Steps

1. Trim the ends of the onion and slice it as thinly as possible. Slice thinly to ensure it mixes well with the tomatoes.
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2. Soak the thinly sliced onion in water to remove its pungency.
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3. Remove the core from the tomatoes and cut them in half.
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4. Grate 1 tomato (or half of one) that has been cut in half. Grate the tomato to create a dressing base that can be used for other dishes.
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5. Cut the remaining tomatoes into bite-sized pieces.
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6. In a bowl, add the grated tomato, 1/2 - 1 tbsp sugar, 1 tbsp vinegar, and 1 tbsp soy sauce. Mix until the sugar dissolves.
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7. Add 2 tbsp olive oil to the mixed marinade and whisk well to create the marinade dressing.
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8. Squeeze the water out of the soaked onion thoroughly. Squeeze out the water firmly so the marinade blends well.
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9. Add the squeezed onion and the bite-sized tomato pieces to the bowl with the marinade and mix well.
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10. Cover with plastic wrap and chill in the refrigerator. Chill thoroughly for an even better taste. It's best after chilling overnight.
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11. Chop the perilla leaves.
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12. Add the chopped 3-4 perilla leaves to the chilled marinade salad and mix gently.
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13. Transfer to a serving dish and sprinkle with coarsely ground black pepper to taste. The marinade itself makes a delicious dressing you can drink! This recipe is also versatile and can be used as a sauce for somen noodles, cold pasta, or chicken steak!
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