🎈What you need
For 30 perilla leaves,
1 onion, half a carrot, 1 green onion, Cheongyang chili pepper (as much as you want), vinegar, water, soy sauce, cooking wine, canary fish sauce, tuna fish sauce, minced garlic, sesame seeds, red pepper powder
🎈Seasoning (Taste as you make and change to your preference😊)
5 spoons of cooking wine, 1 spoon of tuna fish sauce, 2 spoons of canary fish sauce, 3 spoons of soy sauce, 6 spoons of red pepper powder, 2 spoons of sesame seeds, 1 spoon of minced garlic
1. Add cooking wine to water. Soak the perilla leaves in the water, leave them for 10 min. Rinse with running water.
2. Thinly slice onion, carrot, green onion, and peppers.
3. Make the seasoning, mix with the sliced vegetables.
4. Take out a banchan container.
5. Take about 2~3 perilla leaves, and season them together front & back.
6. I recommend to eat them starting on the next day, so that the leaves will be seasoned enough😊