Fragrant Perilla Leaf Rolls (Kkaennip Mari Jeon): A Special Homemade Delicacy
Delicious Korean Pancake Dish Using Perilla Leaves (or Shiso)
Although perilla leaves (kkaennip) have been cultivated throughout Asia for centuries, Korea is unique in its enjoyment of them as a distinctive aromatic herb. In regions where Korean perilla leaves are hard to find, like Bali, shiso, with its similar aroma, can be used as a flavorful substitute. This recipe introduces ‘Kkaennip Mari Jeon’ (Perilla Leaf Rolls), allowing you to savor the fresh, fragrant scent of perilla leaves combined with the savory taste of minced pork. The unique flavor of perilla leaves and the tender pork filling create a delightful dish that’s perfect as a side for rice or a special appetizer with makgeolli (Korean rice wine) or beer. This post is copyright protected. Unauthorized theft and reproduction of images and phrases is prohibited without prior consent from the author. You may be liable for unauthorized use.
Main Ingredients
- 15 fresh perilla leaves
- 150g ground pork
- 1 pinch of salt
- 1 pinch of black pepper
- 1/4 onion (small)
- 1 Tbsp minced garlic
- 50g all-purpose flour (approx. 1/3 cup)
- 1 Tbsp oyster sauce
- 2 eggs
- 4 Tbsp cooking oil (for frying)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly and pat them dry. You can trim the tough stem ends or leave them as is.
Step 2
In a bowl, place the ground pork. Add a pinch of salt and a pinch of black pepper and mix well with your hands. This step seasons the pork and enhances its savory flavor.
Step 3
Finely mince the onion. Adding finely minced onion will make the texture of the pork filling even more tender and rich.
Step 4
To the seasoned ground pork, add the minced garlic, minced onion, flour, and oyster sauce. Knead the mixture thoroughly until all ingredients are evenly combined. The flour helps bind the filling, and the oyster sauce adds umami.
Step 5
In a separate bowl, whisk the 2 eggs until smooth. This egg mixture will be used to coat the perilla leaf rolls before frying.
Step 6
Place a portion of the prepared pork filling onto one perilla leaf. Fold in the sides of the perilla leaf slightly, then roll it up tightly from the stem end. Ensure the ends of the leaf overlap to prevent the filling from escaping.
Step 7
Once rolled, generously coat each perilla leaf roll with the beaten egg mixture. The egg coating acts as a batter, helping the rolls turn golden and crispy when fried.
Step 8
Heat 4 tablespoons of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated perilla leaf rolls into the hot oil. Fry them, turning occasionally, until they are golden brown and crispy on all sides. Cooking over medium-low heat ensures the filling is cooked through without burning the outside. Once golden and crisp, they are ready to serve.
