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Perilla leaf kimchi
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Perilla Leaf Kimchi - Herbal, salty and spicy!

Korean Perilla Kimchi is perilla leaves pickled in soy sauce and chili flakes. A satisfying mix of herbal, salty and spicy flavors in one bite.
Course: Easy
Servings: 2 people


  • Perilla leaves - 40


  • Onion - 1/2 whole
  • Soy sauce - 4 Tablespoons
  • Fish sauce - 3 Tablespoons
  • Water - 3 Tablespoons
  • Korean red chili flakes - 2 Tablespoons
  • Minced garlic - 1/2 Tablespoon
  • Sugar - 1/2 Tablespoon
  • Spring onion - 1 Tablespoon


Prep Work

  • Thoroughly wash perilla leaves. Use scissors to trim off long stems, leaving just about ~1 cm. Then, thinly slice onion into small strips.
  • Take out a small mixing bowl and put in the rest of the listed ingredients to make the marinade. Then mix in the sliced onions into the marinade.

Marinate Leaves

  • Take out a Tupperware which is large enough to fit a perilla leaf. Take 3 perilla leaves and place them at the bottom. Take one spoonful of the marinade and spread over the top leaf. Then stack 3 more perilla leaves on top and repeat the process. (Note: Do not spread marinade in between every leaf - will taste too salty. Rather spread it on the top of every third leaf).
  • Once you use up all of the leaves, cover the Tupperware and put it in the refrigerator for at least one day.
  • After one day, it should be ready to eat. Eat along with a bowl of rice. Keep leftovers in the refrigerator.


  • Do not spread too much sauce on the leaves! A spoonful (max) on every third leaf.
  • Also, do not dump any leftover marinade into the Tupperware. It will make the leaves turn too salty.
  • Eat the Kimchi with a bowl of hot sticky rice.
  • See video below for more details