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Perilla Leaf Pancakes (Kkaennip Jeon)

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Perilla Leaf Pancakes (Kkaennip Jeon)

Husband’s Birthday Feast: A Celebration with the Whole Family

Today is my husband’s birthday! We celebrated his special day with a lavish homemade feast, surrounded by our beloved family. Last weekend, we gathered with his siblings at a beautiful pension in Sancheong to honor his recent election win as a provincial councilor and to celebrate his birthday. Here’s a look at the delicious spread we prepared!

Recipe Info

  • Category : Main dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Stir-fry
  • Servings : More than 6 servings
  • Cooking Time : More than 2 hours
  • Difficulty : Beginner

Crab Stick Pancakes
  • 6 imitation crab sticks
  • 2 eggs
  • 2 Tbsp flour
  • Pinch of salt
  • Vegetable oil for frying

Perilla Leaf Pancakes
  • Store-bought perilla leaf pancakes (prepared) – appropriate amount
  • Vegetable oil for frying

Zucchini Pancakes
  • 1 zucchini
  • 2 Tbsp flour
  • 2 eggs
  • Pinch of salt
  • Vegetable oil for frying

Seasoned Dried Squid Strips
  • 100g dried squid strips
  • 2 Tbsp gochujang (Korean chili paste)
  • 2 Tbsp rice wine (mirin)
  • 2 Tbsp water
  • 2 Tbsp honey
  • Minced garlic, to taste
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste

Stir-fried Anchovies with Cheongyang Peppers
  • 100g anchovies
  • 10 Cheongyang peppers (or similar small, spicy peppers)
  • 3 Tbsp honey
  • Pinch of salt
  • Vegetable oil for stir-frying
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste

Stir-fried Bellflower Root
  • 100g prepared bellflower root
  • 2 Tbsp anchovy sauce (myeolchi aekjeot)
  • 3 Tbsp anchovy broth
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste
  • Minced garlic, to taste

Stir-fried Fern Brake
  • 100g boiled fern brake
  • 2 Tbsp anchovy sauce (myeolchi aekjeot)
  • 3 Tbsp anchovy broth
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste
  • Minced garlic, to taste

Stir-fried Chwinamul (Aster Scaber)
  • 100g boiled chwinamul
  • 2 Tbsp anchovy sauce (myeolchi aekjeot)
  • 3 Tbsp anchovy broth
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste
  • Minced garlic, to taste

Japchae (Glass Noodle Stir-fry)
  • 200g dried glass noodles
  • 100g pork (for stir-fry)
  • 1 onion
  • 3 shiitake mushrooms
  • 3 Korean green chili peppers (Oigochu)
  • A handful of chives
  • 1 cup soy sauce
  • Minced garlic, to taste
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste
  • Vegetable oil for stir-frying
  • Salt, to taste

Seasoned Bean Sprouts & Spinach
  • 1 bag bean sprouts
  • 1 bunch spinach
  • 4 Tbsp anchovy sauce (myeolchi aekjeot)
  • Toasted sesame seeds, to taste
  • Sesame oil, to taste

Grilled Fish
  • 5 fish
  • Vegetable oil for grilling

Beef and Seaweed Soup
  • 2 cups dried seaweed (miyeok)
  • 300g beef (for soup)
  • 3 shiitake mushrooms
  • 1 L water
  • 5 Tbsp soup soy sauce (guk-ganjang)
  • Sesame oil, to taste
  • Salted shrimp (saeujeot) or salt, to taste

Cooking Instructions

Step 1

1. Making Crab Stick Pancakes: Cut the imitation crab sticks in half. Use toothpicks to gently bend and shape each half into a heart shape, securing them with the toothpick. In a bowl, whisk the eggs with a pinch of salt. Lightly coat each shaped crab stick with flour, then dip them into the beaten egg mixture. Heat a frying pan over medium heat with a generous amount of vegetable oil. Carefully place the egg-coated crab sticks into the hot oil and fry until golden brown and cooked through on both sides. These delightful pancakes are sure to be a hit, especially with children!

Step 2

2. Frying Perilla Leaf Pancakes: If you’re using store-bought, pre-made perilla leaf pancakes, simply heat a frying pan with some vegetable oil over medium heat. Fry the pancakes on both sides until they are golden brown and crispy. The unique aromatic flavor of perilla leaves combined with the satisfying crunch makes these pancakes a wonderful addition to any meal.

Step 3

3. Making Zucchini Pancakes: Wash the zucchini thoroughly and slice it into approximately 0.5cm thick pieces (you can cut them into half-moons or rounds). Sprinkle the sliced zucchini with a little salt and let it sit for about 10 minutes to draw out excess moisture. Gently pat the slices dry with a paper towel. Dust them lightly with flour, then dip them generously in the beaten egg mixture. Heat a frying pan over medium-low heat with vegetable oil. Fry the zucchini slices until they are golden brown and tender on both sides, creating wonderfully soft and delicious zucchini pancakes.

Step 4

4. Preparing Seasoned Dried Squid Strips: Lightly rinse the dried squid strips under running water to soften them slightly. Squeeze out as much water as possible with your hands. In a small pot, combine the gochujang, rice wine (mirin), water, and honey. Bring this mixture to a simmer over low heat and cook until it thickens into a smooth sauce. Once the sauce is ready, add the prepared squid strips and gently toss to coat. Finally, stir in the toasted sesame seeds and sesame oil for a nutty aroma and rich flavor. This results in a delicious and savory seasoned dried squid dish.

Step 5

5. Stir-frying Anchovies with Cheongyang Peppers: Trim the stems off the Cheongyang peppers and slice them into bite-sized pieces (about 2-3cm). In a pan, heat some vegetable oil and stir-fry the sliced peppers briefly to maintain their crispness. You can add a pinch of salt here if you like. In a separate pan, toast the anchovies over low heat to remove any fishy smell. Then, add vegetable oil and stir-fry the anchovies until lightly golden. Add the stir-fried peppers back into the pan with the anchovies and continue to cook. Finish by drizzling in honey, adding toasted sesame seeds, and sesame oil for a glossy finish and delightful flavor.

Step 6

6. Stir-frying Bellflower Root: Take the boiled and prepared bellflower root. Rinse it thoroughly under cold water multiple times to remove any bitterness, then squeeze out excess moisture. In a bowl, season the bellflower root with anchovy sauce and gently massage it in. Heat a frying pan with vegetable oil and sauté the seasoned bellflower root. Add anchovy broth and minced garlic, and continue to stir-fry until the bellflower root is tender. Just before serving, toss in toasted sesame seeds and a drizzle of sesame oil for a fragrant and nutty finish.

Step 7

7. Stir-frying Fern Brake: Take the boiled fern brake and cut it into bite-sized pieces (about 3-4cm). Place the cut fern brake in a bowl and season it with anchovy sauce, gently massaging it to coat. Heat a frying pan with vegetable oil and sauté the seasoned fern brake. Add anchovy broth and minced garlic, and continue to stir-fry until the fern brake is tender. Finish by adding toasted sesame seeds and a drizzle of sesame oil for a rich, savory flavor.

Step 8

8. Stir-frying Chwinamul: Take the boiled chwinamul, squeeze out excess water, and cut it into bite-sized pieces (about 3-4cm). Place the cut chwinamul in a bowl and season it with anchovy sauce, gently massaging it to coat. Heat a frying pan with vegetable oil and sauté the seasoned chwinamul. Add anchovy broth and minced garlic, and continue to stir-fry until the chwinamul is tender. Finish by adding toasted sesame seeds and a drizzle of sesame oil for a fragrant and herbaceous flavor.

Step 9

9. Making Japchae: Soak the dried glass noodles in boiling water until tender, then rinse under cold water and drain well. Toss the drained noodles with a little soy sauce and vegetable oil to prevent sticking. Marinate the pork strips with 2 Tbsp soy sauce, black pepper, and sesame oil. Slice the onion, shiitake mushrooms, and Korean green chili peppers into strips. Cut the chives into 4-5cm lengths. Heat vegetable oil in a pan and stir-fry the marinated pork and shiitake mushrooms until cooked. In another pan, stir-fry the sliced onions and green chili peppers until softened. In a large bowl, combine the cooked noodles and all the stir-fried ingredients. Season with soy sauce to taste, adjusting with salt if needed. Finally, add the chives, toasted sesame seeds, and sesame oil, and toss gently to mix everything together. Your delicious Japchae is ready!

Step 10

10. Seasoning Bean Sprouts and Spinach: Boil the bean sprouts until they are crisp-tender, then rinse them under cold water and drain well. Briefly blanch the spinach in boiling water, rinse under cold water, and squeeze out excess moisture. Place both the bean sprouts and spinach in a bowl. Add 2 Tbsp anchovy sauce, toasted sesame seeds, and sesame oil. Gently mix and massage the ingredients together until well combined. This creates fresh and flavorful seasoned bean sprout and spinach dishes.

Step 11

11. Grilling Fish: Clean and prepare the fish. Rinse them under water and pat them dry thoroughly with paper towels. Heat a frying pan over medium-high heat with a suitable amount of vegetable oil. Place the fish in the hot pan and grill them, flipping occasionally, until they are golden brown and crispy on the outside and cooked through on the inside. Perfectly grilled fish is a simple yet delicious centerpiece.

Step 12

12. Making Beef and Seaweed Soup: Soak the dried seaweed until fully rehydrated, then rinse it thoroughly and cut it into bite-sized pieces. In a pot, heat a little sesame oil and sauté the beef and shiitake mushrooms until the beef is browned. Add the soaked seaweed and stir-fry together for a minute or two. Pour in 1L of water and bring the soup to a boil. Skim off any foam that rises to the surface. Season the soup with soup soy sauce (guk-ganjang). If needed, add salted shrimp (saeujeot) or salt to achieve the perfect flavor. (Tip: Adding boiling water can help make the beef more tender!)



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