I found Kkaesun at the Korean market.
First, wash your Kkaesun in cold water a few times.
Keep an eye out for grass which may be in the leaves.
As you wash and remove grass, break off any huge, thick stems from the perilla leaves. I did not save mine.
Next boil 1.6 L of water to a pot along with 3 spoons of coarse sea salt 천일염.
Blanch the Kkaesun for 30 seconds.
Add them to an ice bath, ideally, or rinse in cold water thoroughly to stop the cooking process.
Squeeze out the water from the blanched leaves.
They are ready to be used.
Now, you can add them to a pan with minced garlic, minced large green onion (대파), soup soy sauce (국간장), seasoning salt (맛소금), and a healthy amount of good-quality sesame oil. Cook them in the pan for 2 minutes and then serve. Finish them with sesame seeds, which I did not have.
