Fragrant Perilla Leaf & Beef Patties
How to Make Delicious Perilla Leaf & Beef Patties
Experience the delightful aroma of fresh perilla leaves combined with the rich savoriness of beef in these homemade patties. This recipe is designed to be light and non-greasy, ensuring the perilla flavor shines through without being overpowering. Perfect as a unique side dish or an impressive appetizer for guests.
Main Ingredients
- 300g ground beef
- 1/4 onion
- 150g tofu
Seasoning & Batter
- 10-15 fresh perilla leaves (adjust size)
- All-purpose flour, for coating
- Egg wash (2-3 eggs, pinch of salt)
- 2 Tbsp granulated sugar
- 2 Tbsp cooking wine (or mirin)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pinch of ground ginger (optional)
- Pinch of dried basil (to taste)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 10-15 fresh perilla leaves (adjust size)
- All-purpose flour, for coating
- Egg wash (2-3 eggs, pinch of salt)
- 2 Tbsp granulated sugar
- 2 Tbsp cooking wine (or mirin)
- 3 Tbsp soy sauce
- 1 Tbsp minced garlic
- Pinch of black pepper
- Pinch of ground ginger (optional)
- Pinch of dried basil (to taste)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
In a bowl with the ground beef, add 2 Tbsp granulated sugar, 2 Tbsp cooking wine, 3 Tbsp soy sauce, 1 Tbsp minced garlic, a pinch of black pepper, a pinch of ground ginger, and a pinch of dried basil. Mix well with your hands until everything is thoroughly combined. Let it marinate for a few minutes.
Step 2
Finely mince the onion. For the tofu, wrap it in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. Removing excess water is crucial for a firm mixture.
Step 3
Add the minced tofu and finely chopped onion to the marinated ground beef mixture. Mix everything together. The tofu will help make the patties tender and add a mild, pleasant flavor.
Step 4
Knead the mixture with your hands until it becomes cohesive and slightly sticky. This ensures the filling holds its shape well when cooked.
Step 5
Finally, add 2 Tbsp gochujang and 2 Tbsp gochugaru to the mixture. Mix thoroughly again. This spicy addition complements the beef and perilla leaf beautifully.
Step 6
Wash the perilla leaves gently and pat them completely dry with paper towels. Prepare a shallow dish with all-purpose flour and another with the prepared egg wash.
Step 7
Lightly coat one side of each perilla leaf with flour. Then, spread a layer of the beef mixture evenly onto the floured side, covering most of the leaf but leaving a small border.
Step 8
Carefully fold the perilla leaf in half, enclosing the meat filling. For smaller leaves, you can overlap two leaves and place the filling in between before folding.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Dip each folded perilla leaf patty into the egg wash, ensuring it’s fully coated. Gently place the coated patties into the hot pan.
Step 10
Cook over medium-low heat for about 3-4 minutes per side, or until golden brown and the beef is cooked through. Be patient to ensure the inside is cooked without burning the outside.
Step 11
If you are using smaller perilla leaves, feel free to use two leaves together. Place the filling on one leaf, top with another leaf, fold in half, and then proceed with the coating and frying steps. This makes for a more substantial bite.
Step 12
Enjoy these fragrant perilla leaf and beef patties while they’re warm! They make a delicious side dish for rice or a perfect accompaniment to a cold drink. Leftovers can be reheated and enjoyed later.
