Perilla Leaves Muchim
1 side dish
15 perilla leaves
1 tsp garlic, minced
¼ onion, minced
1 red chili pepper, minced
1 green onion, finely chopped
Fresh dill, chopped
⅓ cup water
⅓ cup naturally brewed soy sauce
⅓ cup rice syrup
Oils & Vinegars
1 tsp sesame oil
Nuts & Seeds
Sesame seeds to sprinkle
Baking & Spices
1 tbsp red pepper powder
In a small saucepan mix water, soy sauce and rice syrup.
Bring them to boil, then simmer for 5 min. Put aside to cool down.
In the meantime, steam perilla leaves for 5 min.
Once the soy sauce mixture cools down, add garlic, onion, green onion, chili pepper, dill, red pepper powder, sesame seeds and sesame oil to it.
Carefully cover one side of each leave with the sauce and stack them on top of each other like you would a lasagna.
Wait for about 30 min before eating. Enjoy!
Try to get green perilla leaves, as their herby flavor is much softer.
Eat with rice and tuna or tofu for the best combination. Attention: advanced level chopstick skills are required to take one leaf at a time and wrap it around rice. Good luck!