Savory Pickled Perilla Leaves
Effortless Perilla Leaf Pickle Recipe: A Staple Side Dish That Will Fill Your Pantry
I absolutely adore perilla leaves! Growing up, my mother would always make perilla leaf pickles as a staple side dish. After becoming a college student and moving to the city with my sibling, I realized the joy of cooking our own meals rather than buying them. So, this time, I’m sharing the perilla leaf pickle recipe my mother taught me! Everyone knows how delicious it is to mix rice with this soy sauce dressing, right?
Main Ingredients
- 2 bags (approx. 200 leaves) of fresh perilla leaves
- 1 red chili pepper
- 1 Korean green chili pepper (cheongyang)
- Water (enough to blanch the perilla leaves)
Soy Sauce Dressing Ingredients
- 1/2 bottle of small-sized dark soy sauce (approx. 250ml)
- 2.5 Tbsp red pepper flakes (gochugaru)
- 6-8 Tbsp corn syrup (adjust to taste)
- 2 Tbsp sugar
- 2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1/2 bottle of small-sized dark soy sauce (approx. 250ml)
- 2.5 Tbsp red pepper flakes (gochugaru)
- 6-8 Tbsp corn syrup (adjust to taste)
- 2 Tbsp sugar
- 2 tsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, check the freshness of the perilla leaves and handle them gently to avoid bruising. Place the leaves neatly in a colander with holes or a basket.
Step 2
Wash the perilla leaves one by one under running cold water, being careful to rinse them thoroughly to remove any dirt or residue.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil over high heat. Boiling water is essential for blanching the leaves properly.
Step 4
Remove the stems from the red chili pepper and thinly slice it into small pieces. You can remove the seeds if you prefer less heat.
Step 5
Similarly, remove the stems from the Korean green chili pepper and slice it thinly, just like the red chili pepper. Feel free to increase the amount if you enjoy a spicier kick.
Step 6
Now, let’s prepare the delicious soy sauce dressing. Pour the dark soy sauce into a bowl and add the minced garlic. Mixing these two first helps the garlic flavor meld into the soy sauce.
Step 7
Add the sugar to sweeten the dressing. Sugar plays a vital role in enhancing the overall savory taste of the marinade.
Step 8
Incorporate the corn syrup to add gloss and a smoother texture. The amount of corn syrup can be adjusted between 6 to 8 tablespoons, depending on your desired level of sweetness.
Step 9
Add the thinly sliced red chili pepper to the dressing. The vibrant color of the pepper makes the soy sauce mixture look even more appetizing.
Step 10
Add the sliced Korean green chili pepper as well. You can already smell the delightful spicy aroma!
Step 11
Stir in the red pepper flakes to add a touch of heat and color. You can adjust the amount of red pepper flakes according to your preference.
Step 12
Finally, sprinkle in a generous amount of toasted sesame seeds for a nutty fragrance. Lightly crushing the sesame seeds before adding them can enhance their flavor.
Step 13
Mix all the dressing ingredients thoroughly with a spatula or spoon until well combined. Ensure there are no lumps and the sauce has a smooth consistency.
Step 14
Once the water is boiling vigorously, carefully add the prepared perilla leaves to blanch. Blanch them just until the leaves soften slightly, turn a vibrant green, and release their aromatic scent. (It’s more important to observe the leaves for texture than to time it strictly! Over-blanching can make the leaves mushy and diminish their aroma. I usually blanch for about 10-15 seconds.)
Step 15
After blanching, rinse the perilla leaves under cold water to cool them down. If the leaves are sticking together, gently separate them. Separating the leaves will help the marinade penetrate better.
Step 16
Under running cold water, gently spread out each perilla leaf and wash it again. This step helps to reduce any bitterness and makes the leaves taste cleaner.
Step 17
Gently squeeze out as much water as possible from the washed perilla leaves. Excess water can dilute the marinade, so it’s important to remove it thoroughly.
Step 18
In a clean airtight container, layer the squeezed perilla leaves, about 5-7 leaves at a time. Pour the prepared soy sauce dressing evenly over each layer.
Step 19
Repeat this process until all the perilla leaves are in the container. It’s best not to pour all the dressing at once; rather, distribute it over the layers as you add them. If it seems like there’s not enough dressing at the end, add the remaining marinade, but be careful not to make it too salty! (Tip: If you have any leftover dressing, it’s also delicious mixed with rice!)
Step 20
Your delicious pickled perilla leaves are ready! You can enjoy them immediately, but for an even richer flavor, store them in the refrigerator for a day or two. As they sit, the perilla aroma and the soy sauce dressing will meld beautifully, creating a more complex taste. Complete your meal with these fragrant pickled perilla leaves!
