Fragrant Perilla Leaf Pancakes (Kkaennipjeon)
[Gluten-Free] Aromatic Perilla Leaf Pancakes Perfect for Chuseok (Korean Harvest Festival)
Hello everyone! It’s Chuseok, the Korean Harvest Festival, and I’ve prepared a special recipe for aromatic perilla leaf pancakes (Kkaennipjeon). While traditional Chuseok feasts often feature dishes like galbi-jjim (braised ribs), japchae (glass noodles), and various namul (seasoned vegetables), these perilla leaf pancakes offer a delightful variation. This recipe uses tapioca starch instead of wheat flour, making them lighter and easier on the stomach. They are packed with savory ground pork and fresh vegetables, balanced by the subtle heat of chili peppers, creating a flavor that will have you reaching for more. Making these together with loved ones adds to the festive spirit. I hope you all have a comfortable and joyous Chuseok!
Main Ingredients- 400g Ground Pork (lean cut)
- 420g Firm Tofu (water squeezed out)
- 100g Shiitake Mushrooms (fresh, or rehydrated dried mushrooms)
- 60g Carrot (finely diced)
- 50g Cheongyang Pepper (seeds removed, finely minced)
- 160g Green Onions (finely chopped)
- 1 medium Onion (finely minced)
- 2 Red Chili Peppers (for garnish and mild spice, finely minced)
- 1 stalk Scallion (white part mainly, finely minced)
- 40 Perilla Leaves (washed and thoroughly dried)
- 7 Tbsp Tapioca Starch (or potato starch)
- 8 Eggs
- Grapeseed Oil or Vegetable Oil (generous amount for frying)
Seasoning- 4 Tbsp Minced Garlic
- 6 tsp Salt (adjust to taste)
- A pinch of Black Pepper
- 4 Tbsp Minced Garlic
- 6 tsp Salt (adjust to taste)
- A pinch of Black Pepper
Cooking Instructions
Step 1
Let’s begin making these wonderfully fragrant perilla leaf pancakes, perfect for the festive season. First, meticulously prepare all your ingredients. Wash and thoroughly dry all vegetables; chop or mince them as needed.
Step 2
Finely chop the shiitake mushrooms, carrots, Cheongyang peppers, onions, red chili peppers, and scallions into pieces roughly 0.5cm in size. It’s best to chop them rather than mince them too finely, to retain some texture.
Step 3
Place the chopped vegetables into a food processor. Pulse them gently, avoiding over-processing, to maintain a bit of bite. Check the consistency frequently as you process.
Step 4
Finely chop 160g of green onions into pieces about 0.5cm long.
Step 5
Use paper towels to gently press and remove excess blood from the ground pork. For the tofu, wrap it in paper towels or a clean kitchen cloth to squeeze out as much water as possible, then crumble it. Removing moisture from the tofu is crucial to prevent the mixture from becoming too wet.
Step 6
Combine the prepared ingredients (ground pork, crumbled tofu, minced vegetables, and chopped green onions) in a large mixing bowl.
Step 7
Add 4 Tbsp minced garlic, 3 tsp salt, and a pinch of black pepper to the bowl. Mix everything thoroughly with your hands, kneading the ingredients together until well combined and evenly seasoned.
Step 8
Once the ingredients are well mixed, add 7 Tbsp of tapioca starch. Continue kneading until the mixture becomes slightly sticky and holds together well. The tapioca starch acts as a binder and contributes to a crispier texture when fried.
Step 9
The resulting mixture is similar to the dough used for ‘Donggeurang Ttaeng’ (Korean mini meat patties). Now, we’ll use this mixture with the perilla leaves.
Step 10
Lightly dust the inner side of each dried perilla leaf with tapioca starch. This helps the filling adhere better. (You can also use wheat flour or pancake mix if preferred.)
Step 11
Place a spoonful of the meat and vegetable mixture onto the dusted side of a perilla leaf. Fold the leaf in half or shape it into your desired form, such as oblong or triangular. The photos show oblong-shaped pancakes. Feel free to get creative with your shaping!
Step 12
In a separate bowl, whisk 8 eggs. Remove the chalazae (egg white strings) and season with 3 tsp salt and a pinch of pepper. Whisk until smooth to create the egg batter.
Step 13
Heat a generous amount of grapeseed oil in a pan over medium heat. Carefully place the oblong-shaped perilla leaf pancakes into the hot oil and fry until golden brown on both sides. Cooking over medium-low heat ensures the inside cooks thoroughly without burning the outside.
Step 14
Fry the triangular-shaped perilla leaf pancakes in the same manner, ensuring they are golden brown on both sides. You can also make them into round patties.
Step 15
Your aromatic perilla leaf pancakes are now ready! They are delicious served hot, and also taste great at room temperature, making them perfect for a festive spread.
Step 16
Enjoy these freshly fried pancakes by dipping them in soy sauce. For an enhanced flavor, mix a little sesame oil and toasted sesame seeds into your soy sauce for a dipping sauce. The subtle aroma of perilla leaves combined with the gentle spice of Cheongyang peppers makes these pancakes incredibly addictive. They are an excellent choice for an appetizer or as part of your holiday meal. Enjoy your delicious Kkaennipjeon!
