Delicious Pickled Perilla Leaves with Soy Sauce
Super Easy Soy Sauce Pickled Perilla Leaves for a Simple Side Dish
Introducing an easy-to-make soy sauce pickled perilla leaves recipe. This is a fantastic banchan (side dish) that’s incredibly simple to prepare and full of flavor.
Main Ingredients- 40 fresh perilla leaves (깻잎)
- 2 Korean chili peppers (청양고추) (add more if you like it spicier)
Marinade- 10 Tbsp soy sauce (간장)
- 0.5 Tbsp minced garlic (마늘)
- 2.5 Tbsp cooking syrup or corn syrup (요리당)
- Sesame seeds, a pinch
- Chopped green onion, a little
- Water, a little (to adjust marinade consistency)
- 10 Tbsp soy sauce (간장)
- 0.5 Tbsp minced garlic (마늘)
- 2.5 Tbsp cooking syrup or corn syrup (요리당)
- Sesame seeds, a pinch
- Chopped green onion, a little
- Water, a little (to adjust marinade consistency)
Cooking Instructions
Step 1
First, prepare the fresh perilla leaves. Rinse them gently under running water, making sure to clean both sides. After washing, spread the leaves on a colander and let them drain thoroughly. It’s important to remove excess moisture so the marinade can absorb well without becoming watery.
Step 2
Now, let’s make the delicious marinade, the heart of this pickle! In a bowl, combine 10 Tbsp soy sauce, 0.5 Tbsp minced garlic, and 2.5 Tbsp cooking syrup. Mix well. If the mixture is too thick, add a very small amount of water (about 1-2 Tbsp) to reach your desired consistency. Finally, add the chopped green onion and sesame seeds, and stir once more. Your flavorful marinade is ready!
Step 3
Take the prepared perilla leaves and, using a brush or spoon, evenly spread the marinade onto each leaf. Stack two leaves together at a time, continuing this process until all leaves are used. This creates your delicious soy sauce pickled perilla leaves. While they are tasty immediately, they become even more flavorful when refrigerated for about a day, allowing the marinade to fully penetrate the leaves. This is a perfect side dish for rice!
