This Man's Cook Perilla Leaf Pickled Salad

Ingredients needed 🛒6 servings

• perilla leaves 300 pieces
• dried anchovy broth 1 cup (200ml)
• soy sauce 1 cup
• squid fish sauce 2 tablespoons
• vinegar 3 tablespoons
• green chili peppers 5
• red chili peppers 5
• scallions 1
• minced garlic 3 tablespoons
• minced ginger 1 tablespoon
• toasted sesame seeds 3 tablespoons
• corn syrup 5 tablespoons
• chili powder 8 tablespoons

Recipe 🍳

Cooking tips 💡

• Always stack perilla leaves upright in the jar rather than laying them flat so the hot pickling liquid flows down from top to bottom, ensuring even seasoning across every leaf.
• Pour the vigorously boiling brine immediately and without hesitation—this softens the perilla leaves' coarse texture and dramatically shortens pickling time through osmotic pressure.
• When handling spicy chilies, wear plastic gloves to prevent burning your fingertips; use a small teaspoon to easily scrape out seeds.
• For best flavor, let this perilla pickle sit at room temperature for about a day to mature before refrigerating—it develops deeper taste and aroma.

Recommended for 🙋

• ⭐Those who want a reliable side dish that can be stored generously and enjoyed year-round regardless of season.
• ⭐People who prefer a versatile perilla dish with a complex, spicy-sweet-salty flavor profile over plain pickles.
• ⭐Individuals seeking precision in ingredient ratios and expert tips proven on traditional broadcast media to make perfectly balanced pickles.