Aromatic Perilla Leaf Pancakes (Kkaennip Jeon)
Taste the Autumn Breeze: Making Fragrant Perilla Leaf Pancakes
As autumn deepens, embrace the season’s bounty with these delightful Perilla Leaf Pancakes. The unique, subtle aroma of perilla leaves combined with a rich, savory filling creates a truly exquisite dish. These pancakes are so irresistible, everyone will be asking for more! A highly recommended family favorite.
Pancake Ingredients
- 245g ground pork
- Cooking oil, as needed
- 24 fresh perilla leaves
- 5 Tbsp pancake mix (buchim garu)
- 3 fresh eggs
- 1 drop sesame oil
- 0.2 tsp salt
Dipping Sauce
- 0.8 tsp soy sauce
- 0.2 tsp vinegar
- Scallions, finely chopped
- Red and green chili peppers, a small amount (adjust to taste)
Pork Filling Seasoning
- 1 tsp cooking wine (to remove odor)
- Ground ginger, a pinch
- Black pepper, a pinch
- 0.4 tsp salt
- 0.5 tsp minced garlic
- Sesame oil, a drizzle (for nutty aroma)
- 1/5 onion, finely minced
- 2 scallions, finely chopped
- Carrots, a small amount, finely minced
- 1 tsp perilla powder (deulkkae garu)
- 80g firm tofu, water squeezed out
- 1 green chili pepper, seeds removed and finely minced (for a spicy kick)
- 0.8 tsp soy sauce
- 0.2 tsp vinegar
- Scallions, finely chopped
- Red and green chili peppers, a small amount (adjust to taste)
Pork Filling Seasoning
- 1 tsp cooking wine (to remove odor)
- Ground ginger, a pinch
- Black pepper, a pinch
- 0.4 tsp salt
- 0.5 tsp minced garlic
- Sesame oil, a drizzle (for nutty aroma)
- 1/5 onion, finely minced
- 2 scallions, finely chopped
- Carrots, a small amount, finely minced
- 1 tsp perilla powder (deulkkae garu)
- 80g firm tofu, water squeezed out
- 1 green chili pepper, seeds removed and finely minced (for a spicy kick)
Cooking Instructions
Step 1
First, gently wash the fresh perilla leaves under running water to remove any dirt. Pat them dry thoroughly on a rack or with paper towels. Trim off the tough stem ends.
Step 2
Finely mince all the vegetables for the filling and dipping sauce. Finely chop the scallions. For the tofu, wrap it in a cheesecloth or paper towel and squeeze out as much water as possible.
Step 3
In a bowl, combine the ground pork with all the finely minced vegetables and the squeezed tofu. Add the seasoning ingredients for the pork filling.
Step 4
Mix the ingredients thoroughly with your hands, kneading until the mixture becomes cohesive and slightly sticky. This step is key to a tender and flavorful filling.
Step 5
In a separate bowl, crack the eggs and whisk them well to break the yolks and create a smooth egg wash. Set aside.
Step 6
Take one perilla leaf and lightly dust one side with pancake mix. Don’t use too much; a thin coating is perfect.
Step 7
Spoon a portion of the pork filling onto the dusted side of the perilla leaf. Use the back of a spoon or your fingers to spread the filling thinly and evenly across the leaf. Avoid overfilling, as it can make the pancakes difficult to cook through.
Step 8
Place another dusted perilla leaf on top of the filling, creating a sandwich. Lightly dusting the top leaf with pancake mix will help it adhere better.
Step 9
Now, lightly coat both sides of the assembled perilla leaf sandwich with pancake mix. This helps the egg wash adhere better and results in a crispier exterior.
Step 10
Dip the flour-coated perilla leaf pancake into the prepared egg wash, ensuring both sides are evenly coated. Gently shake off any excess egg.
Step 11
Heat a non-stick pan over medium-low heat with a generous amount of cooking oil. It’s crucial to cook these on low heat to ensure the filling cooks through without burning the exterior. Carefully place the prepared pancakes into the hot oil.
Step 12
Cook until the bottom is golden brown and crisp, then carefully flip the pancake to cook the other side. Continue cooking for about 15-20 minutes in total, turning occasionally, until both sides are beautifully golden and the filling is cooked through. Covering the pan briefly can help steam the filling.
Step 13
Once cooked, transfer the perilla leaf pancakes to a plate lined with paper towels to absorb any excess oil. This makes them lighter and less greasy.
Step 14
While the pancakes are cooking, mix all the ingredients for the dipping sauce in a small bowl. Arrange the finished, crispy perilla leaf pancakes on a serving plate, perhaps cut into bite-sized pieces, and serve immediately with the dipping sauce. Enjoy your delicious homemade Kkaennip Jeon!
