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Kkaennip jjim
Steamed seasoned perilla leaves
Kkaennip jjim (깻잎찜): steamed perilla leaves layered with soy, garlic and chilli seasoning
Kkaennip jjim is a homely banchan made in Korean kitchens through the summer, when perilla grows like a weed in back gardens, and it is eaten by wrapping a single soft leaf around a mouthful of rice. The leaves are stacked in pairs with a spoon of soy, garlic and chilli seasoning between each layer, then steamed until they soften and drink up the sauce. Many versions add anchovy stock; this one uses water, so it is vegan. Each portion has about 2 g of protein. The common mistake is steaming too long: the leaves should be tender but still green, about 5 minutes. Chef's tip: seasoning every second leaf rather than every one keeps the stack from getting soggy and salty.
- Total time
- 26 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 40 perilla leaves (kkaennip)washed and patted dry, stems trimmed to 1 cm
For the seasoning
- 3 tbsp soy sauce
- 3 tbsp water
- 3 cloves garlicfinely chopped
- 2 spring onionfinely chopped
- 1 tsp sugar
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 1 fresh red chilli (optional)finely chopped
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What you'll need
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Method
0/4 doneStep 1: Mix 3 tbsp soy sauce, 3 tbsp water, 3 cloves garlic, 2 spring onion, 1 tbsp Korean chilli flakes (gochugaru), 1 tsp sugar, 1 tbsp toasted sesame oil, 1 tbsp toasted sesame seeds and 1 fresh red chilli, if using, into a loose seasoning.
Step 2: Lay 2 40 perilla leaves (kkaennip) leaves in a heatproof dish and spread ½ tsp of the seasoning over the top leaf. Repeat, alternating the stem direction so the stack stays level, until all the leaves and seasoning are used.
Step 3: Pour any leftover liquid over the stack. Set the dish in a steamer over boiling water, cover and steam until the leaves have darkened, softened and sunk a little.
6 minStep 4: Leave to cool for a few minutes. Serve warm or cold, peeling off one leaf at a time to wrap around rice. It keeps for 4 days in the fridge.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kkaennip jjim take?
- About 26 minutes in total: 20 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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