The flavor of perilla leaves, grassy with notes of anise and licorice, is cooling and refreshing. The leaves are tough enough to hold up to a marinade of soy sauce, sesame oil, vinegar, garlic, and lots of Korean chili powder. The result is a mildly pickled, spicy side dish that takes very little effort and is as addicting as kimchi.
20 Korean perilla leaves
For the Marinade:
3 tablespoons Korean coarse chile powder
1 teaspoon soy sauce
1 tablespoon anchovy stock, dashi, or water
1/2 teaspoon rice vinegar
1/2 teaspoon sugar
2 teaspoons finely minced garlic
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.
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.
Store in the refrigerator for at least 2 hours, or up to two weeks. Eat with rice and other side dishes.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 5mg||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|