Korean Blanched and Sautéed Perilla Leaves (3 Side Servings)

Separate and thoroughly rinse about 40 perilla leaves, remove tough stems and cut leaves into 2–3 pieces. Thinly slice onion.

Bring 960 mL water to a boil with 1/2 tsp salt. Blanch the leaves about 20 seconds, cool immediately in cold water and squeeze out water.

Heat 2 tsp oil in a skillet. Add blanched leaves, onion, garlic, soup soy sauce and optional chili. Sauté over medium heat about five minutes until onion turns translucent.

Turn off the heat and fold in 2 tsp sesame oil and sesame seeds. Taste before adding a little finishing salt if necessary; serve warm or chilled.