First, wash the perilla leaves, which are the main ingredients.
And I cut a little bit off the stem of the perilla leaf.
And chop the onion and green onion into small pieces.

I'm going to make a sauce for perilla leaf kimchi.
2 spoons of soy sauce, 0.5 spoons of minced garlic, 0.5 spoons of anchovy sauce, 3 spoons of water, a little bit of sesame oil (I put in about one or two drops). Add 2 spoons of red pepper powder, 1 spoon of sugar, sesame and onions, as you like.

Mix the sauce well and dip it with your little finger to taste it, and it was so delicious. If you don't have enough liver, please add more liver.
If the seasoning suits your taste, put the sauce evenly on top of the perilla leaves one by one. I didn't have a lot of perilla leaves, so I applied them one by one.
Then I'm done making perilla leaf kimchi!!

I'm going to make braised perilla leaves now. I will make it simple by minimizing only the ingredients I have at home.
Add 2.5 spoons of soy sauce, 1 spoon of minced garlic, 1 spoon of cooking oil, and 3 drops of sesame oil, and add chopped onions, cheongyang peppers, and sesame seeds to your liking. And mix it well.
I tend to eat a bit bored, so when I do this, it fits my taste.

First, put perilla leaves on the pot you prepared. I prepared a nickel-silver pot with a shallow depth because the amount of perilla leaves to make is small.
For braised perilla leaves, put several layers of seasoning on top of it without adding seasoning. I overlapped with 4 pieces and put the sauce on top of it.

I ran out of anchovies at home. Unfortunately, I used the jiri anchovies that I had at home for cooking. On top of the perilla leaf, which was put in a bunch and seasoned, I put a proper amount of the jiri anchovies little by little.
Then, close the lid and boil it. (You have to cook it on low heat.) When it makes a little boiling sound (?) later, I opened the lid and added a little more sauce to coat it with the sauce evenly.

Ta-da! We divided up the perilla leaves we bought at the mart and made perilla leaf kimchi and braised perilla leaves.
I made a small amount of perilla leaves because it's not much, but it's nice to be able to eat various things like this.

It's braised perilla leaves. It wasn't salty and the seasoning was just right, so it was great to put it on top of rice.
It's very soft because it's braised. It's a good side dish to digest.

It's perilla leaf kimchi. It's the taste that everyone knows!
It was spicy and salty, and thanks to the onions, it was crunchy, and I could feel the scent of perilla leaves. It was a small amount, so I bought perilla leaves the next day and made perilla leaf kimchi.. (laughs)..