STEP 1/5
Cut the top of the clean perilla leaf in half.
STEP 2/5
Grind 2 tablespoons of black sesame finely.
STEP 3/5
Put black sesame seeds in a cup of pancake mix and knead while pouring water.
STEP 4/5
Soak perilla leaves in batter water and coat them evenly. Adjust thinly and thickly according to preference. It's delicious because it smells more of perilla leaves even if you apply it thinly.
STEP 5/5
Grease the pan with grape seed oil and cook until golden brown when heated.
You can make it with seasoned soy sauce (3t of dark soy sauce, 1t of vinegar, 1t of oligosaccharide, ground sesame, chopped green onion, red pepper powder, etc.) or add half a teaspoon of salt to the buldak sauce or dough.
After cooking it, I cut it in half and folded it
Instead of seasoned soy sauce, I dip it in jjangajji soy sauce with ground sesame and red pepper powder and green onion.
It's comfortable and it's not salty and it's okay.
(Please refer to the video above)~)