Steamed sesame leaves that aren't spicy
I hate the dryness of the laundry from the dryer. Therefore, I always hang the laundry at an angle on the drying rack and fold the laundry while enjoying the stiffness. When you roll up dry laundry on the drying rack, it's good to be absent-minded and fall into this and that thoughts. While folding the laundry today, I suddenly think that I am a really boring and dry person. I bought five more T-shirts in the same color, in the same shape, and four more in different colors. I bought six identical pairs of shorts that are exceptionally comfortable to wear at home, and I have seven pairs of identical shapes with only different colors. When I go to the mall, choose clothes, and ask my daughter what she thinks, the answer comes back that there are at least three clothes in my mother's closet. It's not that I don't, but my dress room hanger has a lot of identical cardigans, blouses, and pants. And I make my favorite side dishes in a row. Summer is not fully ripe yet, so when perilla leaves are soft, they are small as a habit and make steamed perilla leaves by picking them from children's leaves. Sometimes it's a little less spicy for my mom, and sometimes it's hot for my daughter. Although it may not be fun, I think it is very good to wear similar clothes, side dishes that I always like, and the comfort that life is my life.
5 serving
Within 30 minutes
Lime앤Thyme라앤타
Ingredients
  • Sesame leaf
    100piece
  • Carrot
    little
  • onion
    little
  • leek
    1ea
  • chili
    1~2ea
  • Soy sauce
    5TS
  • fish sauce
    2TS
  • Red pepper powder
    2TS
  • plum extract
    1TS
  • Sugar
    1.5TS
  • Starch syrup
    2TS
  • crushed garlic
    1TS
  • Water
    3~4TS
Video
Cooking Steps
STEP 1/6
Wash the perilla leaves and shake off the water
STEP 2/6
Sliced onions and carrots thinly
STEP 3/6
Make the sauce with the amount of ingredients and mix them together.
STEP 4/6
Spread the sauce on every 2-3 sheets of perilla leaves and stack them on the pot.
STEP 5/6
Cover and steam over medium low heat for 7-8 minutes. Be careful not to burn at this time.
STEP 6/6
Open the lid in the middle and sprinkle the soup from the bottom over the perilla leaves.
Put steamed perilla leaves in an airtight container, cool them down, and store them in the refrigerator. I made it not spicy. If you like spicy, add chili peppers, cheongyang peppers, and more chili powder. It's cooked directly on fire, so you can cook it on medium low heat or steam it in medium hot water.
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