Rustic Perilla Leaf Pickles, 30 Minutes of Marinating and Two Bowls of Rice Will Just Disappear

Steps

1. 1

   Remove the stems from the perilla leaves and toss them vigorously into a sink full of water to separate them.

2. 2

   Add 5 tbsp vinegar and soak for 5–10 minutes, then rinse once under running water.

3. 3

   Mix soy sauce, sand lance fish sauce, chili powder, cooking wine, sugar, and minced garlic to make the sauce.

4. 4

   Layer a handful of perilla leaves in a mixing bowl, pour a ladle of sauce over them, and repeat. Let marinate for 10 minutes.

5. 5

   After 10 minutes when the leaves have wilted, transfer to a different bowl and marinate for 10 more minutes.

6. 6

   Transfer to another bowl one final time and marinate for 10 more minutes to finish.