Baek Jong-won's Perilla Seed Soy Sauce
A versatile mixing sauce made by simmering minced pork with soy sauce and sugar to create a rich, savory pork-based soy sauce, then generously mixed with fragrant perilla leaves.
Ingredients needed 4 servings
Recipe
Cooking tips
- When adding pork to soy sauce, it will quickly clump if heated immediately. Always mix the pork thoroughly in cold soy sauce before applying heat to ensure even distribution of solids.
- You can substitute beef or chicken for pork. When using beef, simmer slightly longer to extract deeper flavor.
- If perilla is unavailable or hard to find, substitute with scallions chopped finely—this creates a delicious meat scallion sauce using the same method.
- When first mixed, the sauce may seem dry with too little liquid and mostly solids, but over time, natural moisture from the perilla will seep out and hydrate the mixture. Avoid adding extra soy sauce.
Recommended for
- Those who want to enjoy the fresh, seasonal taste of spring perilla at its best.
- People seeking a rich, savory, all-purpose dipping sauce with deep pork umami.
- Anyone looking for a reliable, satisfying side dish that clears plain rice, bean sprout rice, or night rice in no time.
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