Main ingredients 🥩
raw seaweedperillagreen chili pepperred chili pepperscallionlight soy saucetuna sauceminced garlicsesame seedsperilla oilred pepper powdercorn syrup
Lim Sung-geun's Perilla Oil Tofu Salad
A delicious side dish that pairs perfectly with rice, featuring fragrant spring perilla and crispy roasted seaweed tossed in a rich perilla oil dressing.
🙋 Recommended for
- ⭐ Those looking to try a unique seasonal perilla side dish beyond traditional perilla paste
- ⭐ People wanting to use up leftover seaweed stored in the freezer in a delicious way
Ingredients needed 🛒3 servings
- raw seaweed (fresh seaweed) 7 sheets
- perilla 1 bunch (about 70g)
- green chili pepper 4 pieces
- red chili pepper 1 piece
- scallion 1 stalk
- light soy sauce 3 tablespoons
- tuna sauce 2 tablespoons
- perilla oil 4 tablespoons
- medium red pepper powder 2 tablespoons
- corn syrup 2 tablespoons
- minced garlic 1 tablespoon
- sesame seeds 2 tablespoons
Recipe 🍳
- Place 7 sheets of fresh seaweed on a thick pan and lightly toast both sides over medium heat without burning to remove any fishy odor.
- Tear the toasted seaweed into large, thick pieces suitable for eating.
- Remove the root skin and dirt from the perilla roots, wash thoroughly, then cut into 4cm lengths.
- Dice the red chili pepper, green chili pepper, and scallion, including the seeds.
- In a bowl, combine 3 tablespoons light soy sauce, 2 tablespoons tuna sauce, 1 tablespoon minced garlic, 2 tablespoons sesame seeds, 4 tablespoons perilla oil, 2 tablespoons medium red pepper powder, and 2 tablespoons corn syrup. Mix well to make the dressing.
- Add the prepared seaweed, perilla, chili peppers, and scallion to the dressing. Gently toss until the seaweed absorbs moisture and just begins to wilt.
- Toast fresh seaweed in a pan until crisp and free of fishy smell, then tear into large pieces.
- Clean and trim the perilla into 4cm lengths; dice the chili peppers and scallion finely.
- Mix together light soy sauce, tuna sauce, garlic, sesame seeds, perilla oil, red pepper powder, and corn syrup to create the dressing.
- Combine the seaweed, perilla, and vegetables with the dressing and toss gently until the seaweed just starts to wilt.
Cooking tips 💡
- Using raw seaweed directly can result in toughness and a strong fishy taste, so it’s essential to toast it well on a skillet or non-stick pan until crisp and aromatic.
- Use generous amounts of perilla oil instead of sesame oil to balance the sharpness of the perilla, resulting in a much smoother, richer, and more savory flavor.
- When selecting chili peppers, choose ones with bright green stems and white seeds for the best freshness and flavor.
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