Quick Steamed Perilla Leaves (깻잎찜)

Quick Steamed Perilla LeavesI can never get enough of Perilla leaves, the fragrant Korean herb.

They can be eaten raw in salad or wrap, or made into kimchi to enjoy as a fermented food. Some love to pickle them or quickly steam them to enjoy as a side dish.

I have showed you how to make Perilla Kimchi with these gorgeous leaves. The fragrance of the leaves matched with pungent flavor of kimchi is something that anyone who enjoys Korean food will love to indulge with a bowl of hot rice.


Perilla LeavesPerilla Leaves are abundant during the summer time, and they are very inexpensive. You will be able to find these fragrant leaves in most Korean grocery stores. So grab a few bunches and make delicious quick steamed Perilla leaves (깻잎찜, kkatnip jjim) to top your rice. This is an old fashioned style side dish recipe that many Koreans love.


perilla LeavesYou need to clean the Perilla leaves very well in the running water and drain them well.


perillaMix all the seasoning ingredients in a mixing bowl.


perilla-3Spread a teaspoonful of seasoning on top. You don’t need to try to spread it entirely. Just smear onto the area quickly. Repeat this spreading on every 2-3 leaves. No need to spread on every single leaf, though. Otherwise it will take forever.


perilla-5I add a few dried anchovies every few layers of Perilla leaves to add some flavor. This is an optional. Omit it if you want to keep it as vegetarian side dish.

When finished spreading the seasoning onto leaves, add 1/3 cup of water and drizzle over the leaves.


perilla-6Cover with a microwave-safe plastic wrap, and cook in a microwave for 60-90 seconds.


Steamed Perilla LeavesVoila! They are done. Quick, isn’t it?

Serve these leaves with some rice. And you will taste the rustic flavor of Korean side dishes at its best. I can finish a bowl of rice in a split second with these leaves. That’s why we call dishes like this “a rice stealer (밥도둑, bop dodook)”.


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Quick Steamed Perilla Leaves

Quick Steamed Perilla Leaves (깻잎찜)
Cuisine: Korean
Author: Beyond Kimchee
Prep time:
Cook time:
Total time:
  • 3 bunches (about 50-60) Perilla leaves, cleaned
  • 2 cloves garlic, finely minced
  • 3 tablespoon soy sauce
  • 1 tablespoon anchovy sauce or Korean soy sauce for soup
  • 1 tablespoon Korean chili flakes
  • 1/2 teaspoon sugar
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon + 1/4 cup water
  • 4-6 dried small anchovies, deveined (optional)
  1. In a small mixing bowl, mix garlic, say sauce, anchovy sauce (or Korean soy sauce for soup), chili flakes, sugar and 1 tablespoon water.
  2. In a microwave safe pan or bowl, place 1 layer of perilla leaves. Spread 1 teaspoonful of the seasoning mixture on each leaf. Layer 2-3 more leaves on top and repeat. You don’t need to spread the seasoning on every leaf. Add some dried anchovies in the middle of layers if you wish to add more flavor.
  3. When spreading is over, add 1/4 cup of water to the mixing bowl, wash out the remaining seasoning and pour it over the leaves.
  4. Cover the pan with microwave-safe plastic wrap and cook in the microwave for 60-90 seconds on high.
  5. Remove the wrap and serve hot or at room temperature with rice. Store the remaining leaves in an airtight container in the fridge. It should last for 2 weeks in the fridge.


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    • 2


      Hi Barrett
      Thanks for pointing out about the sesame seeds. Yes, there are sesame seeds in the sauce. I must have missed it as I was writing down.

  1. 5


    I’ve never heard of perilla before. When I saw the picture, I thought it was another name for shiso, but a quick google search taught me it’s something very different. So interesting. I love learning about new ingredients!

  2. 6


    I love perilla leaves!This way of pickling them with spicy sauce is so great. This should be a great summer pickled dishes (pickled dishes are always great) for steamed rice or porridge.. I will try this version. Thanks for sharing.

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