Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves

Name: Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 450g perilla leaves (about 250 large leaves); sliced garlic, as desired; 2 thumb-sized pieces of sliced ginger; onion, optional; 1 cup water (250ml); 1 cup soju (250ml); 1 cup raw sugar (250ml); 1 cup vinegar (250ml); 1 cup Jin-ganjang (250ml); additional 1/3 cup Jin-ganjang or fermented anchovy sauce

Perilla leaves are briefly blanched to prevent toughness, and soju is added for a sophisticated flavor in this soy sauce marinated perilla leaves.

20 min Difficulty Easy side dish

Main ingredients

perilla leavesgarlicgingeronion

Ingredients needed 4 servings

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450g perilla leaves (about 250 large leaves)

sliced garlic, as desired

2 thumb-sized pieces of sliced ginger

onion, optional

1 cup water (250ml)

1 cup soju (250ml)

1 cup raw sugar (250ml)

1 cup vinegar (250ml)

1 cup Jin-ganjang (250ml)

additional 1/3 cup Jin-ganjang or fermented anchovy sauce

Recipe

In a pot, add 1 cup each of water, soju, raw sugar, vinegar, and Jin-ganjang, along with an additional 1/3 cup of Jin-ganjang or fermented anchovy sauce.
When the seasoning liquid comes to a rolling boil, immediately turn off the heat and let it cool completely. It can be poured while slightly warm.
In another pot, bring water to a boil and blanch the perilla leaves. For tougher field-grown perilla leaves, blanch longer to soften them.
Do not rinse the blanched perilla leaves in cold water; instead, drain them in a colander.
Thinly slice the garlic and ginger, and julienne the onion if using.
Layer the blanched perilla leaves neatly in a container and top with the sliced garlic, ginger, and onion.
Pour the cooled seasoning liquid over the leaves until they are submerged.

Combine water, soju, sugar, vinegar, and soy sauce, bring to a boil, then cool to make the seasoning liquid.
Briefly blanch the perilla leaves in boiling water and drain.
Place the perilla leaves, sliced garlic, and sliced ginger in a container, then pour the cooled seasoning liquid over them.

Cooking tips

Adding soju helps prevent spoilage and imparts the distinctive fragrance of grain-based spirits, making the pickling liquid more sophisticated.
Turning off the heat as soon as the seasoning liquid boils leaves a moderate amount of alcohol from the soju and mellows the sharpness of the soy sauce and vinegar.
If adding soju without boiling, reduce the amount to about half a cup.
For a milder flavor, you can omit the additional 1/3 cup of soy sauce.

Recommended for

Those who want to make non-tough marinated perilla leaves.
Those who want to turn a large amount of perilla leaves into a long-lasting side dish.
Those who want a sophisticated marinated dish with added soju flavor.

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Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves

Main ingredients 🥩

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Ingredients needed 🛒4 servings