Altoran Chef Im Sung-geun’s Pickled Perilla Leaves
The Best Side Dish When You Lack Appetite! Making Flavorful Pickled Perilla Leaves
Create deeply flavorful pickled perilla leaves using fresh ingredients! This recipe, from Altoran’s Chef Im Sung-geun, captures the fragrant aroma and tender texture of late autumn perilla leaves. Homemade pickled perilla leaves are far superior to store-bought ones and are a true ‘rice thief’! We’ll prepare 400g of perilla leaves (about 250 leaves), washing them thoroughly and stacking them in sets of five. While greenhouse-grown perilla is available year-round, late autumn varieties offer a more intense aroma and better texture. Let’s follow Chef Im Sung-geun’s special recipe to make exceptionally delicious pickled perilla leaves.
Main Ingredients- Perilla leaves 400g (approx. 250 leaves)
Pickling Brine- 2 cups (400ml) Soy Sauce
- 2 cups (400ml) Anchovy Broth
- 4 Tbsp Fish Sauce (like Kkanari or Anchovy)
- 5 Tbsp Vinegar
Seasoning Paste Ingredients- 4 Tbsp Minced Green Onion
- 4 Tbsp Minced Cheongyang Pepper (spicy chili pepper)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Oligosaccharide or Corn Syrup
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/2 Green Onion (finely chopped)
- 3 Tbsp Toasted Sesame Seeds
- 2 cups (400ml) Soy Sauce
- 2 cups (400ml) Anchovy Broth
- 4 Tbsp Fish Sauce (like Kkanari or Anchovy)
- 5 Tbsp Vinegar
Seasoning Paste Ingredients- 4 Tbsp Minced Green Onion
- 4 Tbsp Minced Cheongyang Pepper (spicy chili pepper)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Oligosaccharide or Corn Syrup
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Ginger
- 1/2 Green Onion (finely chopped)
- 3 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly. Then, stack them neatly in sets of five leaves each and drain any excess water. Allowing them to drain on a sieve will help remove moisture more effectively.
Step 2
In a pot, combine 2 cups (400ml) of soy sauce and 2 cups (400ml) of anchovy broth. Add 4 tablespoons of fish sauce and 5 tablespoons of vinegar. Bring this mixture to a boil over high heat. Adding vinegar helps to reduce any bitterness from the perilla leaves, resulting in a cleaner taste.
Step 3
If you are halving the recipe, prepare 1 cup (200ml) of soy sauce and 1 cup (200ml) of anchovy broth. Follow by adding 2 tablespoons of fish sauce and 2.5 tablespoons of vinegar, then boil over high heat. The vinegar will still serve its purpose of reducing bitterness.
Step 4
While the soy sauce mixture is still hot, carefully pour it between the stacked perilla leaves. Ensure the seasoning is distributed evenly between each layer before it cools down. It’s important for the seasoning to seep into every leaf.
Step 5
Allow the seasoned perilla leaves to sit at room temperature for 30 minutes to pickle. After 30 minutes, flip the stack of leaves and let them pickle for another 30 minutes. This resting period totals one hour.
Step 6
After the one-hour pickling process, gently take out the perilla leaves one by one and lightly squeeze out the excess pickling liquid. Be careful not to squeeze too hard, as the leaves can become mushy. You don’t need to make a separate seasoning paste; the pickling brine itself can be used as a base for the seasoning. It already contains soy sauce, anchovy broth, fish sauce, and vinegar, making it an excellent foundation.
Step 7
Prepare the seasoning paste separately. In a bowl, combine 4 tablespoons of minced green onion, 4 tablespoons of minced Cheongyang pepper (you can mix in some red chili peppers according to your preference), 2 tablespoons of gochugaru, 5 tablespoons of oligosaccharide or corn syrup, 2 tablespoons of minced garlic, 1/2 tablespoon of minced ginger, 1/2 finely chopped green onion, and 3 tablespoons of toasted sesame seeds. Mix everything well.
Step 8
Add the lightly squeezed perilla leaves to the prepared seasoning paste. Instead of mixing immediately, let it sit for about 5 minutes. This allows the seasoning to meld with the leaves and the gochugaru to rehydrate, creating a richer flavor.
Step 9
Stack the seasoned perilla leaves again in sets of five, continuously pouring the remaining seasoning paste over them. Layer the leaves and seasoning carefully.
Step 10
The pickled perilla leaves you’ve made can be enjoyed immediately, but their flavor deepens beautifully after about a day of refrigeration. This is my absolute favorite pickled perilla leaf dish – perfect to enjoy with rice when you don’t have much appetite!
