Kim Dae-seok's Tender Perilla Stem Stew

• perilla stems 300g
• washing vinegar 2 tablespoons
• blanching sugar 1 tablespoon
• water 400ml (200ml each in two batches)
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• kangaroo fish sauce 1 tablespoon
• perilla seed powder 1 tablespoon
• malt syrup 1/2 tablespoon
• perilla oil 1 tablespoon
• whole sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Massaging the perilla stems before blanching breaks down the fibrous structure, eliminating toughness.
• Adding 1 tablespoon of sugar when blanching makes the leaves softer and helps preserve their vibrant green color.
• Avoid frying in oil from the start—adding water in two separate batches ensures deep seasoning and a soft, tender texture.

Recommended for 🙋

• ⭐Those who want to enjoy summer perilla stems as a tender side dish.
• ⭐Fans of traditional Korean vegetable side dishes with rich, nutty flavors from perilla seed powder and perilla oil.
• ⭐People looking to make healthy, non-greasy vegetable stews using a gentle simmering method.