Marinated Perilla Leaves Recipe

These leaves give cabbage kimchi a run for its money.

Marinated Perilla Leaves

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 addicting as kimchi.

Recipe Facts

Active: 20 mins
Total: 20 mins
Serves: 8 servings

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  • 20 Korean perilla leaves

For the Marinade:

  • 3 tablespoons Korean coarse 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


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

Special equipment

Closed container

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Nutrition Facts (per serving)
4 Calories
0g Fat
1g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 4
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 5mg 27%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 21mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)