Have you ever followed a traditional Korean recipe to a T, only to realize at the last step that you’re missing one crucial ingredient—perilla leaves? Uh oh, now what? Don’t panic just yet. As any good home cook knows, being flexible is key when it comes to substituting ingredients. While nothing can truly replace the distinct minty flavor and crisp texture of perilla leaves, with a few tried-and-true alternatives in your arsenal, you can salvage your recipe and dinner plans without compromising on taste.
In this guide, we’ll walk through the best substitutes to use depending on what you have on hand and how you intend to use the perilla leaves. From fresh herbs to veggies with a similar structure, I’ll break down which stand-ins complement various dishes the most. Whether you’re new to Korean cooking or experienced but temporarily perilla-less, these easy swaps will save any recipe from becoming a lost cause. So don’t ditch your dinner dreams just yet – keep scrolling to learn how to perilla-proof your pantry. Your tastebuds will thank you!
Best Substitutes for Perilla Leaves
1. Shiso Leaves
When it comes to finding an identical replica, shiso leaves are about as close as it gets to replacing perilla leaves. Also commonly known as Japanese mint or beefsteak plant, shiso has a similar medicinal mint flavor that works brilliantly in place of perilla in many recipes.
The texture is near identical as well – thin and crisp like perilla leaves. You’ll find shiso leaves used abundantly in Japanese cuisine, particularly in sushi rolls, salads, and nimono dishes ( Japanese stewed dishes). Thanks to its availability at most Asian supermarkets, shiso is likely one of the easiest substitutes to locate.
Since shiso and perilla leaves have such parallel flavors and textures, you can do a straight one-for-one substitution in most cases. Simply replace each perilla leaf called for in a recipe with a fresh shiso leaf. The flavors will be very similar, if not exactly the same.
You can also use shiso to garnish soups, rice bowls, and noodles in the same way you would perilla leaves. Overall, shiso leaves are the top pick for any recipe where you want the closest thing possible to a true perilla replacement. Your dish will retain most of its original character and appeal when using this substitute.
2. Mint Leaves
Looking to add a subtle fresh herb note in place of perilla? Reach for some mint leaves. While mint lacks the same potency as perilla or shiso, its subtle freshness can work well stands in when used judiciously.
Mint is milder and sweeter than the other options mentioned. The texture is also softer and more supple than perilla leaves. For these reasons, mint is best suited as a substitute for recipes where you want the herb flavor to subtly enhance other ingredients rather than stand out on its own.
When using mint, you may want to increase the amount slightly to compensate for its lower intensity compared to perilla. Try substituting 1-1.5 times as many mint leaves for each perilla leaf called for. Rip the leaves rather than using them whole to help release more flavor.
Specifically, mint makes for a solid substitution in salads, cold noodles, and zucchini or seafood pancakes where you want a light herbal note rather than a dominating flavor. Mint also pairs well when perilla would be complementing ingredients like cucumber or tomatoes. Just be sure not to overdo the mint so it doesn’t overwhelm the other elements of the dish.
3. Basil Leaves
Turn to basil for a bolder, fresh herb substitute with robust flavor. Like mint, basil has its own distinctive taste rather than directly mimicking perilla. The flavor is stronger and more complex, with notes of anise and clove coming through.
Basil leaves have a similar texture to perilla but are typically larger in size. When using basil in place of perilla, stick to a one-for-one ratio, but be aware that the herbaceous notes will be more pronounced.
This makes basil ideal for recipes where you want the herbs to play a starring role rather than just enhance the background flavors. Pesto, caprese salads, and tomato dishes are prime examples. Basil also works well stirred into proteins like ground chicken or shellfish before cooking.
Be cautious not to overwhelm delicate recipes and ingredients with the potent flavor of basil. Tear or chiffonade the leaves rather than using whole to distribute the flavor more evenly. With its bold and fragrant properties, basil is a suitable perilla substitute when you’re looking to prominently feature fresh herbs rather than mimic perilla exactly.
4. Cilantro
For its refreshing citrus and grassy notes, cilantro can stand in for perilla in many Asian or Mexican-inspired dishes. While the flavors are different, cilantro adds a punch of herbaceousness that works well in similar contexts.
The textures are also comparable; both perilla and cilantro have a soft, leafy quality. A one-for-one swap is appropriate when using cilantro in place of perilla.
Dishes where cilantro shines as a substitute include salads, fresh rolls, salsa, soups, and noodle and rice bowls. Its vibrant flavor profile stands up to boldly spiced components like chili peppers or fish sauce.
Just be aware that cilantro is much more pungent than mild perilla. Start with less cilantro than the original recipe calls for and then adjust to taste, as the grassy flavors can easily become overpowering. Cilantro also tends to be more polarizing than perilla due to genetics that make some perceive it as soapy.
Overall, cilantro covers the refreshing green element when perilla is missing from Mexican or Asian-style fare. Just take care to use it sparingly so its assertive notes don’t overwhelm the other ingredients.
5. Green Papaya
For recipes where texture is king, look no further than green papaya. Unripened papaya has a wonderfully crisp, tangy bite that mimics perilla leaves’ structure superbly.
When selecting a papaya substitute, opt for one that is as green and firm as possible. The paler the hue, the better—this signifies it has yet to begin ripening. Prepare papaya by peeling and dicing or julienning it into thin matchstick shapes to mirror perilla leaves.
Green papaya brings a natural touch of sweetness to salads, slaws, fresh rolls, and papaya salad (som tam). Its crunchy yet tender quality also works well stewed in curries or braises where perilla would soften up.
Use about one cup of diced papaya in place of a single bunch of perilla leaves. This gives measurements that translate well across recipes. Be aware that the flavor, while refreshing, is milder than the perilla’s distinctive herbal identity.
So when strictly replicating perilla is the goal, complement papaya with a dash of rice vinegar, lime, or other fresh herbs. Overall, it satisfies the textural function of perilla leaves beautifully in many Southeast Asian-inspired preparations.
6. Arugula
For a leafy green that packs more punch, arugula makes a great stand-in for perilla. Its peppery bite offers a change of pace from milder herbs.
Like other substitutes, arugula maintains a similar texture to perilla leaves when raw or lightly cooked. Tear or slice the mature arugula leaves before using.
You’ll likely need to use a bit more arugula due to its stronger flavor. Start with 1.5 times the amount of arugula that the recipe calls for in perilla. Taste and adjust from there.
Arugula livens up salads, rice bowls, and pastas with its tangy kick. It also mixes well into dips, spreads, or as a topping for pizza, bruschetta, and variations on Korean kitchen sink rice.
Just be cautious not to overpower more delicate components. Arugula powers over tomatillos or zucchini nicely. It also holds its own against assertive cheeses, meats, or kimchi.
7. Cherry Tomatoes
For a flavor-packed fruit substitute, cherry or grape tomatoes bring the sweet goods. Their burst of tang mimics perilla leaves’ refreshing edge.
Look for petite varieties that are firm yet yielding. Halve or quarter them to resemble perilla leaves in size and shape.
Add cherry tomatoes to salads, rice bowls, sandwiches, or noodle dishes for a pop of summer brightness. Their candy-like sweetness also stands up to stronger profiles like garlic or fish sauce.
Use 1-2 cherry tomatoes per leaf called for in place of perilla. Adjust the amounts based on the sourness or ripeness of your particular tomatoes.
Blanching tomatoes for 10–15 seconds before use ensures a vibrant color and texture when raw perilla is called for. Roasted or grilled cherry tomatoes impart a deeper flavor that works in place of softened perilla leaves in soups or braises.
Overall, these tiny tomatoes bring big flavor as a perilla substitute with their natural seasoning abilities. Just be cautious not to overpower delicate components.
8. Cabbage
When you need a leafy green with crunch, cabbage covers that textural base beautifully. Its mild flavor gets along with any number of dishes.
Opt for napa or savoy cabbage varieties, which have soft leaves ideal for shredding or slicing into thin ribbons. Prep cabbage is similar to perilla leaves in terms of size and shape.
Use about half as much cabbage by volume as the original perilla amount called for. Cabbage bulks up recipes more due to its higher water content.
Add cabbage to classic kimchi or make a herby slaw. It also works well stir-fried and added to fried rice, soups, or stews later in the cooking process. Cabbage maintains a nice bite even after light cooking.
Be aware that its flavor is very subtle on its own. Enhance the cabbage by tossing it with rice vinegar, sesame oil, or gochujang to better mimic the perilla’s character.
9. Snap Peas
For a fresh veggie with some sweetness, turn to snap peas. Their tender-crisp texture and subtle pea flavor fit in nicely where perilla leaves are called for.
Use young, petite snap peas that are bright green and haven’t developed many strings. Slice or halve them crosswise, depending on the size.
A 1⁄4 cup of snap peas per perilla leaf yields a nice volume and flavor balance. The peas have a higher water content, though, so adjust cooking times accordingly.
Toss raw snap peas into salads for crunch. Or stir-fry them quickly to retain texture in noodle dishes. Their natural sweetness pairs well with Asian fish sauces or Korean chili pastes too.
One thing to remember is that snap peas have a more delicate flavor than perilla. Enhance them with rice vinegar, sesame oil or a pinch of sugar to better mimic the perilla’s herbal character.
In summary, snap peas make an appealing swappable green with benefits of their own when a substitute is needed.
FAQ’s
Can I use regular basil instead of shiso/perilla leaves?
Basil has a stronger flavor than perilla leaves, so use it sparingly. Start with 1 basil leaf in place of 2-3 perilla leaves and adjust to taste. Basil is best used when you want the herb flavor to stand out.
Is it okay to use cilantro even if I don’t like the taste?
If you strongly dislike cilantro, it’s best to avoid using it as a substitute. Its flavor can be very pronounced. Opt for milder herbs like mint or snap peas instead.
How should I prepare cabbage to use as a perilla leaf substitute?
Shred or thinly slice cabbage leaves to resemble perilla leaves in size and texture. Use about half as much cabbage by volume as is called for in perilla. Lightly blanching or stir-frying helps reduce its mild flavor.
Can I freeze perilla leaves to use later?
Yes, perilla leaves can be blanched and frozen for later use. Bring a pot of water to a boil, then remove the leaves after 30 seconds. Cool in an ice bath, pat dry, and freeze in a single layer on a tray before sealing in a bag. They’ll last 3–4 months.
What should I look for when selecting cherry tomatoes as a substitute?
Opt for petite cherry or grape varieties that are bright red but still firm. Cut them in half or quarters to resemble perilla leaf size. Check for ripeness and tartness level before using as a substitute.
Can you mix substitutes when replacing perilla leaves?
Yes, you can definitely mix and match substitutes to create a blend that closely mimics perilla leaves. For example, use mint, basil, and cabbage together for texture and layered flavors.
Can these substitutes be used fresh or dried?
Most substitutes, like herbs and snap peas, are best used fresh. Cabbage and cherry tomatoes can also be used fresh, lightly cooked, or blanched. Dried perilla leaves have a stronger flavor, so use less of any dried herbs as a replacement.
How should I prepare shiso leaves as a substitute?
Shiso leaves can be used whole, chopped, or torn. Whole, small leaves work nicely as garnishes. Larger leaves should be torn or cut to resemble perilla leaf size. Raw or lightly cooked shiso have similar flavors to perilla.
Can I freeze perilla leaf substitutes for later use?
Yes, many substitutes can be frozen with blanching. Good options include shiso, mint, basil, and arugula. After blanching, cool, drain, and freeze in a single layer on a tray before sealing in bags for up to 3 months.
How do I know if a substitute works well in a specific recipe?
Consider the flavors, textures, and roles of the ingredients in the recipe. Match substitutes with similar qualities that won’t overwhelm other components. Try the substitute in small batches first before committing to larger portions.
Conclusion
In summary, there are plenty of tasty options when you need an alternative to perilla leaves in Asian cooking. The best substitutes mimic perilla’s texture and flavors without overwhelming other ingredients.
While no single ingredient is a perfect swap, using combinations of herbs, vegetables and fruits can create a blend that comes close. Tailor your substitutes to the specific recipe, whether you want prominent fresh flavors or a backdrop for other strong components.
Experimenting with substitutes also opens opportunities to put your own twist on dishes. Swapping in seasonal produce brings versatility to recipes throughout the year.
Whether calling on staples like cabbage, snap peas, or tomatoes, or leveraging the punch of bolder herbs, this guide provides ideas to keep perilla leaf recipes in your rotation. Flexibility in the kitchen helps preserve favorite recipes while making the most of market finds. With some test runs, you’ll find balanced substitutes to enjoy perilla leaf dishes at any time.
