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.

Perilla Leaves

Active:20 mins

Total:20 mins

Serves:8 servings

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20Korean perillaleaves

For the Marinade:

3tablespoonsKorean coarse chile powder
1teaspoonsoy sauce
1tablespoonanchovy stock,dashi,或water
1/2teaspoonrice vinegar
1/2teaspoonsugar
2teaspoonsfinelyminced 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 two weeks. Eat with rice and other side dishes.

Special equipment

Closed container

This Recipe Appears In

Perilla Leaves

Nutrition Facts(per serving)
4	Calories
0g	Fat
1g	Carbs
0g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	4
% Daily Value*
Total Fat0g	0%
Saturated Fat 0g	0%
Cholesterol0mg	0%
Sodium40mg	2%
Total Carbohydrate1g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein0g
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.