Aromatic Perilla Leaf Jeon (Jangtteok): A Special Recipe with an Exotic Twist
Making Delicious Jangtteok Using Perilla Leaves (Shiso), Korea’s Unique Vegetable
Perilla leaves have been cultivated as a valuable ingredient in Asian regions like India, Korea, and China since ancient times. However, enjoying their unique flavor and texture is a special culinary tradition originating from Korea. In places where perilla leaves are hard to find, like Bali, you can substitute them with shiso, which has a similar aroma, to capture the essence of the dish. This recipe highlights the charm of perilla leaves while adding the exotic scent of shiso, creating a jangtteok that can be easily enjoyed at home, even on special occasions. Check the video from 03:14 onwards for detailed steps!
Jangtteok Ingredients
- 15 fresh perilla leaves
- 1 red chili pepper (for color)
- 100g all-purpose flour (or tempura flour)
- 100ml cold water
- 1 Tbsp gochujang (Korean chili paste) (key to the sweet and spicy flavor)
- 1/2 Tbsp doenjang (Korean soybean paste) (adds savory depth)
- 3 Tbsp cooking oil (for pan-frying until golden brown)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly under running water and pat them dry. Then, thinly slice them into bite-sized pieces, about 1-2 cm wide. Avoid chopping them too finely to preserve their aromatic fragrance.
Step 2
Remove the stem from the red chili pepper, wash it, cut it in half lengthwise, remove the seeds, and then thinly slice it. This will add color and a subtle hint of spice to your jangtteok.
Step 3
In a large bowl, combine 100g of flour (or tempura flour) and 100ml of cold water. Add 1 tablespoon of gochujang and 1/2 tablespoon of doenjang. These Korean pastes will form the delicious base for your jangtteok.
Step 4
Using a whisk or chopsticks, mix the flour, water, gochujang, and doenjang in the bowl until smooth, ensuring there are no lumps. The batter should be pourable but not too thin, with a consistency that flows gently. Add the sliced perilla leaves and red chili peppers to the batter and mix well until all the ingredients are evenly incorporated. Ensure the aromatic essence of the perilla leaves is well distributed throughout the batter.
Step 5
Heat about 3 tablespoons of cooking oil in a frying pan over medium-low heat. Ladle portions of the batter into the pan, forming round, flat pancakes. Once the bottom side is golden brown and cooked through, carefully flip them over and cook the other side until equally golden brown. Crispy edges indicate a perfectly cooked jangtteok. Enjoy them warm for the best flavor!
