Trim the ends of the Brussels sprouts and cut them in half lengthwise. Rinse under running water, keeping any outer leaves that fall off.

In a small pan or pot, add 100ml of water and turn the heat to high.

Add the rinsed Brussels sprouts to the pan and sprinkle 1/4 tsp of salt evenly. Stir with chopsticks or a wooden spatula.

As the water starts to boil, the sprouts will release their own moisture. Stir occasionally to ensure even cooking.

Drizzle 1 tbsp of perilla oil evenly over the sprouts and mix well.

Once the sprouts look glossy, add 2 tsp of soy sauce and 2 tbsp of sugar. Stir continuously as the liquid reduces.

When the liquid has almost evaporated, sprinkle 2 tsp of perilla powder over the sprouts. Turn off the heat and mix well with the residual heat.