Stir-Fried Chili Pepper Leaves with Perilla Seeds recipe - ingredients, nutrition and when to eat it
This summer side dish is made by briefly blanching chili pepper leaves and stir-frying them with perilla seed powder and perilla oil.
This summer side dish is made by briefly blanching chili pepper leaves and stir-frying them with perilla seed powder and perilla oil. The gentle bitterness gives way to a smooth, nutty flavor that pairs beautifully with rice. It is a lovely addition to a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 155g serving): 152.6 kcal · protein 8.2g · carbohydrate 13.2g · fat 9.1g · sodium 404.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the chili pepper leaves briefly, as cooking them too long will dull their aroma and texture.
Tips: Do not squeeze out the water too firmly; a little moisture helps the leaves stay tender as they cook.
Tips: Add the perilla seed powder at the end so its rich, nutty aroma stays distinct.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Chili Pepper Leaves — 100 g
- Perilla Seed Powder — 1 Tbsp
- Perilla Oil — 1 tsp
- Soy Sauce — 1 tsp
- Garlic — 1 tsp
- Water — 2 Tbsp
- Sesame seeds — 1 tsp