This Man's Cook's Gochujang-Style Perilla Seed Pickle

Name: This Man's Cook's Gochujang-Style Perilla Seed Pickle
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: perilla leaves 400g; hot chili peppers (Thai or green chili peppers) 2 pieces; soy sauce 1 cup; sugar 1 cup; vinegar 1 cup; water 1 cup

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.

20 min Difficulty Very easy side dish

Main ingredients

perilla leavesgreen chili pepperssoy saucevinegar

Ingredients needed 4 servings

perilla leaves 400g
hot chili peppers (Thai or green chili peppers) 2 pieces

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perilla leaves green chili peppers soy sauce vinegar

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80minNormalside dish

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soy sauce 1 cup

sugar 1 cup

vinegar 1 cup

water 1 cup

Recipe

Sterilize the storage container by pouring a small amount of boiling water over it, then dry it completely.
Wash the perilla leaves thoroughly under running water, remove excess moisture, and trim the stems to an appropriate length.
To soften tough perilla leaves, briefly blanch them in boiling water with a pinch of salt for about 10 seconds, then immediately remove to preserve their crispness.
Layer the dried perilla leaves tightly into the storage container, adding the pierced chili peppers.
In a pot, combine soy sauce, sugar, vinegar, and water in a 1:1:1:1 ratio, mix well, and bring to a boil.
Once the seasoning mixture comes to a boil, turn off the heat immediately—do not simmer—and pour the hot mixture directly over the perilla leaves.
After the mixture has cooled slightly, press down on the perilla leaves using a plate or cup to keep them submerged, cover the container, and refrigerate.

Wash the perilla leaves thoroughly, remove excess moisture, and place them in the container with the chili peppers.
Mix soy sauce, sugar, vinegar, and water in a 1:1:1:1 ratio, bring to a boil, then turn off the heat immediately.
Pour the hot mixture over the perilla leaves, let cool, then press down with a weight and refrigerate to ferment.

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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This Man's Cook's Gochujang-Style Perilla Seed Pickle

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Ingredients needed 🛒4 servings