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What's your favorite way to use perilla leaves?
In Korean Food

What’s your favorite way to use perilla leaves?


I saw these (when they were tiny) when I was at my local Asian market, and I'm dying to use them. Now they are tall and about to flower. I haven't used them yet. 😕
What's your favorite way to use them? I know some plants get bitter when they flower, and some get more fragrant.

What's the best way to harvest/prune them?

I've seen them covered with pancake batter and fried, I've seen people pickle them, I've seen people eat them with rice.

How do YOU prepare them? What's your favorite way?

by SubstantialPressure3

14 Comments

  1. curryp4n

    I make pickles. My favorite though is adding them to kimbap, kimchi, and bulgogi.

  2. jinuwin

    I make banchan or just use it as a wrap for food

  3. IsPooping

    Use them to wrap seomgyeopsal, cut them up really fine and add to naengmyeon, pickle them, or let them go to seed and use the seeds in whatever. I have two containers of them growing and we pull the leaves every couple weeks for some food use. They grow back quickly!

  4. BJGold

    As a grilled meat wrap with a slice of raw garlic, ssamjang, and a tiny bit of rice.

  5. Fragrant_Tale1428

    Pinch ~~of~~ off the top growth to get the plant to become bushier rather than tall. You’ll get way more leaves for the season. The more you harvest throughout the season, enough for a meal, the more you help it grow more new leaves.

    I use it mostly for ssam. I pick it and straight to plate. I don’t wash it.

    I like this stuffed jeon as well. https://www.maangchi.com/recipe/kkaennip-jeon

  8. Necessary_Leek31

    i like to wrap sashimi with it along with a slice of garlic. Depending on the fish, i’ll dip it in the red chili paste sauce or soy sauce. i’d add it to hand rolls as well. Hwae-dup-bap too.

  10. human1004

    I have gotten to the “omg they are overwhelming my garden” phase and already made a few banchans so now I literally just use it for ssambap

    Breakfast: rice, eggs, sesame oil, chojang, mix. Wrap in perilla leaf

  13. norskskaukatt

    With chicken thighs and umeboshi paste

  14. Greasy_Fork_

    The picture makes me want to make perilla salsa verde. I’d just serve it with like grilled monkfish.

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