PICKLED PERILLA LEAVES
Capture the tangy essence of nature with our Homemade Pickled Perilla Leaves recipe. Explore tips for perfection, serving ideas, and common FAQs. Elevate your culinary repertoire and share the joy of these delightful bites.
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Servings: 12 people
Calories: 14kcal
Cost: $15
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Equipment
Ingredients
- 3 to 4 bunches fresh Korean perilla leaves, or about 60 medium homegrown leaves
- 3/4 cup soy sauce
- 3/4 cup water
- 2 tablespoons gochugaru
- 2 tablespoons sweet onion, puréed or minced
- 2 tablespoons minced garlic
- 2 scallions, finely chopped
Instructions
- Wash and dry each perilla leaf thoroughly, shaking each to remove excess water.
- Lay them in a colander lined with paper towels to dry. (If you purchased prewashed perilla leaves, you can skip this step).
- While the perilla leaves are drying, in a large bowl, combine the soy sauce, water, gochugaru, onion, garlic, and scallions. Stir to mix well.
- In a large glass container that has a lid, lay one perilla leaf down and spread a small amount of the sauce on the leaf with the back of a spoon. Repeat with the rest of the leaves and the sauce, piling them atop each other Make sure to lay the leaves down neatly so the stems point in the same direction. If you have any sauce leftover, pour it over the stack of leaves. If you run out of sauce, tip the perilla container slightly and spoon some of the sauce from the bottom of the stack of leaves and drizzle it over the top.
- Cover the container with the lid and let sit at room temperature for about 2 hours. Transfer to the refrigerator and chill for about 8 hours.
- Serve as a side dish with rice.
- Store in an airtight container in the refrigerator for up to 1 month.
Video
Notes
SERVING TIP: Using chopsticks, pick up a piece of kkaennip by the stem, place it on top of rice, and
use the leaf as a wrap to scoop up some of the rice.
INGREDIENT TIP: Kkaennip is easy to grow in a home garden. In fact, it grows like a weed and is
nearly impossible to kill. Its strong scent also keeps pesky bugs away.
use the leaf as a wrap to scoop up some of the rice.
INGREDIENT TIP: Kkaennip is easy to grow in a home garden. In fact, it grows like a weed and is
nearly impossible to kill. Its strong scent also keeps pesky bugs away.
Nutrition
Calories: 14kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 833mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 395IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.