Soft and Savory Perilla Leaf Pancakes (Kkaennip Jeon)
Golden Month Special: Perilla Leaf Jeon That the Family Will Ask For Again and Again! Easy Recipe by Cutting in Half with Scissors
Experience the delightful combination of fragrant perilla leaves, savory ham, and soft tofu. By cutting the perilla leaves in half and stuffing them with mashed ham and tofu, this unique Kkaennip Jeon is sure to captivate everyone from children to adults. Elevate your ordinary side dish into a special meal that brings joy to your table.
Main Ingredients- 15 Perilla leaves
- 200g Ham (Spam or your favorite brand)
- 1/2 block Tofu (approx. 150g)
- 2 Eggs
- 2-3 Tbsp Cooking oil (for pan-frying)
Seasoning & Others- Pinch of salt
- 1-2 pinches Black pepper
- Pinch of salt
- 1-2 pinches Black pepper
Cooking Instructions
Step 1
Slice the ham into bite-sized pieces and blanch them in hot water for about 1 minute to remove impurities and excess grease. Wrap the tofu in paper towels, place a heavy object on top to press out excess water, then sprinkle lightly with salt and let it sit for 5 minutes to draw out more moisture.
Step 2
Place the drained ham and tofu in a bowl. Use a fork or a masher to gently mash them until smooth. It’s important to mash them thoroughly so they are well combined and lump-free. Add a pinch of salt and 1-2 pinches of pepper, then mix well to create the ham and tofu filling.
Step 3
In a separate bowl, crack the 2 eggs and add a pinch of salt. Whisk them thoroughly with a whisk until smooth. Whisking with a whisk rather than chopsticks will ensure the egg batter coats the perilla leaves evenly.
Step 4
Wash the perilla leaves and thoroughly pat them dry. Remove the stems. Cut each leaf in half lengthwise, stopping at about the halfway point, or fold them in half and then cut. This preserves the aroma while making it easier to fill.
Step 5
Gently fold the cut perilla leaves in half again so that the cut edges slightly overlap. This creates a pocket for the ham and tofu filling. Handle them carefully to maintain their shape.
Step 6
Place a generous amount of the mashed ham and tofu filling into the cut opening of each perilla leaf. Fold the top half of the perilla leaf over the filling to enclose it securely, ensuring the filling doesn’t spill out. Avoid overfilling, as it can make cooking difficult and cause the leaf to tear.
Step 7
Dip each filled perilla leaf gently into the prepared egg batter, coating both sides evenly. A thin coating of egg batter will help achieve a crispy and savory exterior when fried.
Step 8
Heat 2-3 tablespoons of cooking oil in a preheated pan over medium heat. Place the egg-coated perilla leaves in the pan and fry them until golden brown on both sides, about 2-3 minutes per side, ensuring they are cooked through. Once done, briefly place them on paper towels to absorb any excess oil for a cleaner finish.
