Soak about 20 fresh perilla (or sesame) leaves in salt water (10 to 1 ratio of water to salt), cover, then let sit for 1 week. Drain, then carefully brush each leaf with a mixture of 1 part Korean soybean paste (doen jang) and Korean hot pepper paste (kochujang), sprinkling lightly with toasted sesame seeds. Layer
the leaves until finished, then let sit covered at room temperature overnight. Refrigerate until ready to eat. Serve with short grain rice. This recipe is from Quick & Easy Korean Cooking for Everyone
by Ji Sook Choe et al. (July 2014)
Cooking Adventures 