavor without any raw bitterness.
• Since perilla leaves wilt quickly, avoid adding them at the beginning; instead, wait until the onions are fully cooked to prevent the leaves from becoming tough or soggy.
• Use pre-toasted perilla seed powder rather than raw—it delivers a smooth, clinging richness without a greasy or sticky mouthfeel.
• For better visual appeal and balanced flavor, use only the white part of green onion, which offers a clean sweetness and slight sharpness compared to the leafy green portion.

Recommended for 🙋

• ⭐Those who want to use perilla leaves in a unique side dish beyond pickles or wraps.
• ⭐People looking to quickly make a fresh vegetable side dish without blanching.
• ⭐Fans of rich, nutty perilla seed flavor paired with tender, moist perilla leaves.