This Man's Cook's Perilla Seed Pickle

Name: This Man's Cook's Perilla Seed Pickle
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: perilla 200g; soy sauce 2 and a half cups; vinegar 2 and a half cups; sugar 1 and a half cups; plum syrup 1 cup; water 2 and a half cups

A tangy and sweet perilla pickle aged in a lukewarm brine that preserves the crisp texture while removing spiciness, resulting in a refreshing and crunchy side dish.

60 min Difficulty Easy side dish

Main ingredients

perillasoy saucevinegarplum syrup

Ingredients needed 4 servings

perilla 200g
soy sauce 2 and a half cups
vinegar 2 and a half cups
sugar 1 and a half cups

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perilla soy sauce vinegar plum syrup

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Recipe

Clean and wash 200g of perilla, then cut the crisp white stalks into 5cm pieces and place them in a pickling container.
In a pot, measure and combine 2 and a half cups soy sauce, 2 and a half cups water, 2 and a half cups vinegar, 1 and a half cups sugar, and 1 cup plum syrup.
Turn on the heat and bring the brine to a boil. Once boiling, continue simmering for 5 more minutes, then turn off the heat.
Let the brine cool at room temperature for about 50 minutes until it reaches a lukewarm temperature—around 40 degrees Celsius when touched.
Pour the lukewarm brine over the perilla in the container, ensuring it fully covers the vegetables.
After about 1 hour, when the perilla has lost its freshness, gently flip the contents once, cover the container, and let it ferment in the refrigerator for 24 hours.

Cut cleaned perilla stalks into 5cm lengths and place in a container.
Mix soy sauce, water, vinegar, sugar, and plum syrup; bring to a boil and simmer for 5 minutes, then cool to lukewarm.
Pour the cooled brine over the perilla, flip after one hour, and refrigerate for 24 hours.

Cooking tips

If the brine is too hot, the perilla will cook through and lose its crunch; if too cold, the spiciness won’t properly mellow. Always pour it at a temperature slightly above body temperature.
The light green leafy parts of perilla become soft quickly when pickled—keep them separate and use them later for pancakes or blanched greens.
If plum syrup isn’t available, add an extra 1 cup of sugar to balance the sweetness.

Recommended for

Those looking for a clean, refreshing pickle to pair with fatty grilled meats like samgyeopsal.
Those wanting a satisfying, shelf-stable seasonal side dish that makes great rice accompaniment.

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