1tablespoonKorean red chili pepper flakesgochugaru (I used 2 tablespoons for the photo)
1scallionchopped (about 2 tablespoons)
Wash the leaves thoroughly (especially the back sides) under running water, one leaf at a time. Hold the stems together, and shake off the excess water.
Place them in a colander to further drain.
Mix all the seasoning ingredients well in a small bowl.
In a heat proof or microwave safe bowl, place 3 or 4 leaves at a time, and spread a teaspoon of the sauce all over the top leaf. Repeat the process with the remaining leaves. Rotate the location of the stem part of each batch to level the stack. Pour any remaining sauce around the leaves when all the leaves are used up.
To steam, boil about 1-inch high water in a large enough pot to loosely fit the bowl with the perilla, and then carefully place the bowl in the pot. Cover, and steam for 2 to 3 minutes. Adding a folded paper towel at the bottom will prevent the bowl from rattling in the boiling water. Another option is to wrap the bowl tightly with plastic wrap and microwave for 2 minutes.