| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 79 | 5g | 1g | 7g |
| sugars | fibre | protein | salt |
| 1g | 2g | 2g | 2g |
There’s an unparalleled joy I get from exploring the fresh and vibrant palette of flavors from around the globe, even while keeping the heart of my culinary inspiration rooted in Montana. One such exploration led me to discover the wonderfully flavorful and aromatic Korean dish, Kkaennip Muchim (Seasoned Perilla Leaves).
A Taste Adventure
When it comes to intriguing taste profiles, Kkaennip Muchim stands out. It all begins with the Perilla leaves, a unique family member of the mint plants. These leaves have an incredibly subtle sweetness that pairs splendidly with the pungent, salty, and savory ingredients like soy sauce, sesame oil, and garlic in the recipe. As a chef who revels in new and unexpected flavor combinations, this dish feels like a fun escape to a completely different cuisine.
Harmonizing with Other Dishes
Just as venison steak pairs perfectly with huckleberry sauce, Kkaennip Muchim harmonizes with certain dishes in Korean cuisine. This seasoned perilla leaf recipe serves as a striking companion to steamed rice, BBQ meats or even fish. Additionally, with its slight spicy hint from the red chili pepper flakes (Gochugaru), it offsets beautifully with the rich, creamy flavors of Tteokguk (Korean rice cake soup).
More than Just Tasty
Beyond the swoon-worthy taste of Kkaennip Muchim, this recipe walks hand in hand with health. Perilla leaves are a treasure trove of essential oils and flavonoids that possess anti-allergic, antioxidant, and anti-inflammatory properties. Furthermore, integrating garlic, sesame oil, and green onions into the recipe offers a boost to the immune system. It’s dishes like these that remind me of the benefits of wholesome, ingredient-forward cooking, a principle I appreciate from my Montana upbringing.
All in all, Kkaennip Muchim is a testament to the adventure that cooking is. Introduced by a desire to experience new flavors, it’s a recipe that’s become a beloved staple in my kitchen for its diverse taste profile and health benefits. I know you’ll enjoy it as much as I do.
What You’ll Need
- 24 perilla leaves (kkaennip)
- 1/2 cup of soy sauce
- 1 tablespoon of finely chopped fresh garlic
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 1 tablespoon of red chili pepper flakes (Gochugaru)
- 1 tablespoon of sugar
- 1/4 cup of green onion, finely chopped
Method
Step One
Thoroughly wash the perilla leaves to remove any dirt or residue. Allow them to dry or pat them dry with a clean kitchen towel.
Step Two
Start preparing the seasoning by combining 1/2 cup of soy sauce, 1 tablespoon of finely chopped fresh garlic, 1 tablespoon of sesame oil, 1 tablespoon of sesame seeds, 1 tablespoon of red chili pepper flakes (Gochugaru), and 1 tablespoon of sugar in a bowl. Stir the ingredients until the sugar completely dissolves.
Step Three
Add 1/4 cup of finely chopped green onions to the soy sauce mixture and stir again. This addition gives a fresh, aromatic touch to the seasoning.
Step Four
Arrange the perilla leaves in a large dish. Spoon the prepared sauce mixture onto each leaf, ensuring that both sides of the leaf are well-coated. Repeat this process until all leaves are well-seasoned.
Step Five
Once all the leaves are coated, stack them together. Place the stack of leaves into a container with a tight-fitting lid. Refrigerate for at least one hour before serving to allow the flavors to merge together.
Step Six
After refrigeration, serve your Kkaennip Muchim (Seasoned Perilla Leaves) as a side dish with warm rice or use in wraps and sandwiches.
