Kim Dae-seok's Perilla Stem Pickle

• perilla stems 1kg
• water 1 cup (200ml)
• premium soy sauce 1 cup (200ml)
• vinegar 1 cup (200ml)
• raw sugar half cup
• plum syrup half cup (100ml)
• soju half cup (100ml)
• sea salt 1 tablespoon (for blanching)
• sea salt half tablespoon (for simmering)
• green chili peppers 2 pieces
• jujubes 7 pieces
• licorice root 2 pieces

Recipe 🍳

Cooking tips 💡

• Do not blanch perilla stems longer than 2 minutes—overcooking will make them soft and mushy, losing their crispness.
• Peeled perilla stems turn brown quickly when exposed to air, so always submerge them immediately in cold water to preserve their vibrant green color.
• Leave the licorice root in the brine; removing it will prevent the development of a rich, subtle umami flavor over time.

Recommended for 🙋

• ⭐Those who want a pickle that stays crisp and not salty for a long time.
• ⭐People seeking a deep, refined flavor enhanced by the subtle sweetness of licorice and jujubes.
• ⭐Home cooks looking to use seasonal perilla stems to create a hearty, year-round side dish.