Steamed perilla leaves

Hello everybody! I know some of you are growing perilla leaves (Kkaennip, 깻잎 in Korean) in your garden. I’ve been so interested in reading all your garden stories every year, and seeing your photos of your big green perilla leaves!

I have a small patio in my apartment in New York City, and you guys inspired me to grow my own kkaennip since last year. It’s so fun checking my kkaennip every morning to see how much they’ve grown since the day before, and harvesting the biggest leaves.

Today I’m going to show you a recipe you can use for your perilla leaves. It’s a simple recipe, but once you see how it’s done you’ll be doing it all the time. It’s called Kkaennipjjim (깻잎찜), steamed perilla leaves. The key is in the timing, removing from the heat after 3 minutes to let them cook in the pan. If they are on direct heat for too long, the leaves go tough, wrinkly, and they will be shrunk! This way they are smooth and soft and keep their gorgeous green color. And of course delicious!

Vegetarians can use 3 tablespoons soy sauce and skip the fish sauce altogether. And if you don’t grow your own kkaennip you can buy them in a Korean grocery store. Enjoy my recipe and enjoy your summer!

Ingredients

• 60 kkaennip (perilla leaves), washed and drained  3 1/2 to 4 inch
• 2 garlic cloves, minced
• 2 green onions, chopped
• 4 ounces peeled onion, minced (about 1 cup)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 teaspoons hot pepper flakes
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds
• 3 tablespoons water

Directions

1. In a small bowl, combine everything except for perilla leaves and mix well.
   
2. Place about 30 perilla leaves in a shallow pot or pan. Starting from the bottom of the pile, spoon about 1 teaspoon of the seasoning mixture on to every other leaf and spread it around. Keep going up until all 30 perilla leaves are seasoned.
3. Place the rest of the perilla leaves on top of the seasoned leaves, in the opposite direction so the pile evens out. Start seasoning from the bottom of the new leaves, every other leaf until you get to the top. Pour any leftover mixture on top of the leaves and into the pot.
   
4. Cover and cook for 3 minutes over medium high heat. Remove from the heat and let it cook by itself in the hot pan for another 3 minutes.
5. Open and serve right away with rice, or cool it down, transfer to an airtight container and refrigerate it for up to 1 week.