Fragrant Perilla Leaf Pancake: A Harmony of Chewy Texture and Subtle Herbal Aroma
A Healthy and Delicious Late-Night Snack Made with Aromatic Perilla Leaves
This is a simple and delicious pancake made using ‘Bangah-nip’ (Perilla leaves), a unique Korean herb. While it might be an acquired taste for some, as we get older, its distinct and deep aroma becomes incredibly appealing. I’m introducing the Bangah-nip Jeon, featuring the rich and fragrant perilla leaf flavor that is truly captivating. It’s perfect as a snack with makgeolli (Korean rice wine) or as a satisfying treat!*
Main Ingredients- 1 basket of fresh Perilla leaves (about 100g)
- 1/2 Onion
- 50g Carrot
- 3 Cheongyang chilies (Korean hot peppers)
- 1 Red chili
- 1 Egg
- 1 pinch of Salt
- 2 cups of Tempura powder or Pancake mix (approx. 200g)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, prepare all the ingredients you’ll need for making the pancakes. Washing and trimming them beforehand will make the cooking process much smoother.
Step 2
Thinly slice the onion. Finely julienne the carrot. Remove the seeds from the Cheongyang and red chilies and thinly slice them. Slicing the vegetables finely will ensure they blend well with the batter.
Step 3
Proper preparation of the Perilla leaves is important! The stems can be tough, so trim off the fibrous stem parts, keeping only the leaves. Then, soak them in water with a little vinegar for about 5-10 minutes to remove any impurities. Rinse them thoroughly under running water multiple times and drain well before use.
Step 4
Roughly chop the cleaned Perilla leaves. Aim for pieces that are about 2-3 cm long, rather than finely mincing them. This way, you can truly enjoy the texture and aroma of the Perilla leaves in your pancake.
Step 5
Crack one egg into a large bowl and whisk it well. Gradually add the tempura powder (or pancake mix) and water (cold or room temperature), mixing to create a batter. It’s important to achieve a consistency that’s not too thin, suitable for pan-frying. Once the batter is partially formed, add all the sliced vegetables (onion, carrots, chilies) and the chopped Perilla leaves.
Step 6
Use a spatula or spoon to thoroughly mix the ingredients with the batter until everything is evenly coated. Once the Perilla leaves and vegetables are well incorporated into the batter, your delicious Perilla Leaf Pancake batter is ready.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Ladle portions of the batter onto the hot pan and spread them out thinly. Cooking over medium-low heat, rather than high heat, ensures the inside cooks thoroughly without burning. Once one side is golden brown, carefully flip the pancake with a spatula and cook the other side until equally golden brown. Flip and cook until both sides are beautifully golden and crispy. Your fragrant Perilla Leaf Pancake is now complete! It’s best enjoyed warm.
