Marinated Perilla Leaves Recipe

These leaves give cabbage kimchi a run for its money.

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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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Ingredients

  • 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

Directions

  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.)