Perilla Leaf Kimchi - Adding Water to the Seasoning and Spreading It Leaf by Leaf Makes Even 100 Leaves a Perfect Rice Stealer

Steps

1. 1

   Wash each perilla leaf individually and trim the stems, leaving them not too short.

2. 2

   Drain the washed perilla leaves in a colander.

3. 3

   Finely chop the onion, green onion, and carrot.

4. 4

   In a bowl, combine 10T soy sauce, 4T anchovy fish sauce, 4T mirin, 4T plum extract, 4T red pepper powder, 1T minced garlic, onion, carrot, and green onion to make the seasoning sauce.

5. 5

   Add 5T mineral water to the seasoning sauce, then stack 2-3 perilla leaves on a plate and spread the seasoning over each layer.