Yoon Yi-ryeon's Doenjang Perilla Leaf Pickles

• 1 kg perilla leaves
• 1 red chili pepper
• 1 cheongyang chili pepper
• 4 tbsp anchovy fish sauce
• 4 heaping tbsp homemade doenjang
• 1 tbsp minced garlic
• 250 ml bottled water or boiled and cooled water
• 2 tbsp soju
• 4–5 tbsp plum extract
• corn syrup to taste

Recipe 🍳

Cooking tips 💡

• Steaming the perilla leaves first keeps them from becoming tough even after long storage.
• If your homemade doenjang is weak in flavor or too coarse, you can mix in some store-bought doenjang.
• Omit the corn syrup if you prefer a cleaner taste.

Recommended for 🙋

• ⭐Those who want to enjoy tender perilla leaf pickles for a long time.
• ⭐Those looking for a savory basic side dish using homemade doenjang.