Seasoned Perilla Leaves

Steps

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1. 1
   Wash and prepare about 500g of perilla leaves, trimming the stems to even lengths for easier packing.
   ▶ ≈0:06
2. 2
   Arrange perilla leaves neatly on a steaming basket and place in boiling steamer. Cover and steam on high heat for 5 minutes.
   ▶ ≈0:22
3. 3
   Remove steamed leaves and let cool completely, then thoroughly squeeze out excess moisture.
   ▶ ≈0:41
4. 4
   Finely chop scallions (about 15), julienne half an onion and cut into shorter pieces, mince 3 green chilies, julienne 1 red chili after removing seeds, and julienne some carrot.
   ▶ ≈1:04
5. 5
   Combine all prepared vegetables in a large bowl, add 2 tbsp minced garlic, 7 tbsp soy sauce, 12 tbsp anchovy fish sauce, 10 tbsp soju, 6 tbsp corn syrup, 10 tbsp red chili powder, and sesame seeds to taste.
   ▶ ≈1:40
6. 6
   Mix all seasoning ingredients well and let sit for about 10 minutes to allow chili powder to absorb liquid and blend flavors.
   ▶ ≈2:10
7. 7
   Coat perilla leaves evenly with seasoning, stacking 3-4 leaves at a time and spreading seasoning between layers.
   ▶ ≈2:24
8. 8
   Transfer seasoned leaves to an airtight container and let ferment at room temperature for about 1 day before refrigerating.
   ▶ ≈2:48