Aromatic Perilla Leaf Potato Pancakes
#HomeParty #PerillaLeafRecipes #EasyPotatoPancakes #UniquePancakeDish #FragrantPerillaLeafPancakes
I immediately bought these precious perilla leaves I found at the supermarket, as they’re quite rare in Seoul. These fragrant and uniquely flavored leaves are absolutely delicious when made into pancakes! They possess a special aroma, like a blend of Sichuan pepper and perilla leaves, and they do a great job of eliminating fishy odors when added to braised dishes. In the Gyeongsang Province, they’re even added to spicy fish stew for a refreshing kick, though their distinctive scent can be polarizing. Some say it’s similar to cilantro, but it’s not quite that intense; it’s more like a subtle mix of Asian herb, perilla leaf, and Sichuan pepper! Try making delicious pancakes with these uniquely fragrant perilla leaves!
Ingredients- 1 cup Perilla leaves (washed and drained)
- 200g Potato pancake mix (e.g., Ottogi Potato Pancake Mix, 1 packet)
- 1 tsp Salt
- 2 cups Water
Cooking Instructions
Step 1
First, prepare 1 packet of Ottogi Potato Pancake Mix and fresh perilla leaves. It’s best to wash the perilla leaves thoroughly and pat them dry.
Step 2
In a large bowl, add the potato pancake mix, then add the prepared perilla leaves. You can tear the perilla leaves into bite-sized pieces with your hands or add them whole. Mix well to distribute the perilla leaf aroma throughout the batter.
Step 3
Next, carefully pour in 1 teaspoon of salt and 2 cups of water. Whisk everything together, breaking up any lumps, until you have a smooth batter.
Step 4
The batter is perfect when it has a soft and moist consistency. Potato pancake mix can absorb moisture over time and become thick, so making the batter just before cooking is the secret to enjoying the most moist and delicious potato pancakes. Be careful not to let it become too stiff.
Step 5
Heat a pan over medium heat, then add a generous amount of cooking oil and reduce the heat to low. Ladle about half a cup or a large spoonful of the batter onto the pan, forming round, flat pancakes with the perilla leaves. Don’t overcrowd the pan.
Step 6
Once the bottom side is golden brown and cooked, carefully flip the pancake using a spatula. Cook the other side until it’s also golden brown. Potatoes cook quickly, so overcooking can make them dry and tough. It’s best to remove them from the heat as soon as they turn golden brown, ensuring a crispy exterior and a tender interior. You’ll enjoy a pancake that is both slightly crisp and wonderfully soft.
Step 7
Arrange the beautifully cooked perilla leaf potato pancakes on a serving plate. Dipping them in a sweet and sour soy sauce mixture or a savory seasoned soy sauce will enhance the flavor. They also pair wonderfully with crisp pickled onions! Enjoy your delicious aromatic perilla leaf potato pancakes!
