Perilla Leaf Triangle Pancakes
How to Make 12 Perilla Leaf Triangle Pancakes (Assorted Perilla Jeon)
Introducing a special Perilla Leaf Triangle Pancake recipe, where savory ground meat mixture is wrapped in fragrant perilla leaves. This is the second dish in our Donggeurangttaeng (Korean meatballs) pancake series. Enjoy this simple yet delicious special treat! The freshness of the perilla leaves combined with the rich flavor of the meat filling creates a taste that everyone, young and old, will love.
Ingredients- 200g pre-made Donggeurangttaeng (Korean ground meat patty) mixture
- 12 fresh perilla leaves
- A little bit of all-purpose flour or pancake mix (for dusting)
- Egg wash (2 eggs + a pinch of salt)
Cooking Instructions
Step 1
First, prepare 200g of the Donggeurangttaeng mixture that you’ve made in advance. This mixture will become the delicious filling for your Perilla Leaf Triangle Pancakes.
Step 2
Wash the fresh perilla leaves thoroughly under running water and pat them completely dry. Trim off the tough stem ends with scissors. If you want to minimize getting flour on your hands, try this method: spread the dried perilla leaves on a sieve and lightly sprinkle flour over them. This technique helps keep your hands clean during the process.
Step 3
Now, let’s create the signature triangle shape for the Perilla Leaf Triangle Pancakes. Spread the Donggeurangttaeng mixture lengthwise onto each perilla leaf, similar to how you would prepare a kimbap roll. Then, carefully fold the perilla leaf into a triangle shape, as if rolling kimbap. Aligning the edges neatly is key to achieving a clean triangle. Fold one side, then the other, and finally fold the bottom edge upwards to complete the triangle. Handle gently to prevent the shape from distorting.
Step 4
Lightly dust the shaped perilla leaves with flour (dusting flour), then coat them evenly with the prepared egg wash (whisk the eggs with a pinch of salt). Heat a pan over medium-low heat with a generous amount of cooking oil. Carefully place the perilla leaf triangles coated in egg wash into the hot pan and fry until golden brown on both sides.
Step 5
Take a moment to admire the beautiful golden hue of the cooking Perilla Leaf Triangle Pancakes.
Step 6
Once both sides are nicely browned, transfer the cooked pancakes to a plate lined with paper towels or parchment paper to drain any excess oil. This step ensures a crispier and less greasy texture. Your delicious Perilla Leaf Triangle Pancakes are now ready!
Step 7
Congratulations on completing the second dish in our Donggeurangttaeng mixture series, the Perilla Leaf Triangle Pancakes! Stay tuned for our next recipe, which will feature seafood Donggeurangttaeng. Enjoy your homemade treat!
