Marinated Perilla Leaves

Marinated Perilla Leaves
  • Yield:8 as an appetizer
  • Active time:20 minutes
  • Total time:20 minutes

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

Directions

  1. 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. 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. 3.

    Store in the refrigerator for at least 2 hours, or up to two weeks. Eat with rice and other side dishes.