Perilla BokkEum / Perilla Leaves Stir fry / Korean Side dish with Perilla Leaves
Since we moved to South Korea, I have been learning about Korean cuisine. I tried some of Korean dishes and their flavor succeeded to tem...
Since we moved to South Korea, I have been learning about Korean cuisine. I tried some of Korean dishes and their flavor succeeded to tempt my taste buds. Today I am sharing one simple Korean side dish made from perilla leaves. Perilla leaves are called ‘sesame leaves’ but they are not related to sesame plant. I tried this recipe from Aeri’s kitchen. I thank Aeri for this wonderful recipe. If you want to learn more Korean dishes, do stop by her blog. She has lots of delicious Korean recipes with video instructions and step by step pictorial. I am sure you will also get inspired to cook. :)
- Perilla leaves – 40-45
- Cloves of garlic – 4 (minced)
- Onion – 1/2
- Hot red pepper – 1
- Sesame oil – 2 tsp
- Olive Oil – 2 tsp
- Soy Sauce – 2 tsp
- Roasted sesame seeds for garnishing
- Salt to taste
- Wash the perilla leaves and make the some bunches by stacking leaves together.
- Cut each bunch into half. Slice the onion and red pepper.
- Boil around 4 cups of water and add little salt. Meanwhile keep your cold water ready for later use.
- Add perilla leaves into boiling water and let them cook just for 20 seconds. Remove leaves from boiling water and put into cold water immediately. This will help to retain their green color. This is really useful trick shared by Aeri.
- Squeeze out the water from cooked perilla leaves and add into a pan.
- Add in sliced onion, red pepper, minced garlic, sesame oil, olive oil, soy sauce, and salt to taste.
- Heat up pan and stir-fry until onions turn translucent. It may take 4-5 minutes.
- Garnish with roasted sesame seeds and serve hot.