Specialty! Pork and Tofu Triangle Perilla Jeon
Perfect for Holidays! Golden Recipe for Pork and Tofu Triangle Perilla Jeon
As the festive holidays approach, I made these special pork and tofu triangle perilla jeon for my partner. These jeon are simple to make at home yet incredibly delicious. They’re crispy on the outside and moist on the inside, sure to be a crowd-pleaser! (Measurements: based on a standard Korean rice spoon)
Main Ingredients
- 9 fresh perilla leaves
- 105g minced pork
- 98g tofu
- 14g chopped green onions (scallions)
- 0.3 Tbsp minced garlic (approx. 1/3 tsp)
- 17g carrot
- 23g onion
- 2 fresh eggs
- 3 Tbsp pancake mix (buchim garu)
- 1 red or green chili pepper (optional, for garnish)
- 1 pinch of salt (for egg wash)
- 0.35 tsp salt (for filling)
- A pinch of pepper
- Generous amount of grapeseed oil (for frying)
Cooking Instructions
Step 1
First, lightly rinse the tofu under running water. Then, place the tofu in a cheesecloth or kitchen towel and firmly squeeze out as much water as possible. Removing excess moisture from the tofu is key to preventing the filling from becoming watery and ensuring a delicious jeon.
Step 2
Transfer the squeezed tofu to a bowl and mash it for the filling. Set aside.
Step 3
Finely mince the onion and carrot. Minced vegetables blend better into the filling and improve the texture. Chop the green onions finely and prepare the 0.3 Tbsp of minced garlic.
Step 4
Gently press the minced pork with paper towels to remove any excess water and blood. This step helps reduce any porky smell and enhances the savory flavor.
Step 5
Add the minced onion, carrot, green onions, minced garlic, and the drained minced pork to the bowl with the mashed tofu.
Step 6
Now, let’s season the pork and tofu filling for the perilla jeon. Add 0.35 tsp of salt and a pinch of pepper to enhance the flavor.
Step 7
Put on disposable gloves and mix all the ingredients thoroughly. Knead the mixture for about 2-3 minutes until it becomes smooth and slightly sticky. This helps the filling bind together well.
Step 8
Let the kneaded filling rest for a moment. This allows the flavors to meld.
Step 9
Gently wash the perilla leaves by rubbing them with your hands under running water. Rinse them about three times. Pat them dry with a paper towel and trim off the stems and any tough ends.
Step 10
Spread about 3 Tbsp of pancake mix generously on a plate or wide dish. Coat each perilla leaf with the pancake mix on both sides. This coating helps the filling adhere to the leaves.
Step 11
Place a coated perilla leaf on a cutting board or clean surface. Spoon a portion of the prepared filling onto the center of the leaf, shaping it into a triangle. Be careful not to overfill, as it can make shaping difficult.
Step 12
Fold the two sides of the perilla leaf over the filling, like making a small pouch.
Step 13
Fold the bottom edge of the perilla leaf up to complete the triangle shape. Ensure it’s sealed well to prevent the filling from leaking out during cooking.
Step 14
Lightly coat the shaped triangle perilla jeon with more pancake mix on all sides. This thin layer of pancake mix will help the egg wash adhere evenly, resulting in a beautifully cooked jeon.
Step 15
In a separate bowl, whisk together 2 eggs and 1 pinch of salt to create the egg wash. Adding a pinch of salt helps the eggs whisk more easily and adds a subtle seasoning.
Step 16
Dip the pancake-coated perilla jeon into the egg wash, ensuring both sides are evenly coated.
Step 17
Heat a generous amount of grapeseed oil in a frying pan over medium heat. Once the pan is preheated, carefully place the egg-washed perilla jeon into the hot oil.
Step 18
If desired, finely slice the chili pepper and place it on top of the jeon as a garnish for added color and a hint of spice.
Step 19
Once the bottom side of the jeon turns golden brown and crispy, carefully flip it over. Cook the other side until golden brown, making sure not to burn it.
Step 20
If the pan seems dry after flipping, add a little more grapeseed oil. Sufficient oil is essential for achieving a perfectly crispy jeon.
Step 21
As the jeon cooks, the filling might puff up slightly. Gently press down on the jeon with a spoon or spatula to ensure the filling cooks through evenly and maintains a nice shape.
Step 22
When both sides of the perilla jeon are a beautiful golden brown, turn off the heat. Remove the jeon from the pan and place it on a serving plate. Your delicious Pork and Tofu Triangle Perilla Jeon is now ready to be enjoyed!
