Steamed Perilla Leaves (Kkaennipjjim)

Steps

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1. 1
   Rinse the perilla leaves thoroughly. Gently rub each leaf between your fingers and wash the crevices between them. Repeat washing three times.
   ▶ ≈2:04
2. 2
   Prepare the seasoning sauce base. Mince the garlic, chop the green onions, and chop the onion into small pieces (about 1 cup total) and place in a mixing bowl.
   ▶ ≈3:04
3. 3
   Add soy sauce (2 tbsp), fish sauce (1 tbsp, or 3 tbsp soy sauce if vegetarian), hot pepper flakes (2 tsp), sesame oil (1 tbsp), sesame seeds (1 tbsp), and water (3 tbsp). Mix well.
   ▶ ≈4:12
4. 4
   Layer the perilla leaves in a shallow pan, starting with leaves on the bottom. Add a thin layer of seasoning sauce (about 1 tsp) between layers. Continue alternating until all leaves and sauce are used.
   ▶ ≈5:09
5. 5
   Cover the pan and cook over medium-high heat for 3 minutes. Turn off the heat and leave covered for another 3 minutes to finish cooking with residual heat.
   ▶ ≈6:55
6. 6
   Once cooked, transfer the steamed perilla leaves to an airtight container and refrigerate once cooled. It can be kept for up to a week and enjoyed with rice anytime.
   ▶ ≈7:56