Add 1 tbsp salt to boiling water and blanch 10 perilla leaves at a time for 20–30 seconds.

Prepare the seasoning by adding 3 tbsp soybean paste to a bowl.

Add 1 handful of chopped green onion and 1 tbsp minced garlic to the bowl.

Add 1.5 tbsp sugar and 1 tbsp ground sesame seeds to the mixture.

Add 1/2 chopped chili, 1 tbsp sesame oil, and 2 tbsp apple juice to the bowl.

Mix the seasoning well until fully combined.

Lay two blanched perilla leaves flat and spread the soybean paste mixture evenly.

Repeat the process, layering two leaves at a time with the seasoning.

Add sliced chili every 10 leaves for extra flavor.