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A seasoned and steamed perilla leaf is served over rice.

Quick Steamed Perilla Leaves (kkaennip jjim)

Holly Ford
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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Prep Time 20 mins
Cook Time 2 mins
Total Time 22 mins
Course Side Dish
Cuisine Korean
Servings 4



  • 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.
Keyword banchan, kkaennip, korean side dish, perilla leaves, steamed perilla leaves
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