How to make perilla leaf pickles

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  1. Sterilize the perilla leaves by soaking them in salt water, then rinse them with running water and control the water for later use

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  2.Making sauce during water control

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  3.Use fried chili noodles to make chili oil

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  4.Put minced garlic inside You can add more minced garlic.The characteristic of Korean pickles is to add more garlic

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  5.Add sugar and soy sauce Salt sesame seeds

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  6.You can add some MSG and stir it into a sauce

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  7. Spread some sauce on every three perilla leaves and stack them like this

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  8.Put out a plate and steam with cold water (you can also eat it just like that, but some people don’t want to eat raw garlic, so you can steam it a little and steam it until it softens.The cotyledons have changed color and there is no smell of raw garlic)

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  9.The perilla leaf pickles that go with the meal are ready.Make a few more at a time, steam them, let them cool, put them in a bag and freeze them before taking them out to eat