Marinated Perilla Leaves Recipe

• 20 Korean perilla leaves
• 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

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.

perilla leaves, korean coarse chili powder, soy sauce, anchovy stock, rice vinegar, sugar, garlic

Taken from www.seriouseats.com/recipes/2011/07/marinated-perilla-leaves-recipe.html (may not work)