Pickled Perilla Leaves recipe - ingredients, nutrition and when to eat it
Pickled perilla leaves are preserved in a sweet-and-salty soy brine for a fragrant side dish.
Pickled perilla leaves are preserved in a sweet-and-salty soy brine for a fragrant side dish. They’re easy to enjoy one leaf at a time over rice and go well with a simple lunch or dinner on days when you want something flavorful.
Side dishes · 20 minutes to cook
Nutrition (per 77g serving): 30.9 kcal · protein 2.2g · carbohydrate 5g · fat 0.5g · sodium 1200.1mg
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 moisture from the perilla leaves so the soy brine doesn’t become diluted.
Tips: Let the brine cool slightly before pouring it over the leaves, rather than using it piping hot, to preserve their aroma and texture.
Tips: Store leftovers in a clean container in the refrigerator, and use dry chopsticks when serving.
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Ingredients (1 serving)
- Perilla Leaves — 8 pc
- Soy Sauce — 1 Tbsp
- Water — 2 Tbsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 pc
- Green onion — 1 Tbsp
- Sesame seeds — 0.5 tsp