Savory Spam and Aromatic Perilla Leaf Pancakes (Spam Kkaennip Jeon)
How to Make Spam Perilla Leaf Pancakes: A Delicious Spam Recipe Idea!
I made perilla leaf pancakes using leftover perilla leaves after grilling meat. These pancakes offer a delightful combination of savory spam and fragrant perilla leaves, making them a satisfying and flavorful dish.
Ingredients
- 1 small can of Spam (approx. 200g)
- 10+ perilla leaves (perilla leaves)
- 1/4 zucchini
- 1/3 small carrot
- 1/2 small onion
- 1/4 package enoki mushrooms
- 1/2 green onion
- 2 cheongyang peppers (Korean chili peppers)
- Pinch of black pepper
Cooking Instructions
Step 1
First, open the Spam can and blanch it in hot water for a moment to remove impurities and excess oil. This will slightly mellow the saltiness and make it more tender. Mash the blanched Spam finely using a food processor or a knife.
Step 2
Trim the stems off the perilla leaves. Wash them thoroughly under running water, then pat them dry gently with a paper towel.
Step 3
Prepare your vegetables according to your preference: dice the zucchini, carrot, and onion finely. Trim the base of the enoki mushrooms. Finely mince the green onion and cheongyang peppers. Mincing the vegetables finely will help them combine well with the mashed Spam.
Step 4
In a bowl, combine the finely minced vegetables, enoki mushrooms, green onion, and cheongyang peppers. Add the mashed Spam and a pinch of black pepper. You can either mix this directly with 2-3 Tbsp of pancake mix and 1/2 egg to form the batter, or lightly sauté the vegetables first for a firmer batter. Sautéing helps to reduce the moisture content of the vegetables.
Step 5
If sautéing the vegetables, heat a lightly oiled pan over medium-high heat. Add the prepared vegetables and enoki mushrooms and stir-fry briefly just until they soften slightly. Avoid overcooking, as this can release excess moisture.
Step 6
To the bowl with the sautéed (or raw) vegetables and mashed Spam, add the specified amount of pancake mix, black pepper, and the remaining 1/2 egg. Mix well to create the batter. The batter should be thick enough to hold its shape but not too stiff. Add a little more flour if needed to adjust the consistency.
Step 7
Lightly coat the inner side (the rough side) of each perilla leaf with a thin layer of flour. This helps the filling adhere better. Then, place a good amount of the prepared Spam and vegetable filling onto the floured inner side of the perilla leaf. Carefully fold the other half of the perilla leaf over the filling, pressing the edges to seal and prevent the filling from leaking out.
Step 8
Now that all the perilla leaves are filled, let’s move on to the next step and cook them to perfection! ^^
Step 9
Lightly coat the outside of the filled perilla leaves (the smooth side) with flour, shaking off any excess. Then, dip each coated leaf into the beaten egg wash, ensuring it’s evenly covered.
Step 10
Heat a generous amount of cooking oil in a pan over low heat. Carefully place the egg-washed perilla leaf pancakes into the hot oil. Fry them, flipping occasionally, until they are golden brown and crispy on both sides. Adjust the heat as needed to prevent burning.
Step 11
From chopping vegetables and washing perilla leaves to making the batter, filling, and frying, this recipe requires a fair bit of effort. However, the unique and irresistible flavor of these Spam Perilla Leaf Pancakes makes all the hard work worthwhile. They are truly addictive!
Step 12
Unlike traditional meat-based perilla leaf pancakes that can become less appealing when cold and often need reheating, these Spam versions are delicious even when they’ve cooled down. Plus, the Spam is already seasoned, so you don’t need to add extra salt. The only drawback is the amount of work involved… lol! But the fantastic taste makes it a dish worth making occasionally.
