Chop the carrots, green peppers, and onions and gently put the perilla leaves in running water Wash and drain. At this time, cut off the long end of the perilla leaf.

Put 4TS of water, a cup of soy sauce, half a cup of anchovy extract, 2TS of starch syrup, 2TS of cooking wine, 2TS of oligosaccharide, and 2TS of plum juice in a pan or pot and boil it, then turn off the heat and cool it down enough.

When the soy sauce is cold enough, add the prepared onion, carrot, pepper, and 1TS of minced garlic and mix

Place about 5 sheets of washed and dehydrated perilla leaves in a side dish container and pour seasoned soy sauce into a small ladle. Add about five perilla leaves and pour in the soy sauce. If you put all the perilla leaves, that's it!

I ate soy sauce after aging it for 2~3 days because I made it 3~3 days. If you pour soy sauce, perilla leaves will float, so I pressed them down with disposable wooden chopsticks. If you like the scent of perilla leaves, you can eat it right away. Try it 2-3 days later, and if you think it's bland, pour soy sauce separately into the pot, add salt, soy sauce, oligosaccharide, etc., and boil it, cool it down, and pour it back into the perilla leaf

The leftover soy sauce was a waste, so I added a little seasoning to make pickled cucumbers. I took out the seeds and cut it into appropriate sizes, mixed about 2TS of sugar, put it in a glass container, and pickled it for about 5 hours. If you're busy, you can marinate for an hour or two hours. The more pickled the cucumber, the more crunchy it becomes. When the sugar water comes out, put the remaining soy sauce, sugar water, and 1/3 cup vinegar in a pot and pour it into a glass container with cucumbers as it boils up!

You can also eat pickled cucumbers after 3 to 4 days.