AI-generated imageSoy-Marinated Korean Perilla Leaf Pickles (32 Leaves)
A simple Korean banchan made by layering perilla leaves with a soy-garlic marinade and chilling overnight. Unlike steamed perilla leaves or perilla kimchi, this is a refrigerated, uncooked pickle rather than a shelf-stable preserve.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse both sides of every leaf under running water, then drain well in a colander.
- 02
Stir 150 mL soy sauce with chili flakes, garlic, brown sugar, scallion and optional chili until sugar dissolves.
- 03
Stack the leaves in groups of three in a clean lidded container, spooning roughly 1 Tbsp marinade between each group. Pour over any remaining sauce.
- 04
Cover and refrigerate immediately. Chill at least overnight, then serve small amounts with rice. No heating is involved.
Helpful source links
Before you cook
Wash leaves and refrigerate promptly in a clean covered container. This uncooked pickle is not shelf-stable or a canning recipe. Check soy sauce for soy/wheat and serve small portions because the marinade is salty. Discard if spoilage is suspected.
Allergens: 대두/soy/大豆, 밀(간장 원재료 확인)/wheat from soy sauce/小麦(しょうゆの表示確認)
Image & source credits
AI-generated image.
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