Perilla Leaf and Radish Salad recipe - ingredients, nutrition and when to eat it
This light salad combines the deep aroma of perilla leaves with crisp radish and sweet-and-sour gochujang dressing.
This light salad combines the deep aroma of perilla leaves with crisp radish and sweet-and-sour gochujang dressing. It makes a good side dish for lunch or dinner with rice and soup, and it pairs well with meat dishes too.
Vegetables · 10 minutes to cook
Nutrition (per 139g serving): 93.2 kcal · protein 3.2g · carbohydrate 17.4g · fat 1.9g · sodium 382.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Shake off enough water from the perilla leaves so the dressing does not become watery.
Tips: Radish releases water if dressed too early, so it is best to toss everything just before serving.
Tips: If the heat is too strong, reduce the gochujang and adjust the vinegar-to-sugar ratio to your taste.
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Ingredients (1 serving)
- Perilla leaves — 10 pc
- Korean radish — 80 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 1 tsp