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Korean perilla leaves

Marinated Korean Perilla Leaves

These marinated perilla leaves are licoricey (sorry if that's not a word!), minty, salty, garlicky, spicy, and slightly sweet. Doesn't that sound amaaaazing?!? :-)  Enjoy this delicious banchan with rice!
Prep Time 10 mins
Course Side Dish
Cuisine Korean
Servings 10 people


  • 1.4 oz perilla leaves approximately 30 leaves
  • 2 tablespoon Korean red pepper flakes
  • 6 tbsp soy sauce please use Kikkoman it's the best!
  • 5 cloves garlic minced
  • 1 tablespoon brown sugar
  • 1-3 each Thai chilis minced; purely optional but gives it extra kick for lovers of spice!


  • Combine the red pepper flakes, soy sauce, minced garlic, brown sugar, and minced chilis (if using) in a bowl.  Mix well.
    Korean Perilla leaf marinade
  • Lay one perilla leaf down in a container and add a small amount of the marinade on top.  Spread the marinade over the leaf.  
    Korean perilla leaves
  • Continue laying each leaf on top and adding a small amount of marinade, until all leaves have been covered by the marinade.  Remember, you will only need a small amount of the marinade, and you should the marinade over each leaf.  
    Korean Perilla leaves


Your Korean perilla leaf banchan is ready to eat straight away, however it is best to cover and refrigerate for a few hours to let the marinade set in.  Enjoy with some hot rice!!
Keyword Banchan
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