Steaming vegetables with seasonings is a popular method in cooking banchan (side dish) in Korean households. It's surprisingly easy to do and pairs well with any grilled protein you may have on your table. Perilla leaf was used for this, but feel free to use other vegetables. But I do recommend finding a vegetable that does not have too much water, as the cooking process will cause the vegetable to release most of its water, diluting the sauce. Leftover seasoning diluted slightly with your favorite vinegar, or as-is, also makes a great dipping sauce for pan fried dumplings or mixed in to rice bibimbap style!

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