PERILLA LEAF IS RELATED to Japanese shiso and a member of the mint family. It is used often in Korean and is worth seeking out at Asian markets during the summer months.
- Prep Time: 20 min.
- Brining Time: 3 hours to 3 weeks
- Yields: 1 ½ cups
Ingredients
- 50 Perilla leaves
- 2 tbsps gochugaru
- 1 tbsp each fish sauce and soy sauce
- 1 minced clove garlic
- 1 tsp sesame seeds, preferably toasted
- ½ cup water or vegetable broth or dashi (light seaweed broth)
Preparation
- Be sure that perilla leaves are rinsed and dried well. Mix together remaining ingredients, then rub the paste into each individual leaf, stacking as you go.
- When all leaves are coated, transfer to storage container, pour over any remaining spice mixture and seal. Leave out for 3 hours, then refrigerate and use within 3 weeks.
