Korean Perilla Leaf Seasoning Salt
A fragrant, umami-forward seasoning salt blending toasted sesame seeds, dried perilla leaves, nori seaweed powder, and bright red pepper flakes. This versatile Korean condiment enhances rice, grilled meats, roasted vegetables, and soups with aromatic depth and a subtle heat. Toast and grind just before serving for maximum flavor impact.
- Prep
- 5 min
- Cook
- 5 min
- Wait
- 10 min
- Total
- 20 min
- Makes
- About ½ cup (120 ml) seasoning salt
Steps
Before you start
- Have all ingredients measured and ready
- Use a dry skillet or toasting pan
- A spice grinder or mortar and pestle works best for grinding
- Keep the heat moderate to avoid burning the sesame seeds
Toast the sesame seeds
- Place the white sesame seeds in a small dry skillet over medium heat.
- Toast, stirring frequently with a wooden spoon, for 3–4 minutes, until fragrant and very lightly golden (they should begin to pop slightly).
- Watch carefully—sesame seeds burn quickly.
- Pour immediately into a small bowl to stop the cooking process.
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Ready when: Seeds are light golden, very fragrant, and just beginning to pop
Tip: Do not walk away from the skillet; sesame burns in seconds. Stir constantly and pour out as soon done.
Cool the sesame seeds
- Spread the toasted sesame seeds in the small bowl and let cool completely, about 5 minutes.
- Do not skip this step, as the seeds retain heat and can continue to darken.
- Stir occasionally to release steam and ensure even cooling.
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Ready when: Seeds are cool to the touch and no longer steaming
Tip: If you transfer them to a plate, they cool faster and more evenly.
Crumble and combine dry ingredients
- Crumble the dried perilla leaves with your fingers directly into the bowl with the cooled sesame seeds.
- Add the fine sea salt, nori powder, garlic powder, and finely crushed red pepper flakes.
- Stir together thoroughly with a spoon or small whisk for 1–2 minutes, breaking up any clumps of salt and ensuring the ingredients are evenly distributed throughout.
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Ready when: Mixture is uniform in color with no visible clumps, salt particles, or separation
Tip: Crumble the perilla leaves fresh rather than pre-crumbling to release their aromatic oils and prevent clumping.
Grind to desired texture
- For a finer, more powder-like seasoning salt, transfer half or all of the mixture to a spice grinder or mortar and pestle.
- If using a spice grinder, pulse briefly 2–3 times (about 10–15 seconds total) until coarsely ground.
- If using a mortar and pestle, grind gently with a back-and-forth motion for 1–2 minutes.
- Do not overgrind—you want to preserve some texture from the sesame seeds and perilla.
- Combine the ground and unground portions if you prefer a mixed texture, or grind all for complete uniformity.
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Ready when: Sesame seeds and perilla leaves are coarsely broken down but retain visible texture; not powder-fine
Tip: Do not grind too fine, or the seasoning will become paste-like and lose its appealing grainy texture. A rough, chunky blend is ideal for sprinkling.
Store in airtight jar
- Transfer the finished seasoning salt to an airtight glass jar.
- Seal tightly and label with the date.
- Store in a cool, dark pantry away from heat, light, and moisture.
- If any moisture appears in the jar after a few hours, spread the seasoning on a plate for 10–15 minutes to air-dry, then return to the jar.
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Ready when: Seasoning salt is completely sealed in a dry, airtight container
Tip: Use an airtight glass jar rather than plastic, as it preserves color and aroma better over time.
Good to know
Tips
- Toast sesame seeds only until very lightly golden—they will continue to darken off heat. Burned seeds will dominate the blend with a bitter flavor.
- Crumble dried perilla leaves with your fingers just before mixing to release their aromatic oils and prevent them from clumping.
- For maximum freshness, grind the seasoning salt just before serving or storing. Grinding exposes more surface area, so pre-ground blends lose potency faster.
- Sprinkle this seasoning on warm white or brown rice, grilled beef or chicken, roasted vegetables, soft tofu, or soup for an instant flavor boost. A small pinch goes a long way.
Make ahead
Store in an airtight glass jar in a cool, dark pantry for up to 3 months, or in the refrigerator for up to 6 months. The flavor deepens slightly after 1–2 weeks of storage as the components meld together.
Storage & reheating
Room temperature in an airtight glass jar: up to 3 months. Refrigerator: up to 6 months (helps preserve the vibrant color and aroma). Freezer: not recommended. To refresh slightly aged seasoning salt, gently rewarm in a dry skillet over low heat for 1–2 minutes, stirring often, then cool and store again.
Substitutions
- dried perilla leaves (kkaennip) → Dried shiso leaves or dried mint (in equal quantity). Shiso provides a similar anise-like note; dried mint will be more herbaceous. Both work well, though they shift the flavor profile slightly.
- nori seaweed powder (or finely crumbled nori sheets) → Dried wakame seaweed powder or kombu powder. Other seaweeds add umami in place of nori's briny sweetness. Use the same amount and sift if coarse to ensure even distribution.
- Korean red pepper flakes (gochugaru), or dried red chili flakes → Freshly ground black pepper or white pepper (adjust to ½ teaspoon). Black or white pepper delivers heat without color; the blend will lose its red hue but remain flavorful. Taste as you go.
- garlic powder → Onion powder or a pinch of garlic salt (reduce sea salt to 1½ tablespoons if using garlic salt). Onion powder adds savory depth; garlic salt adds convenience but will increase overall salt, so adjust accordingly.
