Fragrant Pickled Perilla Leaves: The Perfect Partner for Meats!
How to Make Delicious Pickled Perilla Leaves
Easily make flavorful pickled perilla leaves! They are a perfect match for Korean meat dishes, bibimbap, and more. Their good shelf life also makes them a great staple side dish.
Main Ingredients- 60 fresh perilla leaves
- 1.5 cups soy sauce (standard paper cup measurement)
- 1/2 cup sugar (standard paper cup measurement)
- 1/3 cup brewed vinegar (standard paper cup measurement)
- 1 cup plum extract (standard paper cup measurement)
- 2 cups water (standard paper cup measurement)
Cooking Instructions
Step 1
Prepare 60 fresh perilla leaves. The plump and strongly flavored ones make for the most delicious pickled leaves. Rinse the perilla leaves thoroughly multiple times under running water. Gently pat them dry with paper towels to remove excess moisture, ensuring they feel dry to the touch. Trim the tough stem ends short, as this will make them easier to eat later.
Step 2
Place the dried perilla leaves carefully and neatly into a sterilized glass jar. It’s best to layer the leaves without overlapping them too much. I layered mine in a zig-zag pattern, ensuring they didn’t overlap directly, to allow the pickling liquid to penetrate evenly. This method also helps maintain the leaves’ shape beautifully.
Step 3
Now, let’s make the delicious soy sauce mixture that will determine the flavor of your pickled perilla leaves. First, add 1/2 cup of sugar for a deep and clean sweetness, 1/3 cup of brewed vinegar for a tangy kick, and 1 cup of plum extract for a subtle sweetness and rich aroma. Place these into a bowl.
Step 4
Next, add 1.5 cups of soy sauce for saltiness and umami, and 2 cups of water for a clear and fresh taste to the same pot. Bring this mixture to a boil over high heat, then reduce to medium heat and simmer for another 2-3 minutes. It’s crucial to stir well during this time to ensure the sugar completely dissolves. Once the soy sauce mixture boils, turn off the heat and let it cool completely. It’s important to let it cool down to room temperature; if you pour it while it’s warm, the perilla leaves can become mushy.
Step 5
Slowly pour the completely cooled soy sauce mixture over the perilla leaves that you’ve already layered in the glass jar. Ensure the leaves are submerged in the liquid. Be careful not to let the mixture overflow. Seal the jar tightly and refrigerate for 3 days to let it pickle. After 3 days, your delicious pickled perilla leaves will be ready!
Step 6
After 3 days, your beautifully ripened pickled perilla leaves are complete! The fragrant aroma of perilla leaves combined with the sweet, sour, and salty dressing is truly superb. They are delicious served over hot rice, and when paired with grilled meats like samgyeopsal or bulgogi, they cut through the richness and add wonderful flavor, making for a delightful meal. If you love strong-flavored wrap vegetables, pickled perilla leaves are a must-have side dish.
Step 7
Depending on your preference, you can add some spicy peppers or thinly sliced onions when making the pickled perilla leaves for an even spicier and more varied flavor. Adding chili peppers will give it a pleasant heat, making it great with rich foods, while adding onions will provide a crisp texture and sweetness for a more complex taste. I think I’ll try adding plenty of chili peppers next time!
