Aged soybean paste (doenjang) with perilla leaves, steamed.
Steaming⏱ 60min👥 10 servings
Ingredients
- Aged perilla leaf seasoned dish (jangajji).
- 1 tablespoon of gochugaru (Korean chili powder).
- Generously add perilla oil.
- Chopped green onions or chives.
- A small amount of black sesame seeds.
- 50 ml of water.
Instructions
1
Soak the pickled vegetables in water for 30 minutes to remove excess salt (change the water once during this process).
2
Carefully arrange the perilla leaves, which have been thoroughly drained of excess moisture, in a steamer basket.
3
Mix gochugaru (Korean chili powder), perilla oil, finely chopped green onions, sesame seeds, and 50ml of water to create the sauce.
4
Bring to a boil over high heat, then reduce the heat to medium and simmer for 30 minutes.
5
Steam until the broth has reduced and almost completely evaporated.
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