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Marinated Perilla Leaves
Marinated Perilla Leaves
About This Recipe
| Yield: | 8 as an appetizer |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| Special equipment: | closed container |
| This recipe appears in: | Seriously Asian: Perilla Leaves |
Ingredients
- 20 Korean perilla leaves
- For the marinade:
- 3 tablespoons korean coarse chili powder
- 1 teaspoon soy sauce
- 1 tablespoon anchovy stock, dashi, or water
- 1/2 rice vinegar
- 1/2 teaspoon sugar
- 2 teaspoons finely minced garlic
Procedures
-
1
Wash and dry the perilla leaves. To make the marinade, mix everything together in a small bowl, adding more stock as needed so that the paste has a smooth consistency.
-
2
In a container with a lid, lay a perilla leaf flat on the bottom and add a small spoonful of the marinade, about 1/4 teaspoon, spreading it evenly on the leaf. Layer another perilla leaf on top and repeat until the leaves and marinade are used up.
-
3
Store in the refrigerator for at least 2 hours, or up to two weeks. Eat with rice and other side dishes.
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