| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 10g | 2g | 26g |
| sugars | fibre | protein | salt |
| 8g | 2g | 5g | 1.6g |
Being born and raised in Montana, one might not immediately connect my culinary journey with a vibrant, flavor-packed Asian dish such as Kkaennip Gochujang (Perilla Leaves with Red Pepper Paste). But as a chef, I’ve always been fascinated by the ability of food to transcend boundaries, and this particular dish does just that. Its womanly blend of spicy, sweet, and savory flavors encapsulates my passion for exploring new flavor profiles while maintaining a deep-rooted respect for traditional ingredients.
Flavor Profiles and Traditions
My expertise in creating hearty American-style dishes, like bison burgers, venison steaks, and huckleberry pies comes from my upbringing in the wide-ranging landscapes of Montana. Yet, the fascination with Kkaennip Gochujang extends beyond my traditional sphere of comfort. This dish, with its earthy perilla leaves smothered in a zesty red pepper paste, offers a balance of flavors and textures that first inspired me to venture into multicultural fare. It’s somewhat reminiscent of a spice-rubbed steak, but with an unmistakable Asian twist.
A Dish of Health and Flavor
The highlight of this dish is not just its palate-pleasing flavors, but also its impressive array of health benefits. Perilla leaves are known for their anti-inflammatory and antioxidant properties while Gochujang, the Korean Red Pepper Paste, aids digestion and boosts metabolism. Throw in the fact that honey, soy sauce, garlic, and onions are all well-known health boosters, and you can feast guilt-free on this wholesome dish.
Another great detail about Kkaennip Gochujang is its versatility. Complement it with a serving of grilled chicken or fish, or enjoy it as a zesty side dish with a bowl of steamed rice. It stands out beautifully in a ‘Bibimbap’, the popular Korean mixed rice bowl, and with its vivacious flavors, it can breathe life into any dish it accompanies.
In conclusion, my love for this dish lies in its compelling blend of flavors and flexibility. It challenges the boundaries of my culinary experience and simultaneously offers a healthful eating option. This Kkaennip Gochujang (Perilla Leaves with Red Pepper Paste) recipe is proof that sometimes, stepping out of your comfort zone leads to the most surprising and satisfying culinary discoveries.
What You’ll Need
- 30 – 40 Fresh Perilla Leaves
- 1/2 Cup Gochujang (Korean Red Pepper Paste)
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Minced Garlic
- 1/4 Cup Soy Sauce
- 2 Tablespoons Sesame Oil
- 1/4 Cup Rice Vinegar
- 1 Tablespoon Honey
- 1 Tablespoon Toasted Sesame Seeds
- 1 Medium Onion, Thinly Sliced
Method
Step One
Start by washing the perilla leaves thoroughly under cold running water. After washing, place them on a clean kitchen towel to dry.
Step Two
In a medium-sized bowl, combine the gochujang (Korean red pepper paste), brown sugar, minced garlic, soy sauce, sesame oil, rice vinegar, and honey. Stir well to mix everything together until a consistent paste forms.
Step Three
Add the thinly sliced onion to the mixture and stir well to make sure all the onion slices are coated in the sauce.
Step Four
Take one perilla leaf at a time and spread a generous amount of the sauce on one side of the leaf. Place another leaf on top and repeat the process, creating a stack of leaves with sauce in between each one.
Step Five
When you’ve used all the leaves, place the stack in a container with a lid. Sprinkle the top with toasted sesame seeds.
Step Six
Cover the container and let it marinate in the refrigerator for a few hours or overnight. This will allow the leaves to absorb the flavors of the sauce and become more tender.
Step Seven
When ready to serve, slice the marinated perilla leaves into bite-sized pieces and enjoy it with your favourite Korean dishes.
