Crispy & Juicy Jjajo Recipe
Jjajo Recipe
Introducing a special and delicious Jjajo recipe made with rice paper and perilla leaves. The crispy exterior and moist interior make Jjajo a perfect snack or appetizer. This recipe provides detailed steps that are easy for anyone to follow at home.
Main Ingredients
- 100g Minced Pork (leg meat recommended)
- 4 sheets Rice Paper
- 4 Perilla Leaves (깻잎)
- 1/4 Onion
- 1 Korean Chili Pepper (청양고추)
- 1/4 block Firm Tofu
- Corn Kernels (to taste)
- Minced Garlic (to taste)
- Butter (to taste)
Seasoning
- Salt (to taste)
- Pepper (to taste)
- Minced Garlic (to taste)
- Salt (to taste)
- Pepper (to taste)
- Minced Garlic (to taste)
Cooking Instructions
Step 1
Prepare all the ingredients needed for making Jjajo. Using fresh ingredients will enhance the deliciousness of your Jjajo.
Step 2
For the minced pork, using leg meat provides a lean texture and good flavor. It has less fat, resulting in a cleaner taste.
Step 3
In a large bowl, combine the minced pork, finely chopped onion, and minced Korean chili pepper. Drain the firm tofu thoroughly, then mash it with a fork or your hands. Add the corn kernels and minced garlic. Mix in the seasoning ingredients (a pinch of salt, pepper, and minced garlic), and knead the mixture well until all ingredients are evenly incorporated. Proper seasoning of the filling is crucial for the overall flavor, so ensure it’s mixed thoroughly.
Step 4
Dip one sheet of rice paper in lukewarm water for about 10 seconds until it becomes pliable. Place one perilla leaf on the softened rice paper. Add a moderate amount of the prepared filling onto the perilla leaf. Fold in the sides of the rice paper to contain the filling, then roll it up tightly. You can roll it like making a kimbap.
Step 5
When rolling the rice paper, be careful not to soak it for too long, as it can easily tear. It’s okay if it’s not completely soft. After placing the filling, roll it carefully but firmly to prevent it from unraveling, ensuring it’s not too loose.
Step 6
Melt a suitable amount of butter in a heated pan. It’s best to maintain a medium-low heat to prevent the butter from burning. The rich flavor of butter will make your Jjajo even more delicious.
Step 7
Place the tightly rolled Jjajo into the pan and cook slowly over low heat until the filling is fully cooked. Flip occasionally and cook until the exterior is golden brown and crispy. Cooking patiently and allowing enough time for the inside to cook through is key.
Step 8
Once both sides are golden brown and crispy, transfer the Jjajo to a plate. It’s ready to serve! Enjoy the wonderfully crispy exterior and moist interior of the Jjajo while it’s warm. It’s a fantastic snack for kids or a great accompaniment to beer!
