Wash the perilla leaves thoroughly and prepare them. Slice the onion into thin strips.

In a bowl, mix the soy sauce, chili powder, plum extract, oligosaccharide, minced garlic, and water to make the marinade. Add the sliced onions and mix well.

In a container, layer 2 perilla leaves and drizzle 1-2 spoonfuls of the marinade. Repeat the process, layering 2 leaves at a time and adding marinade until all leaves are used.