Shiso Recipe from The Good Fork’s Sohui Kim

Sohui Kim's shiso can be served over rice.

Puzzled with what to do with your shiso from this week’s share? Chef Sohui Kim, co-owner of The Good Fork, has a solution that takes only minutes to prepare. “The shiso recipe is really, really simple,” she says. “It’s a Korean side dish recipe where the shiso is marinated and kept for several weeks to be eaten with steamed rice and fish or meat.”

{Recipe after the jump}

Sohui Kim’s Shiso Leaves

Preparation time: 5-10 minutes


  • ½ pound shiso, leaves picked and thick stems discarded, clean and dry
  • ½ cup soy sauce
  • ½ cup water
  • 1-2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame seed oil
  • 1 tablespoon sesame seeds
  • 1 teaspoon red chili flakes (Korean chili flakes, preferable)

Whisk all ingredients and pour over shiso leaves and press down on the leaves to make sure all leaves are coated. Keep refrigerated for one hour and it’s ready to eat. This can be kept in the refrigerator for up to a month.

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