Main ingredients 🥩
Gungchae (dried aster)Cooking oilGarlicPerilla seed powderSeasoned saltPerilla oil
Ttukdak Hyung's Gungchae Perilla Seed Stir-fry
A subtle rice thief side dish made by stir-frying gungchae in garlic-infused oil, then adding water and savory perilla seed powder, and simmering until thick and savory.
🙋 Recommended for
- ⭐ Those who want to recreate the soft, savory wild greens side dish from Korean fine dining restaurants at home.
- ⭐ Those looking for a non-spicy, mild, and healthy side dish suitable for children or elders who cannot eat spicy food.
Ingredients needed 🛒3 servings
- Boiled gungchae 300g
- Cooking oil 2 tbsp
- Minced garlic 1 tbsp
- Water 180ml
- Perilla seed powder 4 tbsp
- Seasoned salt 0.5 tbsp
- Perilla oil 1 tbsp
Recipe 🍳
- Heat cooking oil in a pan, add 1 tbsp minced garlic and the boiled gungchae cut into bite-sized pieces, and stir-fry together.
- When the garlic becomes fragrant and the gungchae is coated with oil, add the specified amount of water (180ml).
- Immediately add 4 tbsp perilla seed powder and 0.5 tbsp seasoned salt in small amounts, stirring well into the liquid to prevent clumping.
- Simmer over medium-low heat until the liquid thickens and the gungchae is fully infused with the savory seasoning, reducing until the sauce lightly coats the greens.
- When the liquid is almost gone, turn off the heat, drizzle with 1 tbsp perilla oil, and gently mix to finish.
- Heat oil in a pan, stir-fry boiled gungchae and minced garlic until fragrant.
- Add water, perilla seed powder, and seasoned salt; simmer gently until the sauce thickens and lightly coats the greens.
- Finish by drizzling with perilla oil and mixing well.
Cooking tips 💡
- If you stir-fry with only perilla seed powder, it burns easily, so add a small amount of water halfway and cook like a sauce to keep it moist and tender.
- Using seasoned salt instead of regular salt fills out the mild flavor of the greens and recreates the umami taste from a Korean fine dining restaurant.
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