The fragrant aroma of perilla leaves combined with the rich umami of dried anchovies makes this a delicious Korean side dish. The sauce combines soy sauce, fish sauce, perilla oil and kelp broth for a flavorful yet mild seasoning. Onions and Korean chili peppers add natural sweetness and a refreshing kick, while gently braising the perilla leaves makes them soft and tender. This dish can be prepared ahead of time and stored for several days, making it a convenient side dish that pairs perfectly with warm rice.
Try this recipe from W Table.
Main ingredients:
- 250 g perilla leaves
- 15 dried anchovies for broth
- 1 onion
- 2 Korean green chili peppers
- 2 red chili peppers
- Sesame seeds
- 300 ml kelp broth
- Salt
Seasoning ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon fish sauce
- 1 tablespoon perilla oil
- 1 tablespoon Korean red pepper flakes
Instructions:
Wash the perilla leaves thoroughly and drain well.
Remove the heads and guts from the dried anchovies. Coarsely slice the onion and cut the green and red chili peppers diagonally. Mix all the seasoning ingredients together in a bowl.
Pour the kelp broth into a pot and add the prepared seasoning mixture. Bring to a boil.
Place half of the onion and chili peppers at the bottom of the pot. Layer the perilla leaves and dried anchovies on top, then arrange the remaining onion and chili peppers over them. Cover with a lid and simmer over medium-low heat for 10 minutes.
(Tip: Spoon the broth over the perilla leaves occasionally while cooking to help the seasoning coat them evenly.)
Sprinkle sesame seeds over the braised perilla leaves. Transfer to a serving plate and enjoy with warm rice!
[Source: W Table]
khnews@heraldcorp.com
khnews@heraldcorp.com
