Pickled Korean Perilla Leaves

low carb

A popular side dish, these pickled Korean perilla leaves pack an irresistibly delicious salty, sweet, garlicky punch! Wrap them with white rice and garnish with sesame seeds, and enjoy this popular Asian dish.


• Perilla Leaves • Tamari Sauce • Coconut Sugar • Green Onions • Gochugaru • Garlic • Sesame Seeds • Korean Green Chili Pepper • Sea Salt


Rinse the perilla leaves under cold running water, then let them dry in a colander.

Make the sauce by stirring together tamari sauce, coconut sugar, green onions, garlic, gochugaru, and chili pepper.

In a glass container stack 3 leaves then spoon some sauce over the leaves. Repeat until all the leaves are stacked in the container. Refrigerate overnight.

Serve cold sprinkled with sesame seeds, alongside a warm bowl of rice.


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Korean Cucumber Salad

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