Perilla Leaves Rice Bowl Side Dish - Microwave Version

Steps

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1. 1
   Prepare about 30 clean perilla leaves and trim the stems slightly.
   ▶ ≈0:09
2. 2
   Chop the green onions, adjusting the amount appropriately according to the quantity of perilla leaves.
   ▶ ≈0:15
3. 3
   Finely chop half a red chili pepper and add it for color and appetite stimulation.
   ▶ ≈0:23
4. 4
   Make the sauce by combining 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoons soju, 1 tablespoon corn syrup, half a tablespoon minced garlic, and half a teaspoon red pepper powder.
   ▶ ≈0:29
5. 5
   Add the chopped green onions, red chili pepper, 2 tablespoons sesame oil, and whole sesame seeds to the sauce and mix well.
   ▶ ≈0:43
6. 6
   Remove the heads and intestines from the anchovies, then slowly sauté them in a pan without oil over medium-low heat until they become fragrant and crispy.
   ▶ ≈1:03
7. 7
   Allow the roasted anchovies to cool, remove them, discard the crumbs from the bottom, and grind them finely in a blender.
   ▶ ≈1:16
8. 8
   Place two perilla leaves on top of each other in a heat-resistant dish and spread the sauce evenly over them.
   ▶ ≈0:50
9. 9
   Sprinkle just a light pinch of anchovy powder on each layer to deepen the umami and flavor.
   ▶ ≈1:41
10. 10
    Repeat steps 8 and 9, neatly stacking the perilla leaves with sauce and anchovy powder in a bowl.
    ▶ ≈1:48
11. 11
    Cover the bowl with a lid or plastic wrap and microwave for exactly 2 and a half minutes. Be careful not to overcook, as the perilla leaves may become tough.
    ▶ ≈1:55
12. 12
    Remove the microwaved perilla leaves from the microwave and enjoy this delicious rice bowl side dish with intact fragrance and well-absorbed seasoning.
    ▶ ≈2:03