Savory Perilla Leaf & Pepper Pancakes (Jeon)
Deliciously Savory Perilla Leaf Jeon and Pepper Jeon for Chuseok
Introducing the savory and delightful Perilla Leaf Jeon and Pepper Jeon, essential for a festive Chuseok feast. Learn how to make these two wonderful Korean pancakes perfectly at home with detailed instructions.
Pancake Batter and Filling Ingredients- 150g ground pork
- 150g ground beef
- 5 Cheongyang peppers (seeds removed and finely minced)
- 1/2 onion (finely chopped)
- 1/2 carrot (finely chopped)
- 2 shiitake mushrooms (stems removed, finely chopped)
- 1 bunch king oyster mushrooms (stems removed, thinly sliced or shredded)
- 2 Tbsp sesame oil
- 1/2 Tbsp salt
- 2 Tbsp soy sauce
- 3 eggs (for batter)
- 2 Tbsp pancake mix (for batter)
- 1/3 block firm tofu (squeezed dry using a cheesecloth or paper towels)
- 1/2 Tbsp sugar
Egg Wash- 10 eggs
- 1/2 tsp salt
Preparing Perilla Leaves and Peppers- 20 perilla leaves (washed and thoroughly dried)
- 10 peppers (such as Korean green peppers or slightly larger ones; slit in half lengthwise and seeds removed)
- 10 eggs
- 1/2 tsp salt
Preparing Perilla Leaves and Peppers- 20 perilla leaves (washed and thoroughly dried)
- 10 peppers (such as Korean green peppers or slightly larger ones; slit in half lengthwise and seeds removed)
Cooking Instructions
Step 1
First, wash the perilla leaves thoroughly and pat them completely dry. Slit the peppers in half lengthwise and remove the seeds. Take a large resealable plastic bag, add 5 tablespoons of pancake mix, and put the prepared peppers inside. Grip the top of the bag tightly and shake vigorously to coat the peppers evenly with the flour. Repeat the same process for the perilla leaves.
Step 2
Finely mince all the vegetable ingredients for the filling: Cheongyang peppers, onion, carrot, shiitake mushrooms, and king oyster mushrooms. For the tofu, ensure it is squeezed very dry using cheesecloth or paper towels. In a large bowl, combine the ground pork, ground beef, minced vegetables, dried tofu, soy sauce, salt, sugar, sesame oil, 3 eggs, and 2 tablespoons of pancake mix. Mix everything together by hand, gently kneading until well combined. Continue to knead the mixture for a good while to develop some elasticity; this helps the pancakes bind together nicely.
Step 3
Finely chop all the ingredients that will go into the filling: ground pork, ground beef, Cheongyang peppers, onion, carrot, shiitake mushrooms, and king oyster mushrooms. Use a knife or a food processor for this. Ensuring the vegetables are finely chopped will help them meld well with the meat mixture and create a pleasant texture.
Step 4
Prepare to assemble the jeon. For the peppers, carefully press the filling mixture into the hollowed-out inner side of each pepper half. For the perilla leaves, spread a thin layer of the filling mixture onto the wider side of the leaf, just below the stem. Then, fold the perilla leaf in half, enclosing the filling. Gently bring the two side corners together, and they should naturally form a triangular shape. (Since a video explanation isn’t available, if this seems tricky, you can simply place filling on one half of the perilla leaf and fold it over.)
Step 5
Heat a frying pan over medium heat and add a generous amount of cooking oil. Dip each filled pepper into the beaten egg wash, coating it evenly, and then carefully place it onto the hot pan. Cooking over medium heat allows the jeon to develop a beautiful golden color and ensures that the filling cooks through completely.
Step 6
Gently dip the shaped perilla leaf jeon into the egg wash, coating lightly, and then place them onto the preheated frying pan. Cook these over low to medium-low heat. This gentle cooking ensures the inside is cooked through without burning the delicate perilla leaves.
Step 7
Once both the pepper and perilla leaf jeon are golden brown and cooked through on both sides, transfer them to a serving plate. They are best enjoyed warm.
