Spicy and Sweet Fresh Perilla Leaves with Fruit Marinade
How to Make Fresh Perilla Leaves with Fruits Instead of Sugar
Try this refreshing and vibrant perilla leaf salad, enhanced with a spicy-sweet marinade made from fruits! It’s a delicious side dish for rice and a healthy addition to your meal. The natural sweetness from the fruit makes it even more delightful. #FreshPerilla #FruitMarinade #HealthySideDish #RiceEnhancer
Main Ingredients- 30 sheets of Perilla leaves
- 1/2 Persimmon
- 1 piece of Pear
- 1/2 Kiwi
- 10cm Scallion (using both white and green parts)
- 2 pieces of Bell Pepper
- 1 Chili pepper (red or green)
Spicy & Sweet Marinade- 4 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Generous amount of Sesame Seeds (for garnish)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Generous amount of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
It’s crucial to wash the fresh perilla leaves thoroughly. First, trim off the very tips of the stems with scissors. Then, rinse the leaves under running water at least 4 times, gently separating each leaf to ensure all dirt is removed. Gently shake off excess water and set aside.
Step 2
We’ll use fruits to provide a natural sweetness instead of sugar. Prepare half a ripe persimmon, one piece of pear, and half a kiwi. Remove any seeds and peels, then finely mince them. These finely chopped fruits will form the base of your marinade, adding a lovely texture.
Step 3
Prepare a bowl or container for mixing the perilla leaves. A large mixing bowl or an airtight container works well. Place the washed perilla leaves neatly into the container.
Step 4
Get your scallion and bell pepper ready to add aroma and a crisp texture. Use both the white and green parts of the scallion for a richer flavor. Remove the seeds from the bell pepper.
Step 5
Thinly slice or finely dice the prepared scallion and bell pepper so they mix well with the perilla leaves. Avoid cutting them too thickly, as this can prevent the marinade from coating evenly.
Step 6
Add one chili pepper to bring a bit of heat. Remove the seeds and chop it finely for a spicy kick in the marinade. You can adjust the amount of chili pepper or omit it if you prefer less spice.
Step 7
Now, let’s make the delicious marinade! In a separate bowl, combine 4 Tbsp Gochugaru, 7 Tbsp Soy Sauce, 1 Tbsp Minced Garlic, and 1 Tbsp Sesame Oil. Mix well. For an enhanced flavor, stir in the minced persimmon, pear, and kiwi here. The fruit juices will blend beautifully with the marinade.
Step 8
Pour the prepared marinade over the perilla leaves. Gently toss and coat each leaf evenly, being careful not to tear them. The key is to ensure every single leaf is lightly covered with the flavorful marinade.
Step 9
You can enjoy the perilla leaves immediately after mixing, but for the best flavor, let them sit at room temperature in an airtight container for about 30 minutes to an hour. Then, refrigerate them. After about half a day, the juices from the perilla leaves will meld with the fruit marinade, creating a moist and incredibly tasty dish. You can even mix this with rice for a delicious meal!
