Name: Perilla Chimichurri
Yield: Makes about 1 cup
Ingredients: ¼ orange, thinly sliced; 2 garlic cloves, peeled; 2 whole cloves; 6 tablespoons sugar; 2 tablespoons soy sauce; ½ teaspoon black peppercorns; ¼ cup distilled white vinegar; 2 red or green Thai chiles, with seeds, thinly sliced; ¾ cup finely chopped perilla (sesame leaf); 2 tablespoons toasted sesame oil; 1 tablespoon soy sauce; ¼ teaspoon freshly ground black pepper

Gentl & Hyers

Jiyeon Lee’s riff on chimichurri calls for minty sweet perilla (a.k.a. sesame leaf); seek it out at Asian markets. Lee is a chef at Heirloom Market BBQ in Atlanta, Georgia.

Recipe notes