Dice the onion into small cubes, and finely chop the green onion and green chilies. Mix them with perilla oil and minced garlic.

Add red chili powder, soy sauce, and anchovy stock to the mixture and stir well. If you don't have stock, water can be used as a substitute.

Place dried anchovies at the bottom of a suitable pot.

Layer cleaned perilla leaves in stacks of five on top of the anchovies.

Spread the prepared seasoning mixture evenly over the perilla leaves.

Repeat layering perilla leaves and seasoning until the pot is filled. Pour the remaining seasoning over the top layer.

Cover the pot and steam on high heat until steam starts to rise, then reduce to low heat and simmer slowly.

Occasionally open the lid and spoon the broth over the top layers to keep them moist.

Steam until the perilla leaves reduce in volume by half and become tender.