Marinated Perilla Leaves Recipe

Marinated Perilla Leaves Recipe

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.

  • Yield:8 as an appetizer
  • Active time: 20 minutes
  • Total time:20 minutes


  • 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.