This Man's Cook Perilla Seed Jeotgal
Sauté 100 sheets of finely chopped perilla leaves in sesame oil until all moisture evaporates, then season with savory salt and sugar for a deeply addictive sweet-salty flavor and rich nuttiness.
Ingredients needed 4 servings
Recipe
Cooking tips
- You may use regular cooking oil, but for optimal richness and flavor, sesame oil is strongly recommended.
- If perilla leaves clump together during cooking, moisture won’t evaporate evenly—use chopsticks to break up clumps frequently throughout the process.
- After adding salt and sugar, avoid prolonged heating as sugar can caramelize and turn bitter; stir briefly and remove from heat immediately to cool.
Recommended for
- Those who want to use up a large amount of leftover perilla leaves in one delicious meal.
- People looking to try an unusual side dish with a rich, salty-savory taste and subtle herbal aroma, similar to kimchi jeotgal.
- Anyone seeking a side dish that stays fresh and flavorful even after long storage, without developing moisture.
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