Savory Perilla Leaf Jangajji Tteokgalbi Jeon (Pancake)
Elevate Frozen Tteokgalbi with Fragrant Pickled Perilla Leaves: A Delicious Tteokgalbi Jeon Recipe
When you find yourself with an abundance of homemade perilla leaf jangajji (pickled perilla leaves), try this special fusion recipe for Tteokgalbi Jeon! Adding the fragrant and savory jangajji to frozen tteokgalbi and pan-frying it creates an unexpectedly delightful taste experience. It’s simple yet incredibly delicious, making it a perfect side dish for rice or a wonderful accompaniment to drinks. (While tteokgalbi is delicious on its own, the perilla leaf jangajji truly enhances its flavor profile!)
Main Ingredients- Frozen Tteokgalbi (Korean short rib patties)
- Perilla leaf jangajji (pickled perilla leaves, squeezed dry)
- All-purpose flour (for dredging)
- Eggs (for egg wash)
Cooking Instructions
Step 1
First, thaw the frozen tteokgalbi so it’s ready for cooking. You can thaw it in the refrigerator or briefly rinse it under running water.
Step 2
Gently rinse the perilla leaf jangajji under running water to slightly reduce its saltiness, then firmly squeeze out as much moisture as possible with your hands. Excess water can make the jeon soggy.
Step 3
Lay a pickled perilla leaf flat and place a portion of the prepared tteokgalbi in the center. Consider the size of the tteokgalbi, as it can be difficult to wrap if it’s too large.
Step 4
Fold the perilla leaf in half over the tteokgalbi, or wrap the tteokgalbi snugly within the leaf to create a neat package. It’s important to wrap it well so the fragrant perilla aroma infuses into the tteokgalbi.
Step 5
Tuck in the edges of the perilla leaf, like creating a little tteokgalbi pouch, to ensure it’s securely and neatly wrapped without the tteokgalbi spilling out.
Step 6
Once the tteokgalbi is well-wrapped in perilla leaves, lightly coat it with a thin layer of all-purpose flour. The flour helps the egg wash adhere better in the next step.
Step 7
In a separate bowl, whisk the eggs to create an egg wash. Since the perilla leaf jangajji is already seasoned, do not add salt to the egg wash. Ensure the tteokgalbi and perilla leaves are thoroughly coated with the egg wash.
Step 8
Heat a generous amount of oil in a pan over medium-low heat. Carefully place the egg-washed perilla tteokgalbi jeon into the hot oil. Pan-fry until golden brown and cooked through on both sides. The triple layer of perilla, flour, and egg ensures the tteokgalbi remains moist and juicy. Enjoy your delicious Perilla Leaf Jangajji Tteokgalbi Jeon while it’s warm!
