Fragrant Perilla Leaf Jeon and Crispy Chili Jeon
Two Delicious Jeons with One Filling: The Perfect Perilla Leaf & Chili Jeon Recipe
Utilize leftover vegetables from your fridge to create a generous pork filling for fragrant perilla leaf jeon and crispy chili jeon, offering two delightful flavors at once! These delicious pan-fried delights are perfect for holidays, special occasions, or as a hearty side dish.
Main Ingredients- 500g pork hind leg
- 10 perilla leaves
- 2 Korean green chilies (or similar mild, crisp chili)
- 1/2 onion
- A small amount of carrot
- 1 king oyster mushroom
- 1/4 yellow bell pepper
- 1/4 red bell pepper
Cooking Instructions
Step 1
First, prepare the vegetables: wash and chop the onion, carrot, yellow bell pepper, red bell pepper, Korean green chili, and king oyster mushroom. Using a blender will make this process quicker. Pulse the vegetables in the blender until they are finely chopped but still have a slight texture; avoid making them into a paste. (Tip: Using leftover vegetables is economical and a great way to clear out your fridge.)
Step 2
In a large bowl, combine the 500g of pork hind leg with all the blended vegetables. Add 1 Tbsp minced garlic, 1.5 tsp salt, and a pinch of black pepper. Knead the mixture with your hands until it becomes sticky and well-combined, ensuring the pork is thoroughly mixed.
Step 3
Add the mashed firm tofu (with excess water squeezed out) to the seasoned pork mixture. Knead again until all ingredients are evenly incorporated. The tofu will add tenderness and help bind the filling. Continue kneading until you achieve a cohesive and smooth filling.
Step 4
Now, let’s make the perilla leaf jeon. Lightly coat the inner side of each clean perilla leaf with flour. Take about half of the prepared pork filling and spread it evenly onto one perilla leaf. Place another perilla leaf on top of the filling to create a sandwich. (Tip: The aromatic perilla leaves will beautifully complement the savory pork filling.)
Step 5
Lightly coat the assembled perilla leaf jeon with flour, then dip it into beaten eggs, ensuring an even coating. (Tip: Coating with flour first, followed by egg, helps create a crispier exterior.)
Step 6
Next, prepare the chili jeon. Remove the stems from the Korean green chilies and slice them in half lengthwise. Scrape out the seeds, then lightly coat the inside of each chili half with flour. Fill the chili halves with the pork mixture, spread it evenly, and then coat them with flour and beaten egg in sequence.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the prepared perilla leaf jeons and chili jeons into the hot oil and cook until golden brown and cooked through on both sides. Cooking them over medium heat ensures the filling cooks completely without burning the outside. Using an electric pan helps maintain a consistent temperature for easier cooking. Once cooked, transfer the jeons to a paper towel-lined plate to drain excess oil before serving.
