This growing season is the season of the Good Leaf.
From seed I grew my sesame leaves (perilla) and have been enjoying them all these months. One classic Korean recipe is a marinated sesame leaf that you may have had already.
I did some reading up on recipes and some call for blanching the leaf while others just say to pour on the marinade. I went ahead and dipped the leaves in boiling water before layering on the marinade.
I always thought this dish was going to be tricky so I didn’t even try, but I see how doable it is: mix up your marinade and go forth.
Marinade for sesame leaves
30 or so sesame leaves
10 tbs soy sauce
1/2 cup (or more) water
3-4 cloves minced/pressed garlic cloves
2 tbs red chile pepper flakes/powder
1 tbs sugar
- Blanching sesame leaves in boiling water is optional, but that is what I did.
- In a container (I used a combo of take out and Tupperware containers) make a stack of leaves and spread the marinade on each leaf. If you run out of sauce, use the marinade at the bottom of the container.
- Cover and refrigerate over night.
- Bon appetit and eat it with rice!