Deul Kkaennip Muchim (Seasoned Perilla Leaves)
깻잎 / 들깻잎
Deul kkaennip is widely available during the summer months, either home grown or from the Korean groceries. This is one of my favorite dish because I like the flavor of the leaves and I grow this in my vegetable garden. I keep some boiled leaves in the freezer for the winter time use. This dish is usually eaten with rice, but fresh leaves can go with a lot of bbq dishes, i.e., bul galbi (Korean bbq), bulgogi (Korean marinated beef) or other meats. Deul kkae leaves are known to be very good eats among vegetables; it has Vitamins A and C, Calcium and iron that's almost comparable to the beef liver. When you boil, need to watch not to over cook, but also not to under cook because it can be tough and not too tasty when you don't cook enough.
- 2 bunches of fresh perilla leaves (deul kkaenip), about 8 oz
- 1 stalk of green onion
- 1 tsp minced garlic
- 1/2 tsp anchovy powder (myulchi garu) - optional
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 tsp sesame oil
- 1/2 tsp roasted sesame powder
- 1 tbsp olive oil
- Wash perilla leaves (kkaennip) carefully, cut off all the hard root parts and save only the tender top portions; you can keep some of the tender branches.
- Bring a pot of water to a boil. Put the perilla leaves inside and cook on medium heat for about 7-8 minutes, until the leaves feel tender to the touch. Rinse once, then squeeze out the excess water and cut each leaf 2-3 times, so that the pieces won't be too long.
- In a mixing bowl, mix the perilla leaves with the seasoning: chopped green onion, garlic, anchovy powder (optional), soy sauce, salt, and sesame oil; mix it well.
- Bring a frying pan with 1 tbsp of olive oil; put the seasoned perilla leaves and cook on medium heat for 3-4 min, stirring. Sprinkle some roasted sesame powder, mix and serve.
Serving Size: 4
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Preparation Time: 20 minutes