Marinated Perilla Leaves

rice-stealing banchan · make-ahead side

Marinated Perilla Leaves

10 minEasyServes 2Spice: Mild (adjustable)

Ingredients

perilla leaves (깻잎)30 leavesH-Mart

Sauce

soy sauce4 TbspAny store
gochugaru1 TbspH-Mart
minced garlic1 tspAny store
minced green onion1 TbspAny store
toasted sesame oil1 TbspEither
toasted sesame seeds1 tspEither
sugar1 tspAny store
8 to buy
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Steps

1

Wash the perilla leaves thoroughly and pat completely dry.

~5 min

Watch out: Leftover moisture keeps the marinade from sticking and makes the leaves go limp faster.

2

In a bowl, mix soy sauce, gochugaru, minced garlic, minced green onion, sesame oil, sugar, and sesame seeds into a marinade.

~2 min

3

Layer 2-3 leaves at a time in a container and spoon marinade evenly over each layer.

~5 min

Why: Layering 2-3 leaves at a time instead of doing them one by one lets the seasoning soak in evenly without crushing the leaves.

4

Repeat until all the leaves are layered up.

~3 min

5

Refrigerate 20-30 minutes to let the flavors soak in before serving.

~0 min

Tips

  • —

    Letting it sit refrigerated for a full day gives much more even seasoning.

  • —

    Spread the marinade thinly between layers so it isn't overly salty in any one spot.

  • —

    One leaf over a bowl of plain rice is impossible to stop eating.

Storage

Keeps refrigerated 1 week — portion into airtight containers to keep the aroma and crunch longer.