Why This Recipe Works
- Evenly layering the marinade with the perilla leaves ensures they are equally seasoned.
- Thin perilla leaves only require two hours to fully marinate, making this style of pickle much more convenient than time-intensive Napa cabbage kimchi.
The flavor of perilla leaves, grassy with notes of anise and licorice, is cooling and refreshing. The leaves are tough enough to hold up to a marinade of soy sauce, sesame oil, vinegar, garlic, and lots of Korean chili powder. The result is a mildly pickled, spicy side dish that takes very little effort and is as compelling as kimchi.
Marinated Perilla Leaves
Made with large, aromatic herb leaves, this style of Korean pickle gives kimchi a run for its money.
20 Korean perilla leaves
For the Marinade:
3 tablespoons coarse ground gochugaru (Korean chile powder)
1 teaspoon soy sauce
1 tablespoon anchovy stock, dashi, or water
1/2 teaspoon rice vinegar
1/2 teaspoon sugar
2 teaspoons finely minced garlic
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.
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.
Store in the refrigerator for at least 2 hours, or up to 2 weeks. Eat with rice and other side dishes.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|