This Man's Cook Doenjang Ggatjip Jjim
A fragrant and moist side dish made by brushing each perilla leaf with a rich doenjang marinade, lightly coating it with flour, and steaming it thoroughly.
Ingredients needed 4 servings
Recipe
Cooking tips
- Avoid applying too thick a layer of doenjang marinade, as this can make the entire dish overly salty. Apply it lightly and evenly to distribute properly across all 90 leaves.
- Do not overcoat with flour, as it may clump together like dough and look messy. Use just enough to prevent the marinade from dripping off.
- Never flip the leaves when placing them in the steamer—doing so will cause the chili bits and doenjang to sink to the bottom. Always stack them with the marinated side facing upward.
Recommended for
- Those who want to enjoy perilla leaves in a unique way—beyond tangy soy sauce pickles, with a rich, moist, savory flavor.
- People seeking a hearty, comforting home-style side dish recipe that remains delicious and satisfying year-round.
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