Kim Dae-seok's Doenjang Perilla Leaf Pickles

• perilla leaves 120 leaves
• red chili pepper 1 piece
• green chili pepper 3 pieces
• ginger 1/2 piece
• onion 1/2 piece
• garlic handful
• soybean paste generous 3 tablespoons
• flour generous 1 tablespoon
• water 1 cup (paper cup)
• soju 1/4 cup
• soy sauce 4 tablespoons
• kangaroo fish sauce 2 tablespoons
• plum syrup 2 tablespoons

Recipe 🍳

Cooking tips 💡

• The flour slurry in the marinade is key—it balances the saltiness of the soybean paste and helps the seasoning adhere smoothly to the perilla leaves.
• Onions can release excess moisture, so it’s best to add only the amount needed for immediate consumption.
• Letting the pickle sit at room temperature for one or two days allows natural moisture from the perilla leaves to blend harmoniously with the marinade.

Recommended for 🙋

• ⭐Those seeking a distinctive, savory alternative to the usual soy sauce-based perilla pickle.
• ⭐Home cooks interested in learning how to use flour slurry to create a non-salty, smooth pickle marinade.