Kim Dae-seok's Perilla Seed Sprout Gochujang Salad

Name: Kim Dae-seok's Perilla Seed Sprout Gochujang Salad
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: perilla seed sprouts 2 bundles (200g); sea salt 1 tablespoon (for blanching); minced garlic half tablespoon; gochujang 2 tablespoons; plum syrup 1 tablespoon; sesame oil 1 tablespoon; toasted sesame seeds 1 tablespoon

A seasonal side dish that highlights the natural aroma and umami of fresh perilla seed sprouts, using gochujang as a clean base without fish sauce or soy sauce.

10 min Difficulty Easy side dish

Main ingredients

perilla seed sproutsgochujangplum syrup

Ingredients needed 2 servings

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perilla seed sprouts gochujang plum syrup

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perilla seed sprouts 2 bundles (200g)

sea salt 1 tablespoon (for blanching)

minced garlic half tablespoon

gochujang 2 tablespoons

plum syrup 1 tablespoon

sesame oil 1 tablespoon

toasted sesame seeds 1 tablespoon

Recipe

Trim the tough ends of the perilla seed sprouts to about 3 cm and carefully remove any remaining leaves.
Once the pot of water comes to a boil, add 1 tablespoon of sea salt and blanch the sprouts for exactly 1 minute until tender.
Immediately remove the blanched sprouts and rinse under cold running water to cool completely, repeating this process twice for thorough cleaning.
Squeeze out excess moisture by gathering the sprouts in a handful, then cut them into bite-sized pieces, about 6–7 cm long, and place in a mixing bowl.
Add half a tablespoon of minced garlic, 2 tablespoons of gochujang, 1 tablespoon of plum syrup, and 1 tablespoon of sesame oil. Crush the toasted sesame seeds slightly with your hands before adding them.
Gently toss the sprouts, separating them thoroughly to ensure even distribution of the dressing without clumping.

Clean the perilla seed sprouts, blanch in boiling salted water for 1 minute, then rinse under cold water.
Squeeze out the moisture from the blanched sprouts and cut them into 6–7 cm lengths. Place in a bowl.
Mix in gochujang, minced garlic, plum syrup, sesame oil, and toasted sesame seeds, tossing gently to combine.

Cooking tips

Perilla seed sprouts contain mild toxicity, so they must be boiled thoroughly before eating to ensure safety.
Using too much minced garlic can overpower the sprouts' delicate aroma, so stick to just half a tablespoon.
Avoid fish sauce or soy sauce, as they can alter the sprouts' distinctive flavor—using only gochujang keeps the taste clean and pure.

Recommended for

Those who want to fully enjoy the unique bitterness and deep aroma of perilla seed sprouts.
People seeking a seasonal side dish that enhances the natural flavor of perilla seed sprouts.
Individuals who prefer a simple, minimal-seasoning method to create fragrant, well-balanced greens.

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