Fragrant Perilla Leaf Miso Pickle
The Best Recipe for When You Have No Appetite! Make a Rice Thief with Perilla Leaf Miso Pickle
Don’t throw away leftover perilla leaves from making perilla jeon, transform them into delicious perilla leaf miso pickles! The mild yet savory miso paste combined with fragrant perilla leaves makes it a perfect side dish for rice. Especially during the summer when your appetite wanes, placing a spoonful of perilla leaf miso pickle on a bowl of warm white rice will surely bring your appetite back! It’s also incredibly easy to make, so try it right away.
Main Ingredients
- 2 bags of perilla leaves (approx. 60-70 leaves)
- 1 Tbsp coarse sea salt (based on a rice spoon)
- Baking soda or vinegar (for washing perilla leaves)
- 550ml water (approx. 3 paper cups, for blanching perilla leaves)
Miso Seasoning Ingredients (based on a rice spoon)
- 1 Tbsp miso paste
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp tuna extract or soy sauce for soup
- 1 Tbsp cooking wine (mirin)
- 1 Korean chili pepper (cheongyang chili)
- 1 red chili pepper
- 1/4 onion
- 1 Tbsp miso paste
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp tuna extract or soy sauce for soup
- 1 Tbsp cooking wine (mirin)
- 1 Korean chili pepper (cheongyang chili)
- 1 red chili pepper
- 1/4 onion
Cooking Instructions
Step 1
In a large pot, add enough water for the perilla leaves to be fully submerged. Add 1-2 tablespoons of baking soda or vinegar for washing. This effectively removes dirt and impurities from the leaves.
Step 2
Gently place the perilla leaves into the baking soda (or vinegar) water and let them soak for 5 minutes. This step helps to loosen any soil or dust on the leaves.
Step 3
After 5 minutes, rinse each perilla leaf thoroughly under running water. Trim off the tough stems or any unsightly parts with a knife for easier eating.
Step 4
Now, let’s prepare the water for blanching. Pour 550ml of water (about 3 paper cups) into a pot and add 1 tablespoon of coarse sea salt. Bring it to a rolling boil. Adding salt will help maintain the vibrant green color of the perilla leaves and enhance their crisp texture.
Step 5
Once the water is boiling, gather the washed perilla leaves into bundles of 4-5 leaves and quickly submerge them in the boiling water. Blanch them for about 15 seconds, turning them over once. Be careful not to over-blanch, as this will make the leaves mushy. The blanching time can be slightly adjusted based on the thickness and size of the leaves.
Step 6
Remove the blanched perilla leaves and carefully arrange them in a tall container or colander, like spreading laundry. This allows the excess water to drain naturally, making them ready for storage. Thoroughly draining the leaves is a crucial step in ensuring the pickle’s flavor.
Step 7
While the perilla leaves are draining, let’s make the delicious miso seasoning. In a blender or mixing bowl, combine 1 tablespoon of miso paste, 0.5 tablespoon of minced garlic, 1 Korean chili pepper, 1 red chili pepper, 1/4 onion, 2 tablespoons of plum extract, 1 tablespoon of tuna extract (or soy sauce for soup), and 1 tablespoon of cooking wine. Blend until smooth. Adding chilies and onion can enhance the overall flavor profile.
Step 8
With the drained perilla leaves and the smoothly blended miso seasoning ready, your pickle is almost complete. Isn’t it incredibly simple?
Step 9
Take 4-5 perilla leaves that have been sufficiently drained. Spread the prepared miso seasoning evenly on just the top side of each leaf. Layer the seasoned leaves in the container, and you’ll have the easiest perilla leaf miso pickle ever!
Step 10
Tasting the seasoning alone, it wasn’t too salty and had a pleasant savory flavor. But when spread onto the fragrant perilla leaves, the taste was amplified, creating a perfect side dish that truly makes you crave a bowl of white rice!
