Fragrant Perilla Leaf Jeon: A Gyeongsang Province Specialty & Makgeolli Snack
Fragrant Perilla Leaf Jeon: A Gyeongsang Province Specialty & Makgeolli Snack
Aromatic Perilla Leaf Jeon: The Perfect Makgeolli Snack Recipe!
Introducing the delightful Perilla Leaf Jeon, a savory pancake rooted in the Gyeongsang Province of Korea. The unique aroma of perilla leaves combined with a chewy texture makes these jeons an excellent accompaniment to makgeolli (Korean rice wine). Their subtly spicy and savory flavor profile also makes them a perfect side dish for rice. Enjoy this simple yet special treat that will enrich your dining table.
Main Ingredients- 150g Perilla Leaves (Bangah nip)
- 50g Zucchini (Aehobak)
- Vegetable oil, for frying
Batter Ingredients- 1 cup Pancake Mix (Buchim garu, approx. 100g)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 3/4 cup Water (approx. 150ml)
- 1 cup Pancake Mix (Buchim garu, approx. 100g)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Doenjang (Korean soybean paste)
- 3/4 cup Water (approx. 150ml)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Washing and measuring everything beforehand will make the cooking process much smoother.
Step 2
For the fresh perilla leaves, remove any tough stems and use only the soft leaves. Wash them thoroughly under running water, then drain them well in a colander. Excess moisture can make the batter too thin.
Step 3
Set aside about 10 perilla leaves for decoration. Finely chop the remaining perilla leaves with a knife. Dice the zucchini into similar small pieces. Cutting the vegetables uniformly ensures they cook at the same rate.
Step 4
In a large bowl, combine 0.5 Tbsp of doenjang and 1 Tbsp of gochujang. A 1:2 ratio of doenjang to gochujang provides a rich umami flavor. Add 3/4 cup of water and whisk well with a whisk or spoon until the pastes are fully dissolved and smooth, with no lumps. Next, add 1 cup of pancake mix and stir until you have a smooth, lump-free batter.
Step 5
Add the chopped perilla leaves and diced zucchini to the prepared batter.
Step 6
Using a spatula or spoon, mix everything together thoroughly until the perilla leaves and zucchini are evenly distributed throughout the batter. Your delicious jeon batter is now ready.
Step 7
Heat a generous amount of vegetable oil in a frying pan over medium heat. Ladle spoonfuls of the batter onto the hot pan. Once the edges begin to set, place one of the reserved perilla leaves on top of each pancake for a beautiful presentation and extra aroma.
Step 8
Cook on medium-low heat until the bottom is golden brown and crispy. Carefully flip the jeon and cook the other side until golden brown and cooked through. Flip occasionally to ensure even cooking. Once both sides are a beautiful golden-brown color, your aromatic perilla leaf jeon is complete! Serve warm with makgeolli or as a delightful side dish with your meal.
