Fragrant Perilla Leaf Pancakes (Kkaennipjeon)
Easy & Flavorful Perilla Leaf Pancakes: Prepare the Filling and Make Any Jeon Instantly!
Hello everyone! Today, we’re making delicious Perilla Leaf Pancakes, packed with the aromatic essence of fresh perilla leaves. Once you have the flavorful filling ready, you can easily whip up not just these pancakes, but also other types of Korean savory pancakes like Donggeurangttaeng (meatballs), Stuffed Pepper Pancakes, or Shiitake Mushroom Pancakes! They make a satisfying meal or a thoughtful addition to any festive spread. Let’s get cooking!
Main Ingredients- 1 cup minced pork (approx. 173g)
- 20 perilla leaves
- 1/2 block firm tofu
- 1/2 stalk green onion
- 1 Korean green chili pepper
- 1 red chili pepper
- 1/2 onion
- 5 slices carrot (finely diced)
- 2 Tbsp all-purpose flour (for dusting)
- 2 eggs (for egg wash)
Seasonings & Others- 1 Tbsp minced garlic
- 1/3 Tbsp salt (to taste)
- 1 Tbsp sesame oil or perilla oil
- Pinch of black pepper
- Pinch of sesame seeds
- Vegetable oil (for pan-frying)
- 1 Tbsp minced garlic
- 1/3 Tbsp salt (to taste)
- 1 Tbsp sesame oil or perilla oil
- Pinch of black pepper
- Pinch of sesame seeds
- Vegetable oil (for pan-frying)
Cooking Instructions
Step 1
First, let’s prepare the delicious filling that will make our perilla leaf pancakes so flavorful. Finely chop the minced pork, tofu, onion, green onion, carrot, and chili peppers. Feel free to add other vegetables you like or substitute pork with beef for a different flavor profile. Adjust the quantities according to your preference.
Step 2
Crack 2 eggs into a bowl. Whisk them thoroughly to remove the chalaza (the white stringy bits) and add two pinches of salt. Stir well to create the egg wash. On a wide plate, spread out about 2 tablespoons of all-purpose flour for dusting the perilla leaves.
Step 3
Gently press the minced pork with paper towels to remove any excess blood. Squeeze the tofu firmly in a clean kitchen towel or cheesecloth to drain out as much water as possible. This step is crucial for a non-soggy filling.
Step 4
Finely mince the onion, then place it in a kitchen towel and squeeze out the excess moisture. This helps to retain the onion’s sweetness while preventing the filling from becoming watery.
Step 5
Finely chop the green onion, carrots, and chili peppers. Similar to the other vegetables, place these in a kitchen towel and squeeze out the water. Ensuring all ingredients are as dry as possible will lead to a much better-tasting pancake.
Step 6
Combine the drained minced pork, squeezed tofu, and all the finely chopped vegetables in a bowl. Add all the prepared seasoning ingredients: minced garlic, salt, sesame oil (or perilla oil), black pepper, and sesame seeds.
Step 7
Gently mix and knead the ingredients with your hands until well combined and the seasonings are evenly distributed. Kneading helps to create a cohesive and flavorful filling. This versatile filling can also be used for other Korean savory dishes like Donggeurangttaeng, stuffed peppers, or stuffed mushrooms, making it a very useful base recipe!
Step 8
Take the prepared perilla leaves and lightly dust both sides with flour. Gently tap off any excess flour. Place about 1 tablespoon of the prepared filling onto one half of each perilla leaf.
Step 9
Fold the other half of the perilla leaf over the filling, gently pressing down to seal the edges and create a neat half-moon shape. It’s important that the perilla leaves are dry before flouring; otherwise, the flour might clump, and the pancake can become too thick and affect the texture.
Step 10
Once all the perilla leaves are filled and shaped, dip each one into the prepared egg wash, ensuring it’s evenly coated. Heat a frying pan with a generous amount of cooking oil over medium heat. Carefully place the coated perilla leaf pancakes into the hot oil. Fry on both sides until golden brown and crispy. Cooking over medium heat allows the inside to cook through thoroughly without burning the outside, resulting in a perfectly delicious perilla leaf pancake. Enjoy your homemade treat!
