Seasoned Perilla Leaves

Steps

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1. 1
   Clean fresh perilla leaves and divide them into suitable portions in a bowl.
   ▶ ≈0:08
2. 2
   Add 2 cups of water and 1 tbsp coarse salt to the bowl, dissolve completely, and submerge the perilla leaves in the brine.
   ▶ ≈0:14
3. 3
   Place a heavy bowl or plate on top to keep the leaves fully submerged and cure for about 30 minutes.
   ▶ ≈0:21
4. 4
   Gently press the cured leaves with your palm to remove excess moisture, then set aside to drain.
   ▶ ≈0:28
5. 5
   Trim the stems neatly and layer the leaves into an airtight container.
   ▶ ≈0:48
6. 6
   Add 2 cups of water to dried shiitake mushrooms and soak for about 30 minutes until fully rehydrated.
   ▶ ≈0:55
7. 7
   Pour the rehydrated mushrooms and soaking liquid into a pot, then add 0.5 cup soy sauce, 2 tbsp dark soy sauce, and 4 tbsp soju.
   ▶ ≈1:02
8. 8
   Add about 50g of thickly sliced garlic and 2 green chilies sliced diagonally for aroma.
   ▶ ≈1:12
9. 9
   Bring to a boil over high heat, then immediately turn off the heat and let the sauce cool completely.
   ▶ ≈1:22
10. 10
    Once the sauce has cooled, add 4 to 6 tbsp of oligosaccharide syrup to adjust sweetness to your preference.
    ▶ ≈1:28
11. 11
    Pour the finished sauce evenly over the perilla leaves, cover, and refrigerate for 3-4 days before serving.
    ▶ ≈1:34