Fragrant Pork and Perilla Leaf Pancakes (Kkaennipjeon)
How to Make Delicious Pork and Perilla Leaf Pancakes (Kkaennipjeon)
My daughter asked for these, and she absolutely loved them!
Main Ingredients- 150g ground pork
- 1/2 block firm tofu (approx. 150g), pressed
- 2 Korean green chili peppers (cheongyang chili)
- 1/2 stalk green onion
- 1/3 carrot
- 20 fresh perilla leaves (kkaennip)
Seasoning & Other Ingredients- 1/2 tsp salt (mat-so-geum)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pancake mix (buchim garu), as needed
- Egg wash, as needed
- Cooking oil, as needed
- 1/2 tsp salt (mat-so-geum)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pancake mix (buchim garu), as needed
- Egg wash, as needed
- Cooking oil, as needed
Cooking Instructions
Step 1
Trim the stems from the perilla leaves. Gently wash both sides of each leaf, ensuring no dirt remains. Be careful not to bruise the delicate leaves, as this can diminish their fragrance.
Step 2
After washing, shake off excess water from the perilla leaves. You can also gently pat them dry with a paper towel. Removing excess moisture will help prevent oil splattering during cooking and ensure the filling adheres better.
Step 3
Mash the firm tofu using a fork or your hands. Then, place the mashed tofu in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Removing moisture from the tofu is crucial for a well-textured filling.
Step 4
To the squeezed tofu, add 1/2 tsp salt (mat-so-geum) and a pinch of black pepper. Gently mix them together. This initial seasoning seasons the tofu and balances the overall flavor.
Step 5
Finely chop the Korean green chilies (removing seeds if you prefer less heat), green onion, and carrot. Mincing them finely ensures they integrate well into the filling and add both color and flavor.
Step 6
In a large bowl, combine the seasoned tofu, ground pork, chopped green chilies, green onion, and carrot. Add 1 Tbsp of sesame oil and 1 Tbsp of minced garlic for aroma and depth of flavor.
Step 7
Using your hands, gently mix and knead the ingredients until they form a cohesive filling. Avoid overmixing, which can make the filling mushy. You want it well combined but still with some texture.
Step 8
Lightly coat one side of each perilla leaf with pancake mix (buchim garu). This acts as a binder, helping the filling stick to the leaf and preventing it from falling off during cooking.
Step 9
Having all the perilla leaves coated with pancake mix ready beforehand will make the assembly and cooking process much smoother. It’s a helpful preparation step!
Step 10
Place a portion of the pork filling (about 1-2 tablespoons) onto the coated side of a perilla leaf. Spread it evenly, covering most of the leaf’s surface.
Step 11
Brush a thin layer of egg wash onto the exposed edges of the perilla leaf where there is no filling. Then, take another prepared perilla leaf and place it on top of the filling, creating a folded sandwich.
Step 12
Once all the pancakes are assembled, dip each one into the egg wash, ensuring both sides are well coated. This creates a beautiful golden crust when fried.
Step 13
Hold the egg-washed pancake over the pan and tilt it slightly to let any excess egg wash drip off. This helps create a thinner, crispier coating.
Step 14
Heat a frying pan over medium-low heat and add enough cooking oil to coat the bottom. Carefully place the coated perilla leaf pancakes into the hot oil. Fry for a few minutes until golden brown on one side, then flip and cook the other side until golden and crispy. Adjust heat as needed to prevent burning.
Step 15
Remove the cooked kkaennipjeon from the pan and place them on a plate lined with paper towels to absorb any excess oil. This results in a less greasy and more pleasant texture.
Step 16
Your delicious pork and perilla leaf pancakes are ready! The aromatic perilla leaves paired with the savory pork filling make for a truly satisfying and flavorful dish. Best enjoyed fresh and warm.
