Main ingredients 🥩
perillared chili pepperpremium soy saucedried anchovy sauceplum syrupred pepper powdersesame oilwhole sesame seedsmackerel roe
Okjubu's Mackerel Roe and Perilla Sauce
A versatile rice-boosting sauce that maximizes texture by adding popping mackerel roe to fragrant seasonal perilla sauce.
🙋 Recommended for
- ⭐ Those seeking a fragrant, distinctive seasonal side dish to stimulate the appetite
- ⭐ People looking for the ultimate savory condiment to pair with toasted seaweed or bean sprout rice
Ingredients needed 🛒4 servings
- perilla 1 bunch
- red chili pepper 1
- premium soy sauce 10 tablespoons
- dried anchovy sauce 2 tablespoons
- plum syrup 1 tablespoon
- sugar 0.5 tablespoon
- red pepper powder 1 tablespoon
- sesame oil 1 tablespoon
- whole sesame seeds generous amount
- mackerel roe 3–4 tablespoons
Recipe 🍳
- Rinse the perilla thoroughly under running water, remove the white, firm root portion and any impurities.
- Chop the cleaned perilla into small pieces about 1 cm thick, and finely mince the red chili pepper after removing the seeds.
- In a bowl, combine 10 tablespoons of premium soy sauce, 2 tablespoons of dried anchovy sauce, 1 tablespoon of plum syrup, 0.5 tablespoon of sugar, 1 tablespoon of red pepper powder, 1 tablespoon of sesame oil, and a generous amount of whole sesame seeds. Mix well to make the sauce.
- Add the chopped perilla and minced red chili pepper to the prepared sauce and gently mix.
- Finally, add 3–4 tablespoons of mackerel roe and gently stir with a spoon to blend without clumping or bursting the roe, completing the dish.
- Prepare the perilla by chopping into 1 cm pieces and mince the red chili pepper.
- Mix the required amounts of soy sauce, anchovy sauce, plum syrup, and seasonings together to form the sauce.
- Combine the perilla and red chili pepper into the sauce.
- Add the mackerel roe last and gently mix until well blended.
Cooking tips 💡
- For a stronger, sharper flavor, lightly crush the firm, round root part of the perilla (the 'root tip') with the back of a knife before chopping and adding it to the sauce.
- Avoid pressing too hard on the mackerel roe as it may burst and release juice; always add it at the very end and gently fold it in to preserve its popping texture.
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