Seasoned Perilla leaves.
1 bunch perilla leaves -- washed and strained
4 tablespoons soy
1 tablespoon finely minced scallion
2 tablespoons finely minced
1 tablespoon crushed garlic
1 tablespoon red pepper flakes
tablespoons sesame oil
1 teaspoon brown sugar
1. In a mixing bowl, combine all the ingredients for the sauce
and mix together
using a fork.
2. In a container or a deep bowl, spread
some sauce on the bottom and spread
individual sheets of perilla leaves on
top of it. Apply the sauce to each perilla
leaf and stack in the container or
bowl. Refrigerate to keep for a few days. The
perilla leaves can be steamed
or eaten raw and served with the sauce.