Korean Seasoned Perilla Leaf Banchan
Seasoning slides off wet leaves, so press both sides of all 30 perilla leaves dry with paper towels. Stack the leaves 5 at a time and spread a small amount of the soy seasoning thinly across the veins and edges of each, then touch up bare spots at the end instead of pouring the leftover over the top. Rest 10 minutes at room temperature, until the leaves look slightly darker and moist.
Quick answer
- Active time
- 8 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Raw perilla leaves keep their rough texture and sharp green aroma here, because the soy and chili seasoning is brushed on with no cooking at all.
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The braised version is soft and mellow; this one is brisk and herbal. Spread the seasoning as a thin film on each leaf, since a heavy hand makes the stack salty fast. Next to grilled pork belly or rice wraps, it tempers the porky smell of the meat.
Ingredients
Instructions
- 1
Align the stem ends of 30 perilla leaves and rinse each leaf under cold running water.
Press both sides dry with paper towels so the seasoning clings instead of sliding off the wet surface.
- 2
In a bowl, first loosen 2 tablespoons soy sauce with 1 teaspoon gochugaru, half a teaspoon minced garlic, and 1 tablespoon chopped green onion. Stir in 1 teaspoon sesame oil until the mixture looks glossy and evenly speckled.
- 3
Lay 5 perilla leaves flat in one stack, then start seasoning from the top leaf.
Add only a small amount at a time and spread it thinly across the veins and edges to prevent salty patches.
- 4
Repeat the same process with the remaining leaves in groups of five, placing each seasoned stack neatly into the serving dish.
Do not press them down hard; keep the leaves flat so the seasoning distributes evenly.
- 5
Do not pour any leftover seasoning thickly over the top.
Touch up only the spots that look bare, then scatter 1 teaspoon sesame seeds evenly so they stick to the lightly seasoned surface.
- 6
Let the dish rest undisturbed at room temperature for 10 minutes so the soy seasoning seeps between the leaf fibers.
Serve when the leaves look slightly darker and moist, especially with grilled pork belly or ssambap.
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