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Pickled perilla leaves
10 Tbsp soy sauce, regular (I use naturally brewed kikkoman soy sauce.)
1 tsp Korean chili flakes (gochugaru)
1 tsp minced garlic
2 Tbsp brown sugar
2 Tbsp spring onion, finely chopped
(Optional) 2 Tbsp green chilies or red chilies, finely chopped. Place the perilla leaves in stacks in a large (glass) container (with a lid). Spread (about 1 Tbsp worth of) seasoning sauce on top of the perilla leaf. Repeat this process for every 3 leaves for the rest of leaves.Close the lid and move the container to the fridge. You can start eating this from the next day. Serve it with a hot bowl of rice.
In ancient China, the leaves and seeds were used to combat heat, soothe bloating, and cool the body, according to Traditional Chinese Medicine. The leaves were toasted and brewed into a tea, known as ē“«čé„®å, or ēę°“, which was a popular street drink during the Southern Song Dynasty. In a Ming Dynasty book on healthy lifestyles1, perilla leaves were used in a variety of ways: marinated with cucumber and eggplant, added to plum and papaya jam, and cooked with carp.
You can make a simple syrup with perilla to flavor your summer drinks, or add it to a fresh tomato salad. Perilla works wonderfully in noodle soups and as a flavorful wrap for grilled meats!
Ingredients
1 English cucumber (350 g/ 12 oz)
8-10 perilla leaves
1 Thai chili
2 garlic cloves
1 tbsp vegetable oil
1/8 tsp salt
1/2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tsp sugar
More salt to season
Instructions:
Slice the cucumber at an angle into thick 0.5 cm slices. Mince the garlic and Thai chili. Clean and dry the perilla leaves, stack and roll them tightly into a cigar, and thinly slice.
In a frying pan, heat 1 tbsp oil over medium heat and add 1/8 tsp salt. Then, add the cucumber slices and fry for 3-5 minutes, until the edges are slightly golden.
Add the Thai chili and garlic and fry for a few seconds until fragrant. Add the light soy sauce, oyster sauce, and sugar, and season with more salt as needed. Quickly mix and serve.