Steamed Perilla Leaf Recipe (Kkaennip Jjim) – Summer Korean Side Dish

If you love Korean food but hate standing over a hot stove in the middle of summer, this one’s for you. 깻잎찜 (kkaennip jjim), or steamed perilla leaves, is a classic Korean perilla leaf side dish that’s usually simmered or left to marinate for a while.

In this version, we’ll cheat in the best way: a Microwave perilla leaf recipe that’s fast, flavorful, and perfect for Summer Korean side dishes. You still get all the garlicky, slightly spicy, soy-scented goodness—but in a matter of minutes.

This Steamed perilla leaves recipe is:

• Ideal for hot days when you don’t want to turn on the stove
• Budget-friendly (often close to a “one dollar side dish,” depending on your market)
• Great for meal prep—it tastes even better the next day
• Comfortingly homey, yet impressive enough to serve guests

Let’s dive into this quick perilla leaf recipe that brings real Korean home-cooking to your table with minimal effort.

What Is Kkaennip Jjim (Steamed Perilla Leaf Side Dish)?

Kkaennip means perilla leaves in Korean. They’re related to mint and shiso, with a unique aroma—slightly herbal, nutty, and a tiny bit licorice-like. In Korean cuisine, perilla leaves are often eaten raw as wraps, or marinated as banchan (small side dishes).

Jjim refers to dishes that are steamed, braised, or gently cooked so flavors soak in. Kkaennip jjim (깻잎찜) is essentially steamed perilla leaves layered with a seasoned soy-garlic-chili sauce. Traditionally, you might steam them briefly or let them sit and marinate at room temperature for the flavors to develop.

In this Microwave perilla leaf recipe, we:

• Layer the perilla leaves with a savory-spicy sauce
• Use the microwave to lightly heat and soften them
• Greatly shorten the marination time while still getting deep flavor

The result: a tender, savory Korean perilla leaf side dish that tastes like it’s been resting for hours—but came together in about 10–15 minutes.

Ingredients for Steamed Perilla Leaves (Microwave Version)

This Steamed perilla leaves recipe serves about 3–4 people as a side dish.

Perilla Leaves and Vegetables

• Perilla leaves (kkaennip) – about 40–50 small leaves
  • Choose tender, not-too-large leaves. Smaller, younger leaves have better texture and less bitterness.
• ½ medium onion, thinly sliced
  • Adds sweetness and crunch that balances the salty soy sauce.
• A small piece of carrot, julienned (optional, about ¼ cup)
  • For color and a bit of sweetness. You can skip it if you’re in a hurry.

Sauce Ingredients

• Soy sauce – 10 tablespoons (about ⅔ cup / 150 ml)
  • The salty, savory base. Use regular Korean or Japanese-style soy sauce.
• Korean chili flakes (gochugaru) – 2 tablespoons
  • Adds heat and a beautiful red color. You can reduce for a milder version.
• Water – 3 tablespoons
  • Lightens the sauce so it doesn’t get too salty and helps the leaves steam gently.
• Sugar – 1½ tablespoons
  • Balances the saltiness and spice.
• Minced garlic – ½ tablespoon (about 1–2 cloves)
  • Essential for that classic Korean banchan flavor.
• Toasted sesame seeds or sesame salt – 1 tablespoon
  • Adds nuttiness and a bit of texture.

Optional but highly recommended:

• Sesame oil – ½–1 teaspoon, drizzled at the end for extra aroma
• 1 green chili (Cheongyang or jalapeño), thinly sliced, for extra kick

Simple Ingredient Substitutions

• No gochugaru?
  • Use a mix of mild chili powder and a pinch of cayenne. Start with less and taste.
• Need gluten-free?
  • Use gluten-free tamari instead of soy sauce.
• Prefer less sugar?
  • Replace some or all of the sugar with honey, maple syrup, or another sweetener.
• No sesame seeds?
  • You can skip them, but if possible, add at least a tiny drizzle of sesame oil for flavor.

Step-by-Step: How to Make This Quick Perilla Leaf Recipe in the Microwave

This section walks you through the full Microwave perilla leaf recipe from start to finish.

1. Prep the Perilla Leaves

1. Gently separate about 40–50 perilla leaves.
2. Rinse them under cool running water, leaf by leaf, to remove any dirt.
3. Shake off excess water and lay them in a colander or on a clean kitchen towel to drain.
   • They should be slightly damp, not dripping—too much water will dilute the sauce.

2. Slice the Vegetables

1. Thinly slice ½ an onion into fine strips.
2. If using carrot, julienne a small piece (about ¼ cup) into thin matchsticks.
   • Aim for similar thickness to the onion so everything cooks evenly.

3. Mix the Sauce

In a medium bowl, combine:

• 10 tbsp soy sauce
• 2 tbsp gochugaru
• 3 tbsp water
• 1½ tbsp sugar
• ½ tbsp minced garlic
• 1 tbsp toasted sesame seeds

Stir until the sugar is mostly dissolved.

Then:

• Add the sliced onion and carrot (and green chili, if using) to the bowl.
• Toss well so the vegetables are evenly coated in the sauce.
  

This mixture is your perilla leaf marinade—salty, slightly sweet, garlicky, and gently spicy.

4. Layer the Perilla Leaves

1. Use a microwave-safe, shallow dish that’s wide enough to fit the leaves comfortably.
   
   
2. Take about 3 perilla leaves and lay them in the dish as your first layer.
   
   
3. Spoon about 1 tablespoon of sauce with some onion and carrot over the leaves, spreading it gently so the surface is coated.
   
   
   
   
4. Add another 3 leaves on top, then another spoonful of sauce.
   
   
5. Repeat this layering process (3 leaves + sauce) until you’ve used all the leaves and sauce.
   

Tips:

• Try to distribute the onions and carrots evenly so every layer gets a bit of vegetable and flavor.
• Don’t worry if it looks like a lot of sauce—perilla leaves are thin and will soak up more than you think.
  

5. Microwave to Speed Up the “Marinating”

This is the magic step that turns a long-marinating dish into a Quick perilla leaf recipe.

1. Cover the dish with microwave-safe plastic wrap or a lid.
2. Poke a few small holes in the plastic wrap with a fork or tip of a knife to let steam escape.
3. Microwave on high power:
   • For a 1000W microwave: start with 1 minute.
   • For an 800W microwave: try 1 minute 20 seconds.
   • For a 1200W microwave: try 45–50 seconds.

You’re not trying to fully cook the leaves like spinach—just to:

• Gently soften them
• Warm the sauce so flavors penetrate faster

Check after the first round:

• The leaves should look slightly darker and wilted but not mushy.
• If they still look very raw and stiff, microwave in 10–15 second bursts, checking each time.

Do not overcook or the leaves can turn stringy and lose their fresh aroma.

6. Let It Rest and Serve

1. Carefully remove the dish from the microwave (it will be hot).
2. Let the perilla leaves sit at room temperature for 5–10 minutes.
   • This short rest lets the flavors settle and soak in even more.
3. Drizzle with a little sesame oil if you like, for an extra nutty finish.

Your Korean perilla leaf side dish is now ready to serve—warm, room temperature, or even chilled later.

Tips for the Best Microwave Perilla Leaf Recipe

A few small details can make your steamed perilla leaves truly restaurant-worthy.

Choosing Good Perilla Leaves

• Look for small to medium, tender leaves. Very large, thick leaves can be tougher and more fibrous.
• Avoid leaves that are yellowing, wilted, or have black spots.
• Fresher leaves mean better aroma and softer texture after “jjim.”

Adjusting Spiciness

• For mild:
  • Use 1 tablespoon gochugaru instead of 2.
  • Skip fresh chili peppers.
• For extra spicy:
  • Stick with 2 tablespoons gochugaru and add 1–2 sliced green chilies.

Adjusting Sweetness and Saltiness

• Too salty?
  • Add 1–2 more tablespoons of water to the sauce next time.
  • Or layer in a few more perilla leaves to balance.
• Not salty enough?
  • Add ½–1 tablespoon more soy sauce and mix well.
• Not sweet enough?
  • Add ½ tablespoon more sugar, honey, or your preferred sweetener.

Avoid Overcooking in the Microwave

• Remember: the microwave’s job here is to kick-start marination, not to cook the leaves to death.
• If your leaves feel very limp and dark brown, you’ve microwaved too long.
  • They’re still edible, just less pretty and a bit tougher.
  • Next time, shave off 10–15 seconds from the microwave time.

How to Serve and Enjoy This Korean Perilla Leaf Side Dish

This dish is a star among easy Summer Korean side dishes because it works with so many meals.

Here are some favorite ways to enjoy it:

• With hot steamed rice
  • The classic way: place a leaf on top of rice, maybe add a bit of onion from the sauce, and eat it like a little flavor bomb.
• Rice wraps (ssam-style)
  • Wrap a bite of rice inside the perilla leaf itself. Optional: add a bit of kimchi or a tiny piece of grilled meat.
• In bibimbap
  • Slice a few leaves into strips and add them as a topping in your bibimbap bowl for extra flavor.
• In kimbap
  • Use a few leaves inside kimbap (Korean rice rolls) for a herby, savory layer.
• Lunch box / meal prep
  • This keeps well, so it’s perfect for packing into lunch boxes or preparing a week’s worth of Summer Korean side dishes in advance.

It’s a great example of how easy Korean banchan can transform plain rice into a satisfying meal.

Storage and Make-Ahead Tips

Steamed perilla leaves are excellent for Korean meal prep side dishes.

• Fridge storage:
  • Transfer the cooled perilla leaves and sauce to an airtight container.
  • Store in the refrigerator for 3–4 days. Many people find the flavor is even better from Day 2 onward.
• Flavor over time:
  • As it sits, the leaves absorb more soy, garlic, and chili flavor, becoming richer and more savory.
• Food safety:
  • Always use clean chopsticks or a spoon when taking some out of the container.
  • Don’t leave the dish out at room temperature for more than 2 hours, especially in hot weather.

Freezing is not recommended; the delicate leaves tend to lose their texture.

Ingredient Substitutions & Variations

Once you’ve tried the basic Steamed perilla leaves recipe, you can tweak it to make it your own.

Less Spicy Version

• Reduce gochugaru to 1 tablespoon or even 2 teaspoons.
• Skip any fresh chilies.
• You can also add a bit more sugar to lean into a sweeter, more kid-friendly flavor.

Extra Spicy Version

• Keep the 2 tablespoons gochugaru.
• Add 1–2 sliced green chilies (like Cheongyang or jalapeño).
• Let it sit an extra 10–15 minutes after microwaving so the heat infuses more deeply.

Anchovy or Shrimp Version (Not Vegetarian)

For a deeper umami, more “classic countryside” flavor:

• Add 1–2 tablespoons of small dried anchovies or dried tiny shrimp into the sauce.
• They will soften slightly after microwaving and resting, adding a savory seafood note.

Vegetarian / Vegan Notes

• The base recipe is naturally vegetarian and easily vegan, as long as your sugar is vegan-friendly and you avoid anchovies or fish-based sauces.
• Use tamari for gluten-free and vegan-friendly soy flavor if needed.

Using Shiso Instead of Korean Perilla Leaves

• If you can’t find Korean perilla leaves but have Japanese shiso, you can try a small batch:
  • Shiso leaves are thinner and more delicate, so reduce microwave time (start with 20–30 seconds).
  • The flavor will be a bit different—more minty and sharp—but still tasty.

Microwave Timing Adjustment Guide

Because microwaves vary, here’s a quick guide to help adjust your Microwave perilla leaf recipe:

• 700–800W microwave
  • Start with 1 minute 20 seconds.
• 900–1000W microwave
  • Start with 1 minute.
• 1100–1200W microwave
  • Start with 45–50 seconds.

Always:

• Check after the first round—leaves should be soft and slightly wilted, not soggy.
• Add time only in 10–15 second bursts if needed.
• Remember they’ll soften a bit more as they rest in the hot sauce.

Ready to Try This Steamed Perilla Leaves Recipe?

Now you’ve got a complete Microwave perilla leaf recipe that’s fast enough for busy weeknights and cool enough for hot summer days. It’s a simple, comforting Korean perilla leaf side dish that brings big flavor from a handful of inexpensive ingredients.

Give this quick perilla leaf recipe a try, and see how it transforms a bowl of plain rice into a satisfying meal. If you make it, I’d love to hear how it turned out—share your tweaks, spice levels, and serving ideas, or your own favorite Summer Korean side dishes to pair with it!