Marinated Perilla Leaves

Made with large, aromatic herb leaves, this style of Korean pickle gives kimchi a run for its money.

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated February 27, 2023
A plate of marinated perilla leaves

Serious Eats / Chichi Wang

Why It Works

  • Evenly layering the marinade with the perilla leaves ensures they are equally seasoned.
  • Thin perilla leaves only require two hours to fully marinate, making this style of pickle much more convenient than time-intensive Napa cabbage kimchi.

The flavor of perilla leaves, grassy with notes of anise and licorice, is cooling and refreshing. The leaves are tough enough to hold up to a marinade of soy sauce, sesame oil, vinegar, garlic, and lots of Korean chili powder. The result is a mildly pickled, spicy side dish that takes very little effort and is as compelling as kimchi.

Several green, jagged-edged perilla leaves are stacked on a work surface.

Serious Eats / Chichi Wang

July 2011

Recipe Details

Marinated Perilla Leaves Recipe

Active 20 mins
Total 20 mins
Serves 8 servings
Cook Mode (Keep screen awake)

Ingredients

  • 20 Korean perilla leaves

For the Marinade:

  • 3 tablespoons coarse ground gochugaru (Korean chile powder)

  • 1 teaspoon soy sauce

  • 1 tablespoon anchovy stock, dashi, or water

  • 1/2 teaspoon rice vinegar

  • 1/2 teaspoon sugar

  • 2 teaspoons finely minced garlic

Directions

  1. Wash and dry the perilla leaves. To make the marinade, mix everything together in a small bowl, adding more stock as needed so that the paste has a smooth consistency.

  2. In a container with a lid, lay a perilla leaf flat on the bottom and add a small spoonful of the marinade, about 1/4 teaspoon, spreading it evenly on the leaf. Layer another perilla leaf on top and repeat until the leaves and marinade are used up.

  3. Store in the refrigerator for at least 2 hours, or up to 2 weeks. Eat with rice and other side dishes.

Special Equipment

Lidded container

Read More

Nutrition Facts (per serving)
4Calories
0gFat
1gCarbs
0gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories4
% Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 40mg2%
Total Carbohydrate 1g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 0g
Vitamin C 5mg27%
Calcium 3mg0%
Iron 0mg1%
Potassium 21mg0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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