Step 1

In a small bowl, combine everything except for perilla leaves and mix well. Place about 30 perilla leaves in a shallow pot or pan. Starting from the bottom of the pile, spoon about 1 teaspoon of the seasoning mixture on to every other leaf and spread it around. Keep going up until all 30 perilla leaves are seasoned.Place the rest of the perilla leaves on top of the seasoned leaves, in the opposite direction so the pile evens out. Start seasoning from the bottom of the new leaves, every other leaf until you get to the top. Pour any leftover mixture on top of the leaves and into the pot. Cover and cook for 3 minutes over medium high heat. Remove from the heat and let it cook by itself in the hot pan for another 3 minutes.Open and serve right away with rice, or cool it down, transfer to an airtight container and refrigerate it for up to 1 week.

Step 2

akoby POKNY joined 7/20 & has 1 commentPosted July 15th, 2020 at 8:48 am | Log in to reply. I have tons of purple perilla plants in my garden. Can I substitute the purple leaves for the green ones in this recipe? mokpochica Michigan joined 1/09 & has 89 commentsPosted August 21st, 2018 at 11:46 am | Log in to reply. You surprised me by posting a food my husband isn’t familiar with. Is this a traditional side dish in Jeollanamdo? I have so many perilla leaves growing in my garden and I already made perilla kimchi this morning, but I’m really excited to make this too. I’ll send along a picture once it’s made. Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 22nd, 2018 at 8:43 am | Log in to reply. Hi mokpochica! It’s been a long time, I missed you! I hope your family is doing well and your children must have grown up by now!This kkaennipjjim is popular across Korea and is a typical side dish. Happy cooking! mokpochica Michigan joined 1/09 & has 89 commentsPosted August 26th, 2018 at 10:57 pm | Log in to reply. My twin daughters are 11 and my son is 9 now. :) I had to stop back and tell you that we LOVED this recipe. It might be my new favorite dish made with perilla leaf. I will make it again once or twice before I use up my leaves this year. Maangchi New York City joined 8/08 & has 12,051 commentsPosted August 28th, 2018 at 8:57 am | Log in to reply. Wow they are 11 and 9! I remember you made mujigaetteok for them a long time ago! I’m sure they were well-nourished by your delicious and healthy homemade food. : ) Say hello to them for me! Someday I hope that I can meet them. Jungah Singapore joined 8/18 & has 3 commentsPosted August 15th, 2018 at 12:41 am | Log in to reply. Hi,I love your blog and have been following it for a couple of years and now I finally registerd!I am very excited that I found Perilla leaves in the supermarket the other day. I love using them as wraps for BBQ meat in addition to lettuce. I am so excited to make try recipe. I also looked at your other perilla leave recipes and I had no idea that there are so many different ways to use it to make side dishes. Is this the classic panchan that you find in the grocery store and also served in restaurants? Thanks! peonygirl portland, oregon joined 8/09 & has 50 commentsPosted August 11th, 2018 at 1:54 pm | Log in to reply. Maangchi,What a beautiful and tasty spread! I was wondering if sugar would have been used but you’re right- onion can be sweet!I love looking at plants and flowers . It’s always the little things that bring a lot of joy isn’t it?I saw huge perilla leaves at the Korean Market here. They smell so good! Ermin Fei Indonesia joined 2/15 & has 32 commentsPosted August 11th, 2018 at 10:43 am | Log in to reply. Hi Maangchi…Wow you have a lot of food to eat! Haha hope you enjoyed your meal..I will try making this soon.. i normally bought this in Korean Supermarket in Jakarta.. and i also bought another version of steamed perilla leaves which uses doenjang.. do you know how to make it? It is great to eat with fish ^o^ Anyway, i hope you have a great weekend! ^o^