(upbeat music)
- Hi everybody.
How are you doing?
Today, let's make some summer side dish made with
perilla leaves, you know about these leaves?
Perilla leaves, these days, it's very peak season.
If you follow my recipe for years, probably you know that.
Actually, around almost ten years ago when I made
perilla leaves recipes, actually at the time
not many people knew about these leaves. (laughs)
But in Korean cuisine,
everybody loves these perilla leaves.
In Korean, Kkaennip, this is a new recipe,
I have never made this before.
It is Kkaennipjjim, jjim means "steamed".
So steamed perilla leaves.
It's really, really a good side dish,
especially during the summertime,
keep it in the refrigerator for up to one week
and then you can eat just with rice
all the time, you take it out and then eat.
So it's a kind of Mitbanchan.
Perilla leaves are little minty
so when it's cooked it will give herby flavor.
I'm growing my perilla leaves.
I'm going to show you my little garden,
tiny, tiny, little garden.
We need 60, 60 perilla leaves.
26 perilla leaves are here, I need 34 more
so I can make 60 perilla leaves
and then make a nice side dish!
You want to follow me?
Let's go together.
(upbeat music)
All I need is these guys, let's go to make kkaennipjjim!
My perilla leaves make me so happy these days.
All during the summertime, every morning,
I just go and see, so small thing makes your life
really, really happy, isn't it?
All together, 60, nice, nice, gorgeous, pretty!
Now we gotta wash these.
I will show you how to wash perilla leaves.
Wash.
Each leaf, between the leaves,
just a little bit of rubbing like this and wash.
Homegrown perilla leaves are very clean.
I don't have to really wash a lot but still, we gotta wash.
One more time, three times wash.
Now we gotta make some seasoning sauce.
Seasoning sauce, what should I use first?
Garlic, garlic, two cloves of garlic.
Mince this.
And two green onions.
An onion.
I'm using a lot of onion, around one cup.
For 60 perilla leaves, I will add two tablespoons soy sauce
and fish sauce, one tablespoon.
If you are vegetarian, just skip the fish sauce and
add 3 tablespoon soy sauce instead of 2 tablespoons.
Hot pepper flakes, two teaspoons.
Sesame oil, one tablespoon.
Sesame seeds, one tablespoon is enough
and then three tablespoons water.
What do you think this tastes like?
Yummy.
I just mixed this, then what I'm going to do is,
this is my shallow small pan I will just add these.
About half amount and put it here.
From the bottom, bottom two,
put it here, just a little bit, around one teaspoon,
like this and two more leaves.
It doesn't have to be really evenly spread
because it's going to be cooked anyway.
Before put these, quickly let's just
organize one more time.
This way.
See, from here, we start again.
Sauce.
Now this is nice, gorgeous, isn't it?
Every other leaf is just filled
with nice, delicious seasoning.
Let's cook!
Over medium high heat, three minutes, cook.
Three minutes passed. Turn off
and wait for another three minutes.
I'm making my doenjang-jjigae.
When I went to Korea, you know my video, gosari-namu recipel.
I just filmed it in the temple, Goun-sa, temple
I met nun Wonhae there.
She gave me a little amount doenjang
All the way, I brought it home, it's really really tasty!
Whenever I make doenjang-jjigae I think about her.
Three minute passed. Let's see!
Wow! gorgeous looking kkaennipjjim!
I cooked 3 minutes over medium high heat with cover
and then turned off and let it cook
with the heat, 3 minutes.
Three, three policy! (laughs)
This is my airtight container and put this in here.
We didn't add any sugar here
because I used a lot of onion, chopped onion. Onion makes it so sweet.
When it's cooled down, cover and keep in the refrigerator.
I feel like eating outside in my patio
because today's weather is really nice weather.
Usually summertime is so hot but today's a little cool
and also not sunny today. if it's too sunny,
I gotta wear sunglasses and hat which is too much!
Let's go!
This is my kimchi, japchae and I will bring more.
My rice, multi-grain rice, and this is japchae,
and this is soybean sprouts, kimchi, I made it this morning.
This is kkakdugi, it's already fermented.
Yeolmu kimchi, young radish kimchi.
Cucumber kimchi, seasoned yellow corvina.
Today we made this perilla leaves,
steamed perilla leaves. And doenjang-jjigae!
First put this rice,
just a little amount of rice on your spoon
and then, pick one or two.
Put it on top like this, wrap this.
What am I supposed to do now? Everybody knows that! Say something!, "Eat it!".
"eat it". (laughs)
Doenjang-jjigae.
Now more advanced skill.
Like this and then pick.
Make your own wrap with chopsticks.
Japchae.
(lively music)
It's so cloudy today.
I hope that some rain comes, I love watching the rain.
It would be really awesome while I'm eating this,
if it's raining.
I hope you enjoyed this recipe, kkaennipjjim.
Enjoy my recipe, see you next time, bye~
(upbeat music)