2.5L of water, 1 pack of samgyetang herbal ingredients, 3 pieces of cinnamon, 2 tons of ginger, 9 whole garlic, 3 bay leaves, 10 whole peppers, 1 onion, 1 apple, 3 tablespoons of red pepper, 5 dried red pepper, 3 kelp, 1/2 cup of natural seasoning, 3 green onion roots, 3 cups of rice wine, 3 cups of rice wine, 1 cup of rice wine, 3 cups of rice wine
It's seasoned soy sauce. I made a lot of soy sauce for marinated crab, so I'm going to make soy sauce sesame leaves with this.

Wash the perilla leaves clean, drain them, put them in a container, and pour soy sauce. And press the heavy stone. If you eat it after about a week in the refrigerator, you can enjoy the most delicious pickled perilla leaf soy sauce. But if you don't have this kind of soy sauce, add soy sauce, water, honey, whole pepper, cinnamon, and rice wine and boil them. If you want spicy soy sauce, add dried peppers or red pepper seeds and bring to a boil. Then add kelp and anchovies and boil them again. If you pour it into the perilla leaf after it cools down, you can make a simple pickled perilla leaf soy sauce.

It's pickled perilla leaf soy sauce that I took out after 15 days. If you like the taste of soy sauce, it's just rice thief. It's delicious if you put perilla leaves on rice with water. It's great to put pickled perilla leaf soy sauce on top of freshly cut rice.

Pickled perilla leaf soy sauce, which becomes darker over time. It's delicious even though it looks like 15 days later. It's a super simple pickled perilla leaf soy sauce.