STEP 1/12
Slice the onion thinly.
STEP 2/12
Dip shredded onions in cold water for 10 minutes to remove the Arin flavor.
STEP 3/12
Cut chicken legs into bite-size pieces.
STEP 4/12
Make sure that the skin is attached to the meat.
STEP 5/12
Parboil perilla leaves in hot water for 1 minute.
STEP 6/12
Prepare well-boiled perilla leaves by washing them in cold water and squeezing them.
STEP 7/12
Mix all the ingredients for the sauce.
STEP 8/12
Grill well-prepared chicken legs until golden brown.
You don't need to put cooking oil.
STEP 9/12
When the pink color disappears back and forth and starts to turn golden, pour the sauce and cook it until it boils down.
STEP 10/12
As time goes by, this visual comes out. The point here is what kind of rice you want.
If you want a soupless bowl like grilled rice, boil down the sauce closely, and if you want something soft and moist, turn off the heat with a little sauce left.
STEP 11/12
Place shredded onions on top of the rice.
STEP 12/12
Then, put the well-cooked chicken leg meat and shredded perilla leaves and sprinkle sesame seeds!
If you want a soupless bowl like grilled rice, boil down the sauce closely, and if you want something soft and moist, turn off the heat with a little sauce left.