Wash and dry 300 g perilla leaves thoroughly.
Finely mince 20 g chili pepper, 10 g ginger, 50 g onion, and 30 g garlic.
In a bowl, combine minced aromatics with 40 g gochugaru, 30 g anchovy fish sauce, 20 g soy sauce, 15 g sugar, and 10 g sesame oil.
Sesli anlatım, porsiyon ayarı ve daha fazlası
