Fresh Perilla Leaf and Onion Salad
Fresh Perilla Leaf and Onion Salad
Perilla Leaf and Onion Salad: A Perfect Vegetable Side for Grilled Meats (Using Pickle Brine)
This recipe is a delightful way to use leftover pickle brine or jangajji (Korean pickled vegetables) liquid. It’s a refreshing side dish that pairs beautifully with grilled meats, or can be enjoyed as a light and healthy salad on its own. The crisp texture and bright, tangy flavor are wonderfully appetite-stimulating.
Main Ingredients- 20+ Perilla leaves
- 1/2 Red onion
Cooking Instructions
Step 1
Thinly slice the red onion into slivers. If using a white onion, slice it and soak it in cold water for about 10 minutes to mellow its sharpness before draining.
Step 2
Wash the perilla leaves thoroughly under running water and pat them dry. Then, thinly slice them into ribbons. Aim for a size that complements the onion and keeps the fragrant aroma of the leaves intact.
Step 3
In a large bowl, combine the sliced red onion and perilla leaves. Add the jangajji soy sauce (or pickle brine), plum balsamic vinegar, and olive oil. Gently toss everything together until just combined, ensuring the ingredients are lightly coated without being overly mixed.
Step 4
Taste the mixture and season with a pinch of salt if needed. Add a crack of fresh black pepper to enhance the overall flavor profile.
Step 5
Transfer the prepared salad to a serving plate. You can optionally garnish with ‘chokong’ (sweet and sour pickled beans) for an extra tangy bite, though this is entirely optional. This salad is a fantastic accompaniment to grilled steak or other meats, cutting through the richness and refreshing your palate. Enjoy immediately for the best texture and flavor!
