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Kim Jin-soon's Seasoned Myeongi

Layer soy sauce and fermented sand lance sauce seasoning between fresh myeongi leaves and let them mature to enjoy a special side dish like perilla leaf pickles.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Myeongi releases less moisture than perilla leaves, so even after 7 days the seasoning does not become watery and the crunchiness is maintained.
  • When applying the seasoning sauce, instead of spreading it all over, just place a little in the center; as it matures, the seasoning will be absorbed evenly.
  • Mix leftover seasoning sauce with rice and sesame oil for a delicious bibimbap.

Recommended for

  • Those who want a spicy, sweet, and fragrant special wrap side dish like perilla leaf pickles.
  • Those looking for a unique side dish to wrap with freshly cooked rice or warm meat.
  • Those who want to mature fresh myeongi greens while preserving their flavor.

Shop ingredients on Coupang(Ad)

myeongi leavesJin-ganjang (Korean all-purpose soy sauce)fermented sand lance saucecooking winelarge green oniononiongochugaru (Korean chili flakes)toasted sesame seedsallulose

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