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Korean Perilla Leaves and Rice

This recipe is essentially a marinade for the leaves. After the leaves have sat in the marinade for 2 days, they are removed and used as a sort of taco/grape leaf hybrid to wrap around sticky glutinous short grained rice. The flavour of the leaves is the draw here. They taste of basil and coriander but only slightly; the flavour is more complex and hard to describe. A traditional Korean dish, this should be appreciated and enjoyed by you and your family.

Perilla Leaves are in season right now and available at most grocery stores.

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Ingredients

18-20 fresh perilla leaves

8 tsp soy sauce

2 tbsp brown sugar

2 tsp minced garlic

1 tsp korean chilli powder (or regular chili powder)

2 green onions , sliced

2 thai red chili, thinly sliced

 

Instructions

Mix all ingredients in a small bowl. Layer the leaves in the bowl 2 at a time, spooning a teaspoon of the marinade between each 2 leaves. Allow to sit covered and refrigerated for 2 days. Remove the leaves from the marinade and wrap around freshly steamed short grain glutinous rice. Enjoy.

 

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