Kim Dae-seok Chef's Perilla Seed Marinated Cilantro
A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not over-blanch the perilla sprouts—exceeding 25 seconds will result in a mushy texture and diminished flavor. Keep the blanching time precise and brief.
- Immediately rinse the blanched sprouts under cold water after cooking to preserve their vibrant green color and crisp texture.
- The secret to this dish is using gochujang in the dressing—the tangy sweetness of vinegar complements the sharpness of the perilla, creating a more balanced and flavorful profile.
Recommended for
- Those looking for a refreshing, clean-tasting vegetable side dish to stimulate appetite in spring.
- People who want to serve a neat, thoughtful-looking dish instead of regular chopped scallion salad.
- Anyone wanting to enjoy the crisp, satisfying crunch of perilla along with its sweet-and-spicy flavor.
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