Spicy and Tangy Seasoned Perilla Leaves with Gochujang
How to Make Seasoned Perilla Leaves with Gochujang – Beat the Heat with This Summer Seasonal Vegetable! (with W Choro-maeul Organic Perilla Leaves)
A recipe for seasoned perilla leaves with gochujang, offering a delightful balance of tangy and spicy flavors. Perfect for summer!
Ingredients- 1 bag (approx. 150g) Perilla Leaves (Korean Mint)
- 1 tsp Salt (for blanching)
Seasoning Sauce- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligosaccharide (or other liquid sweetener)
- 1 Tbsp Omija extract (or Plum extract)
- 1.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Sesame Seeds to taste
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Oligosaccharide (or other liquid sweetener)
- 1 Tbsp Omija extract (or Plum extract)
- 1.5 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Sesame Seeds to taste
Cooking Instructions
Step 1
[Prepare the Perilla Leaves] Thoroughly wash the perilla leaves under running water to remove any dirt or debris. Trim off the very ends of the stems. Remove any yellow or wilted leaves. Cut the leaves into bite-sized pieces and place them in a bowl. 
Step 2
[Make the Gochujang Sauce] In a separate bowl, combine 1.5 Tbsp Gochujang, 1 Tbsp Oligosaccharide, 1 Tbsp Omija extract (or Plum extract) for tanginess, 1.5 Tbsp Vinegar, 1 Tbsp Minced Garlic, and 1 Tbsp Sesame Oil. Add sesame seeds to taste. Mix all the ingredients well until you have a smooth, well-combined sauce. 
Step 3
[Season the Perilla Leaves] Add the prepared Gochujang sauce to the bowl with the perilla leaves. Gently mix everything together with your hands (wearing gloves is recommended) until the leaves are evenly coated. Be careful not to overmix, as this can make the leaves mushy. Taste and adjust seasoning if needed by adding a little more salt or sauce. Your delicious and simple perilla leaf salad is ready to serve! 
