Name: Korean Seasoned Perilla Leaves
Prep time: 20 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 40 leaves Fresh Perilla leaves; 4 tbsp Soy sauce; 2 tbsp Water; 1.5 tbsp Gochugaru (Korean red chili flakes); 1 tbsp Granulated sugar; 1 tbsp Toasted sesame oil; 1 tbsp Toasted sesame seeds; 2 cloves Garlic, minced; 2 stalks Green onions, finely chopped

"Experience the unique, minty-basil aroma of perilla leaves transformed into a savory powerhouse. These leaves are delicately layered with a spicy soy-based marinade, creating a classic Korean 'banchan' that is essential for any traditional meal."

1 Ingredients

Qty	Item
40 leaves 40 leaves	Fresh Perilla leaves
4 tbsp 60 ml	Soy sauce
2 tbsp 30 ml	Water
1.5 tbsp 12 g	Gochugaru (Korean red chili flakes)
1 tbsp 12 g	Granulated sugar
1 tbsp 15 ml	Toasted sesame oil
1 tbsp 9 g	Toasted sesame seeds
2 cloves 6 g	Garlic, minced
2 stalks 20 g	Green onions, finely chopped

2 Instructions

Wash the perilla leaves thoroughly under cold running water, paying attention to both sides of each leaf. Pat them dry completely with a clean kitchen towel or use a salad spinner.

In a small bowl, whisk together the soy sauce, water, gochugaru, sugar, toasted sesame oil, and toasted sesame seeds until the sugar has fully dissolved.

Fold the minced garlic and chopped green onions into the marinade mixture.

Take a shallow, airtight container and place two or three perilla leaves at the bottom.

Spoon about half a teaspoon of the marinade over the top leaf and spread it out lightly using the back of the spoon.

Repeat this process, stacking 2-3 leaves at a time and applying the marinade to each layer until all leaves are used.

Seal the container and let it sit at room temperature for 30-60 minutes to allow the leaves to wilt slightly and absorb the flavors.

Move to the refrigerator. While edible immediately, the flavor is best after 12-24 hours of marinating.

·
Ensure the leaves are dry before you start; moisture on the leaves will dilute the marinade.
·
Stack the leaves in alternating directions (stem side left, then stem side right) to keep the stack even and level.
·
If you prefer a deeper umami flavor, replace one tablespoon of soy sauce with Korean fish sauce.
·
For a bit of color and extra heat, add very thinly sliced red chili peppers to the marinade.

? Frequently Asked Questions

How long do seasoned perilla leaves stay fresh?

They can be stored in an airtight container in the refrigerator for up to 2 weeks.

Can I use Japanese Shiso leaves instead?

While related, Shiso is smaller and has a more floral, citrusy profile. It works in a pinch, but the texture and flavor will differ from traditional Korean perilla.

Do I need to steam the leaves?

This recipe is for the raw, pickled version (Kkaennip-muchim). If you prefer softer leaves, you can steam the container for 5 minutes after layering, which is called Kkaennip-jjim.

What should I serve this with?

It is best served as a side dish with plain steamed white rice. You can wrap a spoonful of rice inside a seasoned leaf for the perfect bite.

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