Pickled perilla leaves. Pickled perilla leaves that you can eat
If you put pickled vegetables in it, you have to leave it for more than a month You can eat the pickled vegetables that I'm introducing in a week! Soft and delicious perilla leaf soy sauce pickle It's pickled perilla leaves that you can eat in a week@~ If you eat it on top of warm rice, it's soft and not salty
6 serving
Within 30 minutes
스마일로즈건강밥상
Ingredients
  • Sesame leaf
    1kg
  • baking soda
    1T
  • Vinegar
    1T
  • a sun-dried salt
    1T
  • Cheongyang red pepper
    3ea
  • Red pepper
    3ea
  • Garlic
    3ea
  • Soy sauce
    1cup
  • Korean style soy sauce
    1/4cup
  • Sugar
    1/2cup
  • Starch syrup
    5T
  • kelp broth
    1cup
  • Vinegar
    1/2cup
  • Fish sauce with sand lance extract
    3T
Cooking Steps
STEP 1/10
After washing the perilla leaves in running water, put 1T of baking soda and 1T of vinegar and let it soak for 10 minutes
And I washed it one more time and took it out
STEP 2/10
When the water is boiling, add 1T of sea salt and blanch it slightly!~
Press the blanched perilla leaves gently and drain them
STEP 3/10
Put the drained perilla leaves in a container and cut the cheongyang pepper and red pepper on top
STEP 4/10
Boil the sauce ingredients in a pot!~
Cool down the boiled soy sauce and pour it into the perilla leaves
STEP 5/10
It's a picture I took when I put it in
STEP 6/10
I took it out after a week
The sauce is so deliciously soaked in it
STEP 7/10
Delicious pickled perilla leaves
I took it out in a week, but it's good because the sauce is soaked in it
STEP 8/10
Pickled sesame leaves that are not salty, soft, and delicious
It's a pickled perilla leaf that you can eat in a week
I put it in once and ate it all. I put it in again
STEP 9/10
If you eat alone with kimchi and pickled perilla leaves
I can make two bowls of rice!~
It's good when you grill meat
It's so delicious even if you just eat rice without meat
STEP 10/10
I put sauce on it, put it in, and made it by soaking it in salt water
The perilla leaves are a bit big and stiff, so I blanched them and tried it
It's simple but I think it's okay because I can eat it quickly
I made it in my own way. Pickled sesame leaves and soy sauce
It's a clean and delicious golden recipe
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