Special Perilla Jeon Using Leftover Donggeurangttaeng
Recipe for Perilla Jeon with Donggeurangttaeng, Perilla Leaf Cooking, Side Dish Ideas
Don’t throw away leftover donggeurangttaeng! Finely chop the donggeurangttaeng, fill fresh perilla leaves with it, and pan-fry until golden brown to create a simple yet elegant perilla jeon. The aromatic perilla leaves combined with the rich flavor of the donggeurangttaeng filling make this a delightful perilla dish loved by all ages.
Perilla Jeon Ingredients- 15 Perilla leaves
- 15 Donggeurangttaeng patties (various types are fine)
- 4 Eggs
- A pinch of salt
- 1 Tbsp pancake mix
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, prepare 15 donggeurangttaeng patties. Any kind will work, whether it’s seafood, meat, or mixed vegetable flavored. Using store-bought donggeurangttaeng makes this recipe even easier.
Step 2
Next, finely chop the prepared donggeurangttaeng using a manual chopper or a food processor. To make chopping easier, cut the patties in half before placing them in the chopper. If you don’t have a chopper, you’ll need to mince them finely with a knife, which takes a bit more effort.
Step 3
Once the donggeurangttaeng is finely chopped like this, it’s ready. It’s important to chop it as finely as possible so the filling binds well.
Step 4
Add 2 eggs to the finely chopped donggeurangttaeng mixture and mix well. Initially, I added only one egg, but the mixture was too stiff, so I added another one, using a total of 2 eggs. Adjust the amount of eggs based on the consistency of your mixture.
Step 5
The donggeurangttaeng mixture, combined with the eggs, should have a thick yet smooth consistency. It should be firm enough not to flow out when spread on the perilla leaves.
Step 6
Now, prepare the egg wash for coating the perilla leaves. In a separate bowl, whisk the remaining 2 eggs with a pinch of salt until smooth and lump-free. Lightly seasoning the egg wash will enhance the flavor of the jeon.
Step 7
Wash the fresh perilla leaves thoroughly but do not completely dry them; they should remain slightly moist. Place the perilla leaves on a plate with the rough side (the side with prominent veins) facing upwards.
Step 8
Tip! When sprinkling the 1 Tbsp of pancake mix onto the perilla leaves, using a sieve helps to distribute the flour evenly and thinly, resulting in a cleaner-looking jeon without clumps.
Step 9
Using the sieve, lightly dust the perilla leaves with the pancake mix, ensuring an even and thin coating. Avoid using too much, as it can make the jeon taste floury.
Step 10
On one side of the coated perilla leaf (the side without pancake mix), place a portion of the prepared donggeurangttaeng filling.
Step 11
Spread the donggeurangttaeng filling evenly and thinly over the perilla leaf to shape it, then fold the perilla leaf in half, carefully enclosing the filling so it doesn’t spill out. Make sure to align the edges of the perilla leaves for a neat appearance.
Step 12
Gently dip both sides of the folded perilla jeon into the prepared egg wash, ensuring an even coating. Avoid a thick layer of egg wash, as it can prolong the cooking time.
Step 13
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-washed perilla jeon into the hot pan. Be mindful of the oil temperature; if it’s too high, the jeon may burn on the outside before cooking through.
Step 14
As the perilla jeon cooks, the edges might lift. Immediately use chopsticks or a spatula to gently press down on the edges of the perilla leaf. This helps the donggeurangttaeng filling and the perilla leaf adhere properly, maintaining a neat shape. Pressing gently for just 2-3 seconds is usually sufficient.
Step 15
Pan-fry the perilla jeon over medium-low heat until both sides are a golden brown and appetizing color. Flip occasionally to ensure even cooking and prevent burning, allowing the filling to cook through completely.
Step 16
Your delicious perilla jeon, featuring the aromatic perilla leaves and savory donggeurangttaeng filling, is now complete! It’s best enjoyed warm.
