Kim Dae-seok's Perilla Seed and Bean Sprout Salad

• fresh perilla seeds 200g
• bean sprouts 300g
• flour 1 tablespoon
• green chili peppers 1 piece
• onion 1/3 piece (grated for use)
• water 200ml 2 cups (for steaming bean sprouts)
• salt 1/3 teaspoon (for blanching perilla seeds)
• fermented soybean paste generous 2 tablespoons
• minced garlic 1 tablespoon
• soy sauce 1 tablespoon
• sesame oil 1 tablespoon
• vinegar 2 tablespoons
• sugar 1/2 tablespoon
• toasted sesame seeds 2 tablespoons (some ground for use)

Recipe 🍳

Cooking tips 💡

• Using flour when washing perilla seeds helps effectively trap and remove debris and mud.
• Grating the onion enhances the natural sweetness and adds depth to the dressing.
• To maintain a crisp, chewy texture, both perilla seeds and bean sprouts must be cooled immediately in cold water after blanching.

Recommended for 🙋

• ⭐Those who enjoy the rich, refreshing combination of seaweed and bean sprouts.
• ⭐People looking to expand their collection of savory, fermented soybean paste-based seasonal side dishes.