These marinated perilla leaves are licoricey (sorry if that's not a word!), minty, salty, garlicky, spicy, and slightly sweet. Doesn't that sound amaaaazing?!? :-) Enjoy this delicious banchan with rice!
1-3eachThai chilisminced; purely optional but gives it extra kick for lovers of spice!
Combine the red pepper flakes, soy sauce, minced garlic, brown sugar, and minced chilis (if using) in a bowl. Mix well.
Lay one perilla leaf down in a container and add a small amount of the marinade on top. Spread the marinade over the leaf.
Continue laying each leaf on top and adding a small amount of marinade, until all leaves have been covered by the marinade. Remember, you will only need a small amount of the marinade, and you should the marinade over each leaf.
Your Korean perilla leaf banchan is ready to eat straight away, however it is best to cover and refrigerate for a few hours to let the marinade set in. Enjoy with some hot rice!!