This perilla salad is a refreshing side dish with a special aroma. There are many ways to eat perilla, just like stir-frying with eggs, soaking in water, and serving with barbecue. In my childhood memories, Koreans also like to sell pickled perilla in the market, together with many kimchi.
It seems that cold autumn is not suitable for eating cold dishes, but fortunately, perilla is a warm food that can warm the body. I always lament that time passes too fast, but I can’t keep the pace of time. So I just feel the passing and the beauty of time in the cooking and serving food I like.
Compared with stir-frying eggs and perilla, this salad is simpler. Just prepare all the ingredients and mix them together. I like to put a little fresh red pepper in the cold salad. If you don’t like spicy food, you can leave it alone.
- A big bowl for salad
- 200 gram perilla, wash and drained
- 3 cloves garlic, chopped
- 2 tablespoon light soy sauce
- 1/2 tablespoon vinegar
- 1/2 tablespoon sugar
- One small fresh red chili, chopped
- Add the perilla and all seasoning ingredients to a big bowl
- Mixed well