This Man's Cook's Gochujang-Style Perilla Seed Pickle
A tangy and sweet perilla seed pickle that replicates the taste of a barbecue restaurant, made by boiling soy sauce, sugar, vinegar, and water in equal 1:1:1:1 proportions and pouring it over the greens.
Ingredients needed 4 servings
Recipe
Cooking tips
- Use regular vinegar instead of fruit-flavored varieties for a cleaner, more neutral taste in your pickle.
- When using whole chili peppers, poke holes in them with a toothpick so the brine can penetrate fully.
- For the best aroma and crunch, skip the blanching step and use fresh perilla leaves straight from the start.
- Do not reuse leftover brine for other pickles—discard it after use.
Recommended for
- Those looking for a clean, tangy side dish to serve with grilled meat.
- People seeking a super simple pickle recipe that finishes quickly as long as the ratios are correct.
- Home cooks who want a hearty, long-lasting side dish for everyday meals.
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