Fragrant Perilla Leaf Pancakes (Kkaennip Jeon)
Healthy & Delicious Aromatic ‘Perilla Leaf Pancakes’
Made these delightful perilla leaf pancakes using leftover perilla leaves from wrapping meat! They’re a wonderful way to use up ingredients and create a flavorful dish. These jeon are packed with goodness and have a wonderful aroma.
Ingredients- 10 perilla leaves
- 1/2 can Spam
- 1/3 block firm tofu
- 1/4 onion
- 2 eggs
- Pancake mix (or tempura mix) as needed
Cooking Instructions
Step 1
First, let’s prepare the flavorful filling for our perilla leaf pancakes. Mash the firm tofu and finely chop the Spam and onion. In a bowl, combine the mashed tofu, chopped Spam, and finely diced onion. Crack in 2 eggs and mix everything thoroughly with a spatula or fork until well combined. Tip: You can add finely chopped carrots, zucchini, or bell peppers for extra texture and flavor!
Step 2
To enhance the aromatic quality of the perilla leaves, we’ll lightly coat them with pancake mix. After washing the perilla leaves and patting them dry, coat both sides evenly with pancake mix. Using tempura mix will result in an even crispier texture.
Step 3
Place a generous amount of the prepared filling onto one half of each coated perilla leaf. Be careful not to overfill, as it can make folding difficult, but ensure there’s enough filling for a satisfying bite. Fold the perilla leaf neatly into a triangular shape.
Step 4
Here’s how to fold the perilla leaves into a triangle: First, fold the top part of the perilla leaf, the stem end, exactly in half to create a center crease.
Step 5
Next, fold the left side of the perilla leaf upwards along the center crease.
Step 6
Finally, fold the right side of the perilla leaf in the same way along the center crease to complete the triangle shape. This ensures the filling stays securely inside and the jeon maintains its neat form.
Step 7
Now, dip the folded perilla leaf jeon into a whisked egg mixture, ensuring it’s coated evenly on all sides. This egg coating will help the jeon brown nicely.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated perilla leaf jeon into the hot oil. Pan-fry them, flipping occasionally, until both sides are golden brown and the filling is cooked through. Avoid using high heat, as this can burn the outside before the inside is cooked.
Step 9
Once golden brown and cooked, transfer the perilla leaf jeon to a plate. Slice them into bite-sized pieces if desired. Enjoy them warm immediately to savor the fragrant perilla leaves and the savory filling! They pair wonderfully with makgeolli (Korean rice wine) or a cold beer.
