Marinated Perilla Leaves Recipe

These leaves give cabbage kimchi a run for its money.


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

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  • 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. 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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