Perilla and Dried Anchovy JoRim

Today, I will introduce a delicious side using Perilla and dried anchovies. This is one of those Korean sides that you can keep in the refrigerator and serve for a month. It has a savory flavor from the Perilla and dried anchovies. If you eat this with freshly cooked rice, you will not need any other sides or food for your meal. I highly recommend you try this delicious side someday. 🙂

Short Korean Lesson

• GungGeum (궁금) = (n) Wonder, Curious
• NolRam (놀람) = (n) Surprise

Video Instructions

Main Ingredients

• 40 Perilla Leaves (2 oz)
• ½ Cup Tiny Dried Anchovies (1 oz)
• ½ Cup Onion
• ¼ Cup Green Hot Pepper
• 1 Tbsp Red Hot Pepper
• 2 Tbsp Garlic

Sauce Ingredients

• 1 Cup Water
• 2-3 Tbsp Soy Sauce
• 1½ tsp Sugar
• 1 tsp Hot Pepper Powder

Directions

Obtain 40 Perilla leaves. Wash them well and drain.

Obtain about ½ cup worth of tiny dried anchovies. We are going to use whole dried anchovies without removing any parts since they are so tiny. There are different sizes of dried anchovies, it is best to use these tiny dried anchovies for this recipe, but if you only have bigger ones, you can also use them. If you use medium sized ones, remove the guts and head before cooking.

Slice ½ cup worth of an onion and 2 Tbsp worth of garlic thinly. Cut ¼ cup worth of green hot pepper and 1 Tbsp worth of red hot pepper into ¼ inch pieces.

Mix all the ingredients for the sauce in a small bowl. Depending on your tastes, you can adjust the amount of soy sauce between 2 to 3 Tbsp.

Combine the tiny anchovies, onion, garlic, and hot peppers in a mixing bowl before cooking. Divide them into 4 groups in the bowl.

Stack 10 Perilla leaves in a medium-sized pot.

Put ¼ of the onion mixture you divided on top of the Perilla leaves stacked in the pot. Spread it evenly.

Pour some of the sauce mixture on top of the onion mixture in the pot. Remember that you are going to divide the sauce into 4 too.

Stack another 10 Perilla leaves on top of the first stack. This time, place the leaves in the opposite direction as the first ones so that the leaves can be flatter. Put more onion mixture and sauce on top. Do this same process 2 more times and pour the rest of the sauce mixture on top of everything.

Once it starts to boil, cover it and cook for 5 minutes on medium-high.

Uncover the pot and cook for another 5 minutes on medium-high. Occasionally, pour some of the sauce from the bottom over the the top with a spoon to help evenly flavor the dish.

 

This is amazingly delicious. My husband doesn’t like Perilla and dried anchovies, but guess what – he liked this dish a lot! You can make plenty of this and serve it for your daily meals. 😀 Enjoy!