Savory Pork and Perilla Leaf Pancakes (Kkaennip Jeon)
How to Make Delicious Pork Stuffed Perilla Leaf Pancakes for Holidays
These pork stuffed perilla leaf pancakes, or Kkaennip Jeon, offer a delightful combination of fragrant perilla leaves and a hearty, flavorful pork filling. They are a popular holiday dish, thick and satisfying, sure to be a hit with everyone. The tender filling encased in a crispy, golden-brown exterior makes these pancakes a truly special treat.
Pancake Ingredients (Makes about 20)- 20 fresh perilla leaves
- 3 Tbsp tempura flour (for crispiness)
- 3 eggs (for egg wash)
- 1 pinch of salt (for egg wash)
- Pinch of black pepper (for egg wash)
Pork Filling- 300g ground pork
- 1/2 block firm tofu (water squeezed out)
- 1 egg (for binding)
- A little finely chopped carrot
- 1/4 finely chopped onion
- 1/2 finely chopped scallion (green part)
- Pinch of black pepper
- 2-3 pinches of salt
- 1 Tbsp cornstarch (for texture)
- 1 Tbsp minced garlic
- 300g ground pork
- 1/2 block firm tofu (water squeezed out)
- 1 egg (for binding)
- A little finely chopped carrot
- 1/4 finely chopped onion
- 1/2 finely chopped scallion (green part)
- Pinch of black pepper
- 2-3 pinches of salt
- 1 Tbsp cornstarch (for texture)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by preparing the delicious filling for your perilla leaf pancakes. You’ll need 300g of ground pork and half a block of firm tofu. Make sure to thoroughly squeeze out all the excess water from the tofu using a clean kitchen towel or cheesecloth. This step is crucial to prevent the filling from becoming watery.
Step 2
Next, prepare the vegetables for the filling to add texture and flavor. Finely chop a small amount of carrot, 1/4 onion, and half a scallion. Finely mincing the vegetables ensures they are well incorporated into the filling and easy to eat.
Step 3
In a large mixing bowl, combine the ground pork, the well-drained tofu, and the finely chopped vegetables. Add 1 egg for binding, a pinch of black pepper, and 2-3 pinches of salt for seasoning. For a better texture, add 1 Tbsp of cornstarch and 1 Tbsp of minced garlic. Mix all the ingredients thoroughly with your hands, kneading until the mixture becomes cohesive and well combined.
Step 4
Now it’s time to prepare the perilla leaves. Gently wash the 20 perilla leaves under running water. Trim off the stems with a knife. Lightly coat both sides of each leaf with 3 Tbsp of tempura flour. This coating helps the filling adhere to the leaf and contributes to a crispier finish.
Step 5
On the inner side of a flour-coated perilla leaf (the side where you’ll place the filling), spoon a moderate amount of the prepared pork mixture. Carefully fold the perilla leaf in half over the filling. Be careful not to overfill, as the filling might spill out.
Step 6
You can shape your perilla leaf pancakes in different ways. Folding them in half is simple and effective. Alternatively, you can place the filling in the center of the leaf, fold in both sides slightly to enclose it, and then fold the entire leaf in half to create a neat triangular shape. Both methods result in delicious, filling-packed pancakes.
Step 7
Prepare the egg wash by cracking 3 eggs into a shallow bowl. Add a pinch of salt and a dash of pepper, then whisk them together until well combined. Dip each shaped perilla leaf pancake into the egg wash, ensuring both sides are evenly coated. This egg coating prevents the filling from escaping during cooking and adds a rich, golden crust.
Step 8
It’s time to cook the pancakes! Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is shimmering, carefully place the egg-coated perilla leaf pancakes into the pan. Fry them until they are golden brown on both sides.
Step 9
Once both sides are nicely browned, reduce the heat to low. Cover the pan with a lid and let the pancakes cook for about 3 minutes. This steaming step is important to ensure the ground pork filling is cooked through completely, preventing any raw taste.
Step 10
After 3 minutes, remove the lid. If there’s any excess moisture in the pan, let it evaporate while continuing to pan-fry the pancakes for another minute or two until they are perfectly crisp and golden. Serve immediately for the best taste and texture!
