Steamed perilla leaves (kkaennip jjim) are a popular Korean side dish. Perilla leaves are seasoned with Korean soy sauce and chili flakes and cooked in a microwave. It’s a great banchan to serve with rice.

Quick Steamed Perilla Leaves are cooked in a microwave and placed in a dish

I can never get enough of Perilla leaves (kkaennip), 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 Leaves (Kkaennip)

Perilla Leaves are fragrant herb and commonly used in Korean cuisine

Perilla 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 this delicious quick steamed Perilla leaves (깻잎찜, kkaennip jjim) side dish to top your rice. This is an old fashioned Korean side dish (banchan) recipe that many Koreans love. I bet you will love it, too.

Clean Perilla leaves and make Seasoning Sauce

Cleaned perilla leaves are in a white colander.

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

Seasoning paste is made with gochugaru and other ingredients are mixed with a spoon.

Mix all the seasoning ingredients in a mixing bowl.

How to Steam Perilla Leaves in a Microwave

Applying the seasoning sauce to perilla leaves with a spoon.

Spread 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.

Pouring extra water to the seasoned perilla leaves

I 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.

Cover the perilla leaves in a glass container with a plastic wrap.

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

Steamed Perilla Leaves are finished cooking in a microwave.

Voila! 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)”.

More Recipes with Perilla Leaves:

A seasoned and steamed perilla leaf is served over rice.
A seasoned and steamed perilla leaf is on a bowl of rice

Quick Steamed Perilla Leaves (kkaennip jjim)

This steamed perilla leaves are seasoned with Korean soy sauce and chili flakes, then cooked in a microwave. It makes a quick side dish.
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Ingredients

Instructions 

  • In a small mixing bowl, mix garlic, say sauce, anchovy sauce (or Korean soy sauce for soup), chili flakes, sugar and 1 tablespoon water.
  • 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.
  • 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.
  • Cover the pan with microwave-safe plastic wrap and cook in the microwave for 60-90 seconds on high.
  • 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.
Calories: 22kcal, Carbohydrates: 3g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1141mg, Potassium: 89mg, Fiber: 1g, Sugar: 1g, Vitamin A: 594IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.