{"id":14658,"date":"2019-08-29T21:08:51","date_gmt":"2019-08-30T04:08:51","guid":{"rendered":"https:\/\/kimchimari.com\/?p=14658"},"modified":"2022-04-10T12:24:57","modified_gmt":"2022-04-10T19:24:57","slug":"steamed-perilla-leaves-kkaennip-jjim","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/steamed-perilla-leaves-kkaennip-jjim\/","title":{"rendered":"Steamed Perilla Leaves (Kkaennip Jjim)"},"content":{"rendered":"

Steamed Perilla leaves or Kkaennip Jjim is a wonderful summertime Korean side dish. Quickly steamed to make the leaves tender while the light seasoning allows you to fully enjoy the fantastic flavor of the aromatic Perilla leaves. <\/em>Ready in less than 10 minutes!\u00a0 GF<\/em><\/p>\n

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Steamed Perilla L:eaves (Kkaennip jjim) on rice<\/figcaption><\/figure>\n

Steamed Perilla leaves (\uae7b\uc78e\ucc1c Kkaennip Jjim) was something I knew I would be making this summer because I planted a little too much Perilla this spring. \ud83d\ude1d\ud83d\ude1dI wasn’t planning on planting so much but…you see…..<\/p>\n

It’s all because some creature(s) kept digging up my perilla seeds before they had a chance to sprout!!! Are they birds? Squirrels? I don’t know..<\/p>\n

Anyway, after my 3rd try of planting perilla seeds and finding them all disturbed and gone again couple days later, I was so frustrated and angry that I poured a whole bunch of seeds into the ground (the 4th time) instead of planting just a few. Well, this way some should still survive!!! RIGHT?? HAHAHA.. Well, murphy’s law…for some reason, this time, the seeds were not dug up and so not just some sprouted but every seed survived and I ended up with a Perilla forest..\ud83d\ude1c<\/p>\n

I could have thinned it out but shhh…. don’t tell anyone…I am kind of a hoarder when it comes to plants. \ud83d\ude1d\ud83d\ude1cI just cannot remove them once they have taken root nor can I prune trees properly…It just pains me \ud83d\ude30 to pull plants or cut back trees. So, I made Kkaennip Namul<\/a> twice already,\u00a0 made Perilla Pickles<\/a> and now I am finally going to steam them!!<\/p>\n

What are Perilla Leaves?<\/h2>\n

It is the leaf of the Perilla plant – Perilla frutescens <\/em>which is called Deulkkae \ub4e4\uae68 in Korean. Perilla leaves then are called Kkaennip \uae7b\uc78e. These grow in East Asian countries including India and China. But interestingly, only Koreans<\/strong> eat this plant! Because it is of the mint family, the flavor is slightly minty – somewhat similar to basil or fennel.<\/p>\n

Not to be confused with Shiso (Perilla frustescens var. crispa<\/em>) which is used in Japanese cuisine. Shiso and Korean Perilla are NOT the same. They both belong to the same species but is of a different variety. Shape wise – shiso leaf is smaller and has a more pronounced jagged edge. Flavor wise – shiso tastes mintier and also has an added anise and cinnamon flavor which is a bit too strong for me most of the time.<\/p>\n

From the seeds of perilla (ddeulkkae \ub4e4\uae68), Koreans produce perilla oil Deulkkae Gireum \ub4e4\uae30\ub984\u00a0 (not to be confused with sesame oil). BTW, this is what’s used in this recipe.<\/p>\n

How to grow Perilla<\/h3>\n

Perilla is quite easy to grow (unless some creature eats them \ud83d\ude44) and is even considered a weed in the US, going by the name beefsteak plant, Chinese basil, wild basil, etc. They reseed easily and so it will come back year after year. You can grow them in pots or on the ground. Sowing directly into the soil in spring works best. It does best at constant moisture so water them regularly.<\/p>\n

At the end of summer, they will start to flower and then seeds will develop inside. You can collect them, make Deulkkae Garu \ub4e4\uae68\uac00\ub8e8 (perilla seed powder) or just add the seeds to soups and stews like in my Gamjatang<\/a> and then replant them again next year.<\/p>\n

Eating Perilla Leaves and Meat (Korean BBQ) together is good for you!<\/h3>\n

People mostly eat perilla leaves and grilled meat in lettuce wraps more for flavor but did you know that this yummy leaf can help to work against the high cholesterol<\/strong> effects of eating meat? There’s even a research study that shows how perilla oil can help to improve Non-alcoholic Fatter Liver Disease (Paper<\/a>).<\/p>\n

And Korean herbal doctors have been saying for years that this leaf is the perfect food pair to beef.\u00a0 Because it is high in vitamin A & C<\/strong> (which beef does not have). Kkaennip also has more iron<\/strong> than spinach. Eating 30g of perilla will meet your daily iron requirement. So eat your Perilla today!!<\/p>\n

Cooking<\/h3>\n

I have 10 ways to eat Perilla leaves<\/a> post that I wrote some time ago. Check it out for other ideas on how to enjoy this beautiful herb<\/p>\n

Storage<\/h3>\n

Perilla dries or wilts easily<\/strong> so keep them wrapped in a paper towel inside a plastic bag or wrap. Or what I do is, if the leaves are fresh, I just keep them in a plastic container with the top off and cover the top with a wet paper towel and periodically I\u00a0 re-wet the paper towel. This will keep them fresh longer.<\/p>\n

Reviving wilted leaves\u00a0<\/strong> – I do this for kkaennip, lettuce or any leafy green vegetable. If they look dried up or wilted, you can cut the stems off and then soak them in cold water. Leave it for 10-20 minutes and they will come back to life. Then drain them, completely dry each leaf with a paper cloth and then use my storage method to store them.<\/p>\n

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Steamed Perilla on Rice<\/figcaption><\/figure>\n

Chef’s Tips for perfect Steamed Perilla Leaves<\/h2>\n