Marinated Perilla Leaves

Marinated Perilla Leaves

About This Recipe

Yield:8 as an appetizer
Active time:20 minutes
Total time:20 minutes
Special equipment:closed container
This recipe appears in: Seriously Asian: Perilla Leaves


  • 20 Korean perilla leaves
  • For the marinade:
  • 3 tablespoons korean coarse chili powder
  • 1 teaspoon soy sauce
  • 1 tablespoon anchovy stock, dashi, or water
  • 1/2 rice vinegar
  • 1/2 teaspoon sugar
  • 2 teaspoons finely minced garlic


  1. 1

    Wash and dry the perilla leaves. To make the marinade, mix everything together in a small bowl, adding more stock as needed so that the paste has a smooth consistency.

  2. 2

    In a container with a lid, lay a perilla leaf flat on the bottom and add a small spoonful of the marinade, about 1/4 teaspoon, spreading it evenly on the leaf. Layer another perilla leaf on top and repeat until the leaves and marinade are used up.

  3. 3

    Store in the refrigerator for at least 2 hours, or up to two weeks. Eat with rice and other side dishes.


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