Pickled Korean Shiso in Spicy Soy Sauce


We harvested some Korean Shiso and I pickled them in soy sauce. Korean Shiso is  a type of herb which is commonly used in Korean cuisine. It has a distinctive flavour and is supposed to be good for the health. Pickled Korean Shiso can be chopped up and placed on tofu as a topping or wrapped around a rice ball.


Ingredients for Pickled Korean Shiso in Spicy Soy Sauce

  • Korean Shiso Leaves: about 20 pieces
  • Soy Sauce: 3 tablespoons
  • Sesame Oil: 1 tablespoon 
  • Maple Syrup: 1 tablespoon 
  • Sambal: 1/2 tablespoon  (can be substituted with soybean paste or gochujang)
  • Garlic (grated): 2-3 cloves  
  • Sesame Seeds: a pinch
  • Dried Red Chilli: 2-5 (optional)


How to Make Pickled Korean Shiso in Spicy Soy Sauce

  1. Wash Korean Shiso leaves well and remove the moisture.
  2. Put all the ingredients in a sealed bag and leave to marinate in the fridge for at least 2 hours.



Tuna Sashimi with Pickled Korean Shiso in Spicy Soy Sauce

I marinated the tuna Sashimi (raw tuna) with Pickled Korean Shiso in Spicy Soy Sauce.


I thawed frozen tuna and cut it into small cubes, added chopped Korean Shiso pickled with spicy soy sauce and chopped red onion. It was a bit too salty, so I made some Sushi rice to roll up with seaweed (Nori).








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