Pickled perilla leaves. Side dishes that I eat these days
I go to the mart every two to three days and shop for tens of thousands of won, but there are no side dishes when the time comes. There were no side dishes, and I felt like there was no more to eat when I cooked it. I was looking for something to leave and eat, and I made pickled perilla leaves.
2 serving
Within 30 minutes
바겨사
Ingredients
  • Sesame leaf
  • onion
  • Soy sauce
  • Sugar
  • Vinegar
  • Soju
  • Water
Cooking Steps
STEP 1/8
I didn't count the perilla leaves exactly, but I think it's more than 60. I should have counted, right? Wash several times under running water. If you have some time, soaking it in vinegar water for 20 to 30 minutes will help remove any pesticides.
STEP 2/8
The ratio will change depending on the longevity of perilla leaves, right? Boil 100ml of soy sauce, 100ml of water, and half a cup of sugar. If I boil it, the sugar will melt, right? And then let it cool.
STEP 3/8
Mix 70ml of vinegar and 50ml of soju in cold soy sauce water to make pickled perilla leaves. Hold on! The reason for adding soju is to remove the smell and prevent it from deteriorating.
STEP 4/8
I prepared perilla leaves by shaking off the water and cutting an onion.
I can cut red pepper or garlic and put it in, right? I only put in onions.
STEP 5/8
In an airtight container, place 2 perilla leaves on top of each other and put onions in between.
You can repeatedly turn it on and stack it up.
STEP 6/8
Pour the pickles on top. It's easy, right? It's really nothing~^^
STEP 7/8
I made pickled perilla leaves after dinner. I put only the lid on the table, left it at room temperature, and put it in the refrigerator in the morning. I started eating after two days. I'm eating meat with a wrap.
STEP 8/8
I left it at room temperature for a day, but I could see that it was pickled. I usually eat perilla leaves steamed with seasoning, but it's good for meat because it's pickled perilla leaves.
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