Seasoning sauce for Perilla<\/figcaption><\/figure><\/li>\n<\/ul>\n<\/li>\nThen to 4, add chopped onions and green onions.\nChopped onions into sauce<\/figcaption><\/figure><\/li>\nIn a wide saucepan (at least 8″),\n\nspoon 1-2 spoonfuls (small spoon) of the sauce from 5 on the bottom of the pot.<\/li>\n Then take 3 leaves and stack them in the pan. Pour 1-2 spoonfuls of the sauce on top of the Perilla leaf.<\/li>\n Take another stack of 3 perilla leaves and add to the pan but turn it 180 degrees so you alternate the direction of the leaves.<\/li>\n Repeat until done.\nHow to stack perilla leaves for steaming<\/figcaption><\/figure><\/li>\n<\/ol>\n<\/li>\nIf making more than 40 or so leaves, make 2 stacks inside the saucepan (see video and image #4 above) so the overall height of the resulting stack is lower and more sauce gets onto the leaves during cooking.<\/li>\n Cover the pot<\/strong> and cook (steam) the leaves on medium heat<\/strong> for only about 2 minutes or 2 1\/2 minutes.\u00a0 Because there’s so little liquid, it should start bubbling right away because there’s so little liquid (even though it’s on medium only). If your stack is high, you will also want to turn it over after 1 minute or so until all leaves look wilted. Since we eat Perilla leaves raw, we don’t need to really cook a lot. We just want to cook the rawness out of it. The color of the leaves should still stay pretty green when finished.<\/li>\nServe warm or at room temperature or even cold as side dish (banchan) with rice and other dishes. Or goes wonderfully well with Kalguksu or other warm noodles.<\/li>\n<\/ol>\nKkaennip Jjim<\/figcaption><\/figure>\nHow to stack perilla leaves for steaming<\/figcaption><\/figure>\nAnd there you go! Enjoy!!<\/p>\n
If you have tried this or any other recipe on my blog then please\u00a0rate the recipe<\/strong>\u00a0(\u2606\u2606\u2606\u2606\u2606 at the top right of the recipe card) and leave me a comment to let me know how you like it! Every 5 star helps me a lot and I also love hearing from you! \ud83d\ude0d<\/p>\nYou can also\u00a0FOLLOW ME<\/strong>\u00a0on\u00a0FACEBOOK<\/a>,\u00a0 PINTEREST<\/a>\u00a0and\u00a0 INSTAGRAM<\/a>\u00a0or join my\u00a0FACEBOOK GROUP<\/a><\/strong>\u00a0 to ask and share everything about Korean food with others just like you!<\/p>\nRecipe Credit – thank you to my sister #3 for this recipe! She said she loved the one served at a Korean Kalguksu restaurant (Sohojeong \uc18c\ud638\uc815) so much she made a recipe of it! I tried it and\u00a0 I liked it much better than the more common style where the sauce is stronger flavored.<\/p>\n