Savory Squid and Perilla Leaf Pancakes: A Healthy and Delicious Specialty
Crispy Squid and Perilla Leaf Jeon Recipe
Squid, historically noted in Donguibogam for ‘nourishing Qi and strengthening willpower,’ is an excellent tonic food. It’s packed with taurine, an amino acid crucial for fatigue recovery, boasting 16 times more than beef and 47 times more than milk. We pair this with perilla leaves, rich in minerals like potassium and calcium, and vitamins A and C. Perilla’s high vitamin C content is beneficial for those experiencing stress, smoking, or concerned about cholesterol levels. While often used for wraps, perilla can be enjoyed in various dishes like seasoned salads, pickles, and crispy fritters. Today, we’re making a delightful Squid and Perilla Leaf Jeon! This recipe uses tempura flour and ice-cold water to achieve an irresistibly crispy exterior and a tender, flavorful interior.
Ingredients- Fresh Perilla Leaves: 80g
- Fresh Round Zucchini: 100g
- Sweet Onion: 50g
- Crisp Carrot: 50g
- Spicy Cheongyang Pepper: 1
- Vibrant Red Bell Pepper: 1
- Fresh Squid: 1 whole
- Tempura Flour (for crispiness): 3 cups
- Ice-Cold Water (essential for batter): 2 and 1/2 cups
- Anchovy Sauce (for umami and seasoning): 2 Tbsp
- Cooking Oil (for frying): generously
Cooking Instructions
Step 1
We’re starting today’s dish with some wonderfully fresh perilla leaves, kindly shared by a neighbor who grows them in their weekend garden! The aroma of just-picked perilla is truly special.
Step 2
First, let’s prepare the perilla leaves to preserve their freshness. Fill a bowl with cold water and add 2 tablespoons of vinegar. Soak the perilla leaves for 10 minutes to thoroughly clean them. Afterward, rinse them under running water multiple times and gently pat them dry.
Step 3
Once cleaned, chop the perilla leaves into thick shreds. Cutting them too thinly might cause them to become mushy when cooked, so aim for a slightly coarser cut.
Step 4
Properly cleaning the squid is key. Remove the ink sac and internal organs, then rinse the squid thoroughly under running water. Finely mince the squid so it blends well into the batter. If the squid pieces are too large, they might separate from the batter or not stick properly when frying.
Step 5
Julienne the other vegetables thinly. For the round zucchini and carrot, a thin julienne will provide a pleasant texture. Slice the red bell pepper and Cheongyang pepper into thin rounds. Soaking these sliced peppers in cold water briefly can help remove some of the heat and prevent them from becoming too soft.
Step 6
Now, let’s make the delicious batter for our jeon. In a large bowl, combine 3 cups of tempura flour with 2 and 1/2 cups of ice-cold water (using standard paper cups for measurement). Using cold water is crucial for achieving a crispier batter. Tempura flour generally yields a crispier result compared to regular pancake mix.
Step 7
To enhance the flavor and add a savory depth, stir in 2 tablespoons of anchovy sauce. Anchovy sauce not only adds umami to broths but also imparts a rich taste to batters. Use a whisk to thoroughly blend the batter, ensuring there are no lumps.
Step 8
Add the julienned vegetables (zucchini, onion, carrot) and the minced squid to the smooth batter and mix well. Since perilla leaves are the most delicate, add them last and gently fold them in. This helps maintain their texture and prevents them from becoming overcooked or bruised.
Step 9
Finally, add the sliced red bell pepper and Cheongyang pepper to the mixture and give it a gentle stir. Don’t be shy with the perilla leaves – the more you add, the more fragrant your jeon will be. Adjust the quantity to your preference!
Step 10
It’s time to fry the jeon! Preheat your pan and add a generous amount of cooking oil. Ample oil ensures the jeon fries evenly and becomes wonderfully crispy without burning. Ladle the batter onto the hot pan and spread it thinly. A thin layer cooks through better and results in a crispier texture. When the edges of the jeon begin to turn golden brown and crispy, it’s time to flip. Gently shaking the pan can help loosen the jeon, making it easier to flip. For a visually appealing finish, you can place a few reserved pepper slices on top of the jeon as a garnish.
Step 11
Your Squid and Perilla Leaf Jeon is ready! Enjoy the fragrant aroma of perilla leaves combined with the savory taste of squid. This jeon boasts a delightfully crispy exterior and a tender, flavorful interior. Give it a try – it’s especially delicious served with a glass of makgeolli (Korean rice wine)!
