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A Korean dinner spread isn’t complete without pickled Korean perilla leaves at the table. With a crisp sourness and sweetness, pickled perilla leaves add depth and flavor to any dish. Even with just rice!  The soy sauce marinade yields a deliciously salty, slightly sweet and garlicky flavor. Unlike other crops in Korea, CheongyangGol perilla leaves are picked early in spring when it reaches its peak flavor. Then the leaves are pickled and stored as the flavor intensifies. Made for your convenience and enjoyment! 


  • Store in a cool place, and keep in refrigerator after opening