This Man's Cook Perilla Seed Jeotgal

Name: This Man's Cook Perilla Seed Jeotgal
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: perilla leaves 100 sheets (about 200g); sesame oil 3 tablespoons; savory salt 0.5 teaspoon; sugar 0.5 teaspoon; toasted sesame seeds 1 tablespoon

Sauté 100 sheets of finely chopped perilla leaves in sesame oil until all moisture evaporates, then season with savory salt and sugar for a deeply addictive sweet-salty flavor and rich nuttiness.

20 min Difficulty Easy side dish

Main ingredients

perilla leavessesame oil

Ingredients needed 4 servings

perilla leaves 100 sheets (about 200g)
sesame oil 3 tablespoons
savory salt 0.5 teaspoon
sugar 0.5 teaspoon

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Recipe

Soak 100 perilla leaves in water for about 10 minutes to loosen dirt and dust trapped in the veins, then rinse each leaf thoroughly under running water, front and back, and dry completely.
Stack 10 to 15 leaves at a time, fold in half, trim off the tough stems, and slice thinly into 0.5cm-wide strips.
Spread the sliced perilla leaves in a deep pan or wok without clumping, then evenly coat with 3 tablespoons of sesame oil.
Turn on medium-low heat and stir continuously to ensure the oil evenly coats the surface of the leaves.
Continue stirring with chopsticks to prevent sticking and burning, cooking over medium-low heat for about 10 minutes until all moisture has evaporated and the leaves lose their freshness.
Once the aroma intensifies and moisture disappears, add 0.5 teaspoon of savory salt and 0.5 teaspoon of sugar to enhance umami and sweetness.
Crush 1 tablespoon of toasted sesame seeds between your palms to make coarse powder, then mix in and quickly stir-fry over medium-low heat for about 10 seconds until well blended.
Do not overheat—especially since sugar can burn—so turn off the heat immediately after 10 seconds. Spread the jeotgal out in the pan to cool using residual heat, allowing any remaining moisture to evaporate completely.

Clean perilla leaves thoroughly, dry completely, and slice thinly into 0.5cm-wide strips.
Add the sliced perilla leaves and sesame oil to a pan and stir-fry over medium-low heat for 10 minutes until all moisture evaporates.
Once moisture is reduced and the leaves are lifeless, add savory salt, sugar, and crushed toasted sesame seeds, stir quickly for 10 seconds, then spread out to cool.

Cooking tips

You may use regular cooking oil, but for optimal richness and flavor, sesame oil is strongly recommended.
If perilla leaves clump together during cooking, moisture won’t evaporate evenly—use chopsticks to break up clumps frequently throughout the process.
After adding salt and sugar, avoid prolonged heating as sugar can caramelize and turn bitter; stir briefly and remove from heat immediately to cool.

Recommended for

Those who want to use up a large amount of leftover perilla leaves in one delicious meal.
People looking to try an unusual side dish with a rich, salty-savory taste and subtle herbal aroma, similar to kimchi jeotgal.
Anyone seeking a side dish that stays fresh and flavorful even after long storage, without developing moisture.