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.
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
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.