Stir-Fried Perilla Leaves with Doenjang recipe - ingredients, nutrition and when to eat it
Young perilla leaves are stir-fried with doenjang and perilla oil for a fragrant, savory Korean vegetable side.
Young perilla leaves are stir-fried with doenjang and perilla oil for a fragrant, savory Korean vegetable side. It’s a lovely way to add a touch of green and a gentle perilla aroma to lunch or dinner.
Vegetables · 12 minutes to cook
Tips: Cook the young perilla leaves briefly to preserve their aroma and green color.
Tips: Doenjang varies in saltiness, so start with a small amount and adjust to taste.
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Ingredients (1 serving)
- Perilla Shoots — 100 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Perilla Oil — 1 tsp
- Minced Garlic — 0.5 tsp
- Water — 2 Tbsp
- Sesame Seeds — 0.5 tsp