This recipe is the perfect side dish for rice. No weight but tasty.
I first tried with perilla leaves i bought in a Korean grocery store but it didn’t turn out well for me … this kind of perilla is not my favorite.
I adapted it to my taste by using Tia To, the kind of perilla eaten mostly in Vietnamese cuisine (Perilla. frutescens var. crispa), the leaves are smaller, green on the top and purple on the bottom.
I love how it tastes (very strong, particular flavour) and cooking it with Maangchi’s recipe results in a WONDERFUL dish for my taste.
I can’t help my eyes rolling at every bite :) !
