Wash perilla leaves clean and drain.

Chop up the green onions.

Chop the onions, too.

I'll make the sauce.
Half a spoonful of minced garlic rice

2 spoons of thick soy sauce rice

1 rice spoon of plum extract

1 spoonful of red pepper powder and rice

Perilla oil or sesame oil. 1 spoon of rice

Add water as much as dark soy sauce. Mix it well.

Wash it clean and drain the perilla leaves
Put two perilla leaves in a cooking pot and put on the sauce

If it's a large amount, put two perilla leaves on a large pot like a hot pot and leave the middle empty to make the sauce go in.
But the amount was small, so I couldn't empty the middle because I put it in a small pot.
Sprinkle the sauce and onion in between.

Lastly, add a little water to the bowl you made with the sauce, rinse it, and pour it.

I just need to boil it down now.
It's boiling well.

Please flip it over in the middle. If you leave the middle empty, you don't have to flip it.

It's all boiled down now.
Braised perilla leaves are done

When done, turn off the heat and let it cool. Cool and place in a bowl. Braised perilla leaves taste better when it's cold.

You don't need any other side dishes as long as you have steamed perilla leaves and rice.^^
Rice thief braised perilla leaves