Stir-Fried Chili Leaf Namul, Adding Starch Water Keeps It Moist

Steps

1. 1

   Remove tough stems from chili leaves, soak in water for 5 minutes, then drain and wash.

2. 2

   Bring water to a boil in a pot, add 2T salt, then blanch the chili leaves for 1 minute.

3. 3

   Rinse several times in cold water to cool down.

4. 4

   Squeeze out moisture well, then in a bowl, mix chili leaves with 2T soup soy sauce, 1T anchovy fish sauce, 1T minced garlic, and 1T mirin. Let it marinate for 10 minutes.

5. 5

   Heat 2T cooking oil in a pan, add chili leaves and stir-fry for 1 minute, then add 1 cup of water and cook while reducing.

6. 6

   Mix 0.5T corn starch with 2T water to make starch water and add it to the pan.

7. 7

   Turn off the heat and add 1T perilla oil and ground perilla seeds.