I made Maangchi’s recipe for stuffed perilla leaves, and they were delicious, but then I had perilla leaves, but no raw pork, so I chopped up some deli-sliced salami and cheese, added a little mayonnaise to make it sticky, and used that. It worked like a charm–an intriguing finger food that would be the hit of a buffet table.
Tonight, again, perilla leaves, but all I have for stuffing is German liver sausage. Why not? It is the perfect consistency, and cooked up beautifully. I ate them before I could even think about taking a picture. I cannot be certain, but I may be the first person to eat liverwurst-stuffed perilla leaves.
The possibilities are endless. Has anyone else tried stuffing perilla leaves with something other than ground meat?
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