Pickled Shiso (Perilla).
Pickled shiso, aka perilla, is a popular component in an array of Korean banchan appetizers. You can get it jarred, or in the deli case of your Korean market, but it’s much better when made with fresh shiso from your own garden. Makes about 2 c, enough for several appetizer servings.
Ingredients
1 qt clean shiso leaves, stems trimmed*
4 T soy sauce
1/2 t toast sesame oil
1 t gochugaru (Korean chili powder)
2 t sugar
1 garlic clove, minced
1 scallion, including some of the green part, finely chopped**
2 t toasted sesame seeds
Shiso leaves will look like this after mixing with the marinade.
Method: shiso leaves from your garden are probably clean but if you have any doubts rinse them under cold water, spin in a salad spinner or pat with towels, and allow to dry thoroughly. Mix the sauce ingredients in a bowl then add the shiso leaves and massage lightly, turning the leaves, until all surfaces are evenly coated. Cover tightly*** with plastic wrap and allow to cure overnight in the refrigerator. You can serve right away, or keep for maybe a week.
*Leave just a stub of the stem to aid in picking up the leaf with your fingers or chopsticks.
**I was out of scallions so used chives, an excellent substitution.
***I’ve found that fresh shiso leaves last much longer in the cooler if they are not exposed to air. Leave the package open and they’ll quickly turn brown.
