Aromatic Pickled Perilla Leaves
Aromatic Pickled Perilla Leaves
Pickled Perilla Leaves: A Perfect Match with Samgyeopsal (Pork Belly)
Introducing a simple and delicious pickled perilla leaf recipe that you can easily make at home and enjoy for a long time. The refreshing yet fragrant perilla leaves stimulate the appetite, especially when paired with rich meats like samgyeopsal, as they cut through the richness and enhance the overall flavor. Make it today!
Pickled Leaf Ingredients- 1.5 paper cups water (approx. 270ml)
- 1 paper cup soy sauce (approx. 180ml)
- 0.5 paper cup plum extract (Maesilcheong) (approx. 90ml)
- 0.3 paper cup sugar (approx. 54ml)
- 0.3 paper cup vinegar (approx. 54ml)
- 30 fresh perilla leaves
- 1 Tbsp vinegar (for washing leaves)
Cooking Instructions
Step 1
Prepare your fresh perilla leaves. First, soak the perilla leaves in water with 1 tablespoon of vinegar for about 5 minutes to sanitize them. Then, rinse each leaf thoroughly under running water and gently pat them dry to remove excess moisture. This step helps remove any impurities and keeps the leaves fresh.
Step 2
Let’s make the delicious pickling brine. In a pot, combine 1.5 paper cups of water, 1 paper cup of soy sauce, 0.5 paper cup of plum extract, 0.3 paper cup of sugar, and 0.3 paper cup of vinegar. Bring this mixture to a boil over high heat. Once it’s vigorously bubbling, turn off the heat and let the brine cool down completely until no steam is visible. It’s crucial to let the brine cool before pouring it over the leaves, as hot brine can make them mushy.
Step 3
Prepare the perilla leaves for storage. If the leaves are too large for your liking, you can use scissors to cut them in half or into thirds, making them bite-sized. This makes them more convenient to eat with rice or as a wrap. Arrange the prepared perilla leaves neatly in a storage container.
Step 4
Pour the completely cooled pickling brine over the perilla leaves in the container, ensuring they are fully submerged. Cover the container and store it in the refrigerator to let the flavors meld. After at least 3 days, the brine will have penetrated the leaves, resulting in delicious pickled perilla. For longer storage or a saltier taste, you can drain the brine after 3-4 days, re-boil it, let it cool, and then pour it back over the leaves. At this stage, you can also add thinly sliced onions to make pickled onion along with the perilla leaves.
Step 5
And now, it’s time to enjoy your homemade pickled perilla leaves! They are particularly wonderful when served alongside grilled meats like samgyeopsal or pork ribs. The refreshing, tangy, and sweet flavor of the pickled leaves perfectly cuts through the richness of the meat, allowing you to enjoy your meal without feeling heavy. If you often find yourself with leftover perilla leaves that wilt quickly, making them into pickles is a fantastic way to use them up. They serve as an excellent side dish for rice or a delightful accompaniment to grilled meats. We highly recommend you try making them!
