Aromatic Perilla Leaf Pancakes (Kkaennipjeon): A Healthy Delicacy with Organic Garden Perilla
How to Make Delicious Perilla Leaf Pancakes at Home
I received a generous amount of fresh, organic perilla leaves harvested directly from my mother-in-law’s garden! While great for wraps, they were a bit too much for that alone, so I decided to make perilla kimchi and these delightful perilla leaf pancakes. The combination of savory pork filling and the fragrant perilla leaves is exquisite, making it a wonderful side dish that everyone, young and old, will love. The subtle aroma of perilla leaves is perfect for whetting your appetite!
Main Ingredients- 32 fresh perilla leaves
- 400g ground pork
- 1/2 onion
- 1/3 carrot
- 3 Korean chili peppers (Cheongyang)
- 1/2 block firm tofu
- 1 stalk green onion
- 3 eggs
- 1 cup pancake mix (buchim garu)
- Pinch of salt
- Vegetable oil, for cooking
Marinade for Pork- 2 Tbsp Cheongju (rice wine) or Mirin
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine) or Mirin
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash the fresh perilla leaves thoroughly under running water. Gently pat them dry with paper towels or let them drain completely in a colander. Ensuring the leaves are dry is crucial to prevent the pancakes from becoming soggy.
Step 2
To eliminate any gaminess from the ground pork, press it firmly with paper towels to absorb excess moisture and blood. Removing the blood thoroughly will result in a cleaner flavor for your filling.
Step 3
Place the drained ground pork in a medium-sized bowl. Add 2 tablespoons of Cheongju (or Mirin) and a pinch of black pepper. Mix well to marinate the pork. This step helps to remove any pork odor and enhance its flavor. Letting it marinate for about 10 minutes is recommended.
Step 4
Now, prepare the filling ingredients for the perilla pancakes. Finely mince the onion. Dice the carrot into small pieces. If you like spicy food, finely chop the Korean chili peppers whole; otherwise, remove the seeds before chopping. Finely chop the green onion, focusing on the white parts.
Step 5
Tofu adds a soft and creamy texture to the filling. Wrap the tofu in a cheesecloth or a clean kitchen towel and squeeze out as much water as possible. If the tofu is too wet, the filling might become mushy and cause the pancakes to fall apart during cooking.
Step 6
In a large bowl, combine the marinated ground pork, minced onion, carrot, chili peppers, green onion, and the squeezed tofu. Add a pinch of salt to season the filling. Be careful not to over-salt, as you’ll be serving these with dipping sauces.
Step 7
Mix all the ingredients in the bowl thoroughly by kneading them with your hands. Continue to knead until the mixture becomes sticky and well-combined, similar to making rice cakes. This ensures the filling holds its shape well when placed on the perilla leaves.
Step 8
This step describes one way to shape the pancake: Lightly dust one side of the dried perilla leaves with pancake mix. Place a portion of the meat filling onto the center of the leaf and shape it into a triangle. Fold the left and right sides of the perilla leaf towards the center, then fold the top part down to create a triangular packet. (Note: Step 8 provides an alternative shaping method and may be more intuitive for some.)
Step 9
An alternative method for shaping: Lightly dust both sides of a perilla leaf with pancake mix. Place the leaf on a flat surface with the rougher side facing up. Spread an appropriate amount of the meat mixture onto the leaf and fold it in half. You can then slightly fold the edges to form a more defined triangular shape.
Step 10
When placing the shaped perilla pancakes onto the pan, ensure the folded edge is facing downwards. This helps to secure the pancake and prevent it from unraveling while cooking.
Step 11
Dip the shaped perilla pancakes into beaten egg, ensuring they are evenly coated. Heat a generous amount of vegetable oil in a non-stick pan over medium-low heat. Carefully place the egg-coated pancakes into the hot oil, seam-side down first if using the folded method. Fry both sides until golden brown and crisp. Adjust the heat as needed to prevent burning.
Step 12
Once cooked, transfer the perilla leaf pancakes to a plate lined with paper towels. This will help absorb any excess oil, making them less greasy and more enjoyable.
Step 13
Serve these warm perilla leaf pancakes with a sweet and tangy dipping sauce or a soy-sauce-based sauce with wasabi. The subtle aroma of perilla leaves combined with the savory filling makes them a perfect side dish for rice, and they are also a wonderful accompaniment to Korean rice wine (makgeolli). Try making these at home for a special treat!
