This Man's Cook Perilla Leaf Soybean Sprout Salad
A refreshing side dish made by steaming soybean sprouts with minimal water to preserve crispness, then tossing them with finely sliced perilla leaves and a light seasoning of salt and anchovy sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Steaming soybean sprouts with just a small amount of water instead of boiling them fully helps retain their natural sweetness and crisp texture.
- To maximize the signature crunch, cool the cooked sprouts quickly in cold water before they absorb residual heat and overcook.
- To prevent bitterness and loss of aroma, do not mix perilla leaves and green onion with the sprouts at the beginning—add them at the end and toss gently to preserve their fresh fragrance.
Recommended for
- Those looking for a unique twist on regular soybean sprout salad with a fragrant herbal note from perilla leaves.
- People who prefer a crisp, satisfying bite with every chew rather than soft, mushy greens.
- Those who favor a clean, savory flavor profile based on salt and anchovy sauce instead of heavy soy sauce or fermented soybean paste.
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