Delicious and Healthy Perilla Leaf Recipes

Ingredients

  • 1 cup of fresh perilla leaves
  • 1/2 cup of soy sauce
  • 1/4 cup of rice vinegar
  • 2 tablespoons of sugar
  • 1 tablespoon of sesame oil
  • 2 cloves of garlic, minced
  • 1 teaspoon of crushed red pepper flakes
  • 2 green onions, chopped
  • 1 teaspoon of sesame seeds

Steps and instructions

  1. Wash the perilla leaves thoroughly under running water. Pat them dry with a kitchen towel.
  2. In a bowl, mix the soy sauce, rice vinegar, sugar, minced garlic, and crushed red pepper flakes. Stir until the sugar is completely dissolved.
  3. Add the sesame oil into the soy sauce mixture and stir well.
  4. Place the perilla leaves in a large dish. Pour the soy sauce mixture over the leaves, ensuring that each leaf is well coated.
  5. Sprinkle the chopped green onions and sesame seeds on top of the coated leaves.
  6. Let the leaves marinate for at least an hour before serving for the flavors to fully develop. You can also store them in an airtight container in the refrigerator for up to a week.

Tools for making

  • Cutting board - Used for chopping and preparing the ingredients.
  • Knife - Essential for cutting the perilla leaves and other ingredients.
  • Bowl - Used for mixing the soy sauce mixture.
  • Whisk - Helps to thoroughly mix the ingredients in the bowl.
  • Large dish - Used for marinating the perilla leaves.
  • Kitchen towel - Needed for drying the washed perilla leaves.

Recipe variations

  • Add a squeeze of lemon juice to the marinade for a tangy twist.
  • Replace the sugar with honey or maple syrup for a different level of sweetness.
  • Add a teaspoon of grated ginger for a hint of freshness.
  • Include thinly sliced cucumber or carrot strips for added crunch.
  • Replace the perilla leaves with thinly sliced cucumber or zucchini for a refreshing salad.
  • Add a tablespoon of gochujang (Korean red pepper paste) for a spicy kick.
  • For a meaty option, marinate thinly sliced beef or chicken in the same marinade and stir-fry or grill it before serving.
  • Add a tablespoon of toasted sesame seeds to the marinade for extra nuttiness.
  • Replace the perilla leaves with fresh basil leaves for a different flavor profile.
  • For a vegan version, substitute soy sauce with tamari or coconut aminos, and omit the garlic and green onions.

Recipe overview

This recipe is for a flavorful and aromatic Korean side dish made with fresh perilla leaves. Perilla, also known as Korean sesame leaf, brings a unique, slightly minty flavor that pairs wonderfully with the savory elements of soy sauce, the tang of rice vinegar, and the heat of red pepper flakes. This easy-to-follow recipe takes you through the process of creating this delightful dish, perfect as a side or even as a standalone snack. The result is an intriguing blend of flavors that are allowed to marinate and fully develop, making this a dish that gets even better with time. Whether you're new to Korean cuisine, or a seasoned expert, this perilla leaf recipe is sure to impress!

Common questions

  1. Can I use dried perilla leaves instead of fresh? No, it is recommended to use fresh perilla leaves for this recipe as dried leaves may not have the same flavor and texture.
  2. Can I substitute the soy sauce with a different type of sauce? While soy sauce is the traditional choice for this recipe, you can experiment with other sauces if desired. However, keep in mind that it may alter the taste and overall flavor profile of the dish.
  3. Can I reduce the amount of sugar? Yes, you can adjust the amount of sugar to suit your taste preferences. Start with less sugar and add more if needed after tasting the marinade.
  4. Can I add other vegetables or ingredients to the marinade? Certainly! Feel free to customize the recipe by adding vegetables or ingredients of your choice to enhance the flavor. Some common additions include grated ginger, chopped chili peppers, or even fish sauce for an extra umami kick.
  5. How long should I marinate the perilla leaves? It is recommended to marinate the leaves for at least an hour to allow the flavors to develop. However, you can also marinate them for longer if desired to intensify the taste.

Serving dishes and utensils

Origin stories

The perilla leaf, also known as shiso in Japanese or deulkkae in Korean, holds a special place in East Asian cuisine. Its unique flavor - a curious mix of mint, basil, anise, and a hint of cumin - has been an essential accent to many dishes for centuries. One of the most interesting trivia about this leaf is its versatility. Not only is it used in cooking, but also in traditional medicine, with claims of it helping to alleviate symptoms of asthma and colds. Additionally, in the realm of folklore, it's said that planting perilla in a garden will repel harmful insects, particularly mosquitoes. So, while you're enjoying your perilla dish, you may also imagine it as a heroic guard of ancient Asian gardens, waging a silent war against unwanted pests.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.