Marinated Perilla Leaves

Marinated Perilla Leaves, known as 'Kkaennip Jangajji' in Korea, are a delightful and aromatic side dish that pairs beautifully with rice and grilled meats. This dish features fresh perilla leaves soaked in a savory, tangy marinade that enhances their unique flavor.

Ingredients

• Fresh perilla leaves - 20 leaves
• Soy sauce - 30 ml
• Rice vinegar - 15 ml
• Sesame oil - 10 ml
• Sugar - 5 grams
• Garlic - 1 clove, minced
• Chili flakes - 1 teaspoon
• Sesame seeds - 1 tablespoon
• Green onion - 1 stalk, finely chopped

Steps

1. Rinse the fresh perilla leaves under cold water and pat them dry with a paper towel.
2. In a bowl, combine the soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and chili flakes. Mix well until the sugar is dissolved.
3. Layer the perilla leaves in a shallow dish or container, and pour the marinade over them, ensuring all leaves are well coated.
4. Sprinkle the finely chopped green onion and sesame seeds on top of the leaves.
5. Cover the dish and let it marinate in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
6. Serve the marinated perilla leaves as a side dish with rice or grilled meats.

Nutrition

• Calories: 60
• Protein: 2 g
• Carbs: 5 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants, which help combat oxidative stress.
• Contains omega-3 fatty acids beneficial for heart health.

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