Miso Pickled Perilla Leaves: A Special Recipe
[Delicious with a Special Secret!] Miso Pickled Perilla Leaves~
I once went to a buffet and was completely captivated by the perilla leaves seasoned with miso! The perilla leaves, marinated in yellow miso with a sweet flavor and aged to perfection, were so delicious. I’ve recreated this wonderful dish at home by making perilla leaf pickles with miso and my favorite sweet and sour sauce. It’s an irresistible ‘rice thief’ that pairs perfectly with any meal, especially with grilled meats – you won’t need any other vegetables! Let me introduce you to this simple yet incredibly tasty perilla leaf pickle recipe. ^^
Ingredients- Approximately 80 perilla leaves
Seasoning Sauce- 3 Tbsp Miso paste
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
- 2 Tbsp Vinegar
- 1/3 medium Onion, finely minced
- 2 Cheongyang chili peppers, finely minced
- 3 Tbsp Miso paste
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 Tbsp Sugar
- 1 Tbsp Toasted sesame seeds (ground)
- 1 Tbsp Sesame oil
- 2 Tbsp Vinegar
- 1/3 medium Onion, finely minced
- 2 Cheongyang chili peppers, finely minced
Cooking Instructions
Step 1
Wash the perilla leaves thoroughly under running water. Gently pat them dry with a kitchen towel or allow them to air dry completely to remove excess moisture, which is crucial for preventing them from becoming mushy during pickling.
Step 2
Finely mince the Cheongyang chili peppers. You can remove the seeds for less heat, or leave them in if you prefer a spicier kick. Adding some red chili pepper will enhance the visual appeal. Finely mince the onion as well; this will add sweetness and depth to the sauce.
Step 3
In a bowl, combine the miso paste, gochujang, gochugaru, minced garlic, plum extract, sugar, toasted sesame seeds, sesame oil, vinegar, minced onion, and minced chili peppers. Mix everything together thoroughly with a spoon or whisk until well combined and no lumps remain. Taste and adjust the sweetness or saltiness to your preference.
Step 4
Take one perilla leaf at a time, spread it flat, and thinly coat one side with the prepared miso seasoning sauce. Be careful not to apply too much sauce, as it can make the pickles overly salty.
Step 5
Carefully stack the seasoned perilla leaves. It’s common to stack about 10 leaves together at a time, arranging them in a slightly offset or zig-zag pattern within a clean container or jar. This method helps the flavors distribute evenly and makes them easier to handle when serving.
Step 6
These miso pickled perilla leaves can be enjoyed immediately, but they taste even better after a short period of maturation. On warmer days, you can let them sit at room temperature for about half a day before refrigerating for another day or two. This allows the flavors to meld beautifully, transforming them into a fantastic side dish that’s perfect with rice. The photo shows perilla leaves that have been aged for a week, showcasing their developed deliciousness.
