Marinated Perilla Leaves

Made with large, aromatic herb leaves, this style of Korean pickle gives kimchi a run for its money.

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated April 09, 2025
A plate of marinated perilla leaves

Serious Eats / Chichi Wang

Why It Works

  • Evenly layering the marinade with the perilla leaves ensures they are equally seasoned.
  • Thin perilla leaves only require two hours to fully marinate, making this style of pickle much more convenient than time-intensive Napa cabbage kimchi.

The flavor of perilla leaves, grassy with notes of anise and licorice, is cooling and refreshing. The leaves are tough enough to hold up to a marinade of soy sauce, sesame oil, vinegar, garlic, and lots of Korean chili powder. The result is a mildly pickled, spicy side dish that takes very little effort and is as compelling as kimchi.

Several green, jagged-edged perilla leaves are stacked on a work surface.

Serious Eats / Chichi Wang

July 2011

Recipe Details

Marinated Perilla Leaves Recipe

Prep 10 mins
Active 20 mins
Chillign Time 2 hrs
Total 2 hrs 10 mins
Serves 8 servings
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Ingredients

  • 20 Korean perilla leaves

For the Marinade:

  • 3 tablespoons coarse ground gochugaru (Korean chile powder)

  • 1 teaspoon soy sauce

  • 1 tablespoon anchovy stock, dashi, or water

  • 1/2 teaspoon rice vinegar

  • 1/2 teaspoon sugar

  • 2 teaspoons finely minced garlic

Directions

  1. Wash and dry the perilla leaves. To make the marinade, mix everything together in a small bowl, adding more stock as needed so that the paste has a smooth consistency.

  2. In a container with a lid, lay a perilla leaf flat on the bottom and add a small spoonful of the marinade, about 1/4 teaspoon, spreading it evenly on the leaf. Layer another perilla leaf on top and repeat until the leaves and marinade are used up.

  3. Store in the refrigerator for at least 2 hours, or up to 2 weeks. Eat with rice and other side dishes.

Special Equipment

Lidded container

Read More

Nutrition Facts (per serving)
4 Calories
0g Fat
1g Carbs
0g Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 4
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 40mg 2%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 5mg 27%
Calcium 3mg 0%
Iron 0mg 1%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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