Step 1

Wash leaves. Add perilla leaves to a large bowl. Wash in cold water to remove dirt and debris. Drain and stack perilla leaves on top of each other. Holding the stems, shake the perilla leaves to remove excess water. Set aside in a colander.

Step 2

Make soy sauce marinade. In a medium-sized bowl, add soy sauce, vinegar, gochukaru, sugar, green onion, and garlic. Stir briefly to combine.

Step 3

Dip perilla. Taking two perilla leaves at a time, dip each side into the marinade. Transfer the dipped leaves to a tupperware container. Continue to dip the leaves, two at a time, and add to the glass container. Make a neat stack with the stems pointing in the same general direction. When all the leaves are dipped, scrape the last of the marinade on top of the finished leaves.

Step 4

Store. Transfer to the fridge, tightly sealed, where it will keep for 1-2 weeks. For best results, marinate overnight in the fridge or at minimum, for 2-3 hours. It can be eaten immediately but the flavor won't be as strong.

Step 5

Serve. Serve with a bowl of rice and various other Korean side dishes. Enjoy!