Fragrant and Umami-Rich Pickled Perilla Leaves (No Vinegar Recipe)
Fragrant and Umami-Rich Pickled Perilla Leaves (No Vinegar Recipe)
Super Easy Pickled Perilla Leaves Recipe Without Vinegar | The Ultimate Rice Side Dish
Introducing the addictive rice thief that will bring back your appetite – Pickled Perilla Leaves! This recipe, specially made without vinegar, boasts a cleaner and deeper umami flavor, making it even more appealing as anyone can easily follow along. The aromatic perilla leaves combined with the savory and sweet seasoning will have you finishing a bowl of rice in no time. Make these super simple pickled perilla leaves now and enjoy a delicious meal! 🙂
Essential Ingredients- 300g fresh perilla leaves
- 1000ml purified water
- 200ml soy sauce (or regular soy sauce)
- 1 Tbsp anchovy sauce (for added umami)
- 1 Tbsp sugar (for sweetness)
- 1 handful whole garlic cloves (approx. 10-15 cloves)
- 3 Korean chili peppers (Cheongyang peppers)
- 5-6 dried anchovies (or a tea bag with kelp and anchovies)
- 200ml plum extract (for sweet and sour notes)
Cooking Instructions
Step 1
First, let’s prepare all the ingredients needed to make these delicious pickled perilla leaves. You’ll need 300g of fresh perilla leaves, 1000ml of water, 200ml of soy sauce, 1 Tbsp of anchovy sauce, 1 Tbsp of sugar, a handful of whole garlic cloves, 3 Korean chili peppers, 5-6 dried anchovies (or a kelp and anchovy tea bag), and 200ml of plum extract.
Step 2
Now, let’s start making the deep and flavorful pickling brine. Pour 1000ml of clean water into a pot.
Step 3
Next, carefully add 200ml of soy sauce, which forms the base of our flavor.
Step 4
Add 1 Tbsp of sugar for a balanced sweetness. You can adjust this to your preference.
Step 5
Don’t forget to include 1 Tbsp of anchovy sauce to further enhance the umami depth of the brine.
Step 6
Add the 3 Korean chili peppers, stem removed, either whole or roughly chopped, for a hint of spiciness. Also, add the handful of fragrant whole garlic cloves and the 5-6 dried anchovies (or tea bag) for a savory note. Stir everything together well.
Step 7
Now, let the mixture simmer gently over medium-low heat for about 20 minutes, with the lid slightly ajar or off. It’s important to let the ingredients infuse their flavors into the brine. The liquid will reduce slightly, deepening its taste.
Step 8
While the brine is simmering, it’s time to prepare the perilla leaves. Wash the perilla leaves thoroughly to remove any dirt. Trim off the tough stems, leaving just a tiny bit attached. Be careful not to cut too close, or the leaves might separate.
Step 9
Arrange the cleaned perilla leaves neatly in a storage container. Don’t press them down too hard to avoid bruising; simply layer them snugly.
Step 10
Once the pickling brine has finished simmering and cooled down slightly, prepare to add the plum extract. Pour the brine into a separate bowl (or leave it in the pot if it’s cooled enough), strain out the solids, and stir in 200ml of plum extract for that delightful sweet and sour balance. This step perfects the flavor profile.
Step 11
Now, carefully pour the strained and slightly cooled brine over the perilla leaves in the container. Ensure the liquid evenly coats all the leaves.
Step 12
To keep the perilla leaves submerged in the brine, place a small plate or a weight on top. This ensures that the entire leaf absorbs the seasoning evenly, making them even tastier.
Step 13
Congratulations! Your delicious pickled perilla leaves, made without vinegar, are ready! Let them sit at room temperature for about a day, then refrigerate. They’ll be ready to eat after about a week and will become even more flavorful with time. Enjoy them as a fantastic side dish with your meals!
