Fragrant Perilla Leaf Pancakes (Kkaennip Jeon)
Fragrant Perilla Leaf Pancakes (Kkaennip Jeon)
Perilla Leaf Pancakes and Stuffed Peppers, Perfect for a Rainy Day
On a rainy day, nothing beats the comforting aroma of freshly fried savory pancakes. Enjoy a delightful time with these crispy on the outside, and richly filled perilla leaf pancakes and spicy stuffed pepper pancakes, accompanied by the soothing sound of the rain.
Pancake Ingredients- 2 Korean cucumbers or similar mild peppers (Oigo-chu)
- 2 spicy peppers (Maeun-gochu)
- 10 perilla leaves
- 1/4 carrot
- 1/4 green onion
- 1/4 onion
- 1 handful of chives
- 100g ground beef (lean cut like 우둔살 or your preference)
- 2 eggs
- 1/2 block firm tofu (approx. 150g)
- 4-5 Tbsp all-purpose flour or tempura powder
- Generous amount of olive oil
Seasoning Ingredients- Pinch of black pepper
- Pinch of salt
- 1 Tbsp toasted sesame seeds
- Pinch of black pepper
- Pinch of salt
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
If you have both ground beef and a lean cut like 우둔살 (top round), mincing the latter and mixing it with the ground beef will create a richer flavor. You can also use ground pork instead of beef.
Step 2
Use about half a block (around 150g) of firm tofu. Draining the tofu thoroughly by placing it in a sieve or pressing it with paper towels is crucial to prevent the batter from becoming too wet.
Step 3
Finely mince the carrot, green onion, onion, and chives. Adding finely chopped vegetables enhances the texture and overall flavor of the pancakes. You can substitute chives with chopped scallions for a fragrant alternative.
Step 4
In a bowl, whisk 2 eggs with a pinch of salt. Mash the well-drained tofu in another bowl. Season the ground beef with a pinch of salt and two pinches of black pepper, then gently mix it.
Step 5
Cut the Korean cucumbers in half lengthwise and use a small spoon to carefully scoop out all the seeds. Do the same for the spicy peppers. Removing the seeds reduces the spiciness and makes it easier to fill them.
Step 6
To the bowl with the seeded peppers, add the seasoned ground beef and the finely minced carrot, green onion, onion, and chives. Mix everything together thoroughly. Adding a generous tablespoon of toasted sesame seeds will add a wonderful nutty flavor.
Step 7
Carefully stuff the hollowed-out peppers with the prepared meat mixture. Once filled, lightly coat the stuffed peppers in flour (or tempura powder) on all sides. This step helps the egg batter adhere better later on.
Step 8
Heat a generous amount of olive oil in a well-seasoned pan over the lowest heat setting. Place the stuffed peppers, filling-side down first, and cook slowly. Cooking on low heat ensures the filling cooks through without burning the exterior.
Step 9
Wash and thoroughly dry the perilla leaves, then cut each leaf in half. Place a portion of the meat mixture onto one half of a perilla leaf, then fold the other half over to create a half-moon shape. Lightly coat these folded perilla leaf pancakes in flour (or tempura powder) on both sides.
Step 10
Dip the flour-coated perilla leaf pancakes into the beaten egg mixture, ensuring they are evenly coated. Immediately transfer them to the preheated pan and fry until golden brown and beautifully crisp.
Step 11
Since these are meat-filled pancakes, it’s important to cook them gently over low heat to prevent burning. Flip them occasionally and continue cooking until the filling is thoroughly cooked and the exterior is a beautiful golden-brown color. Serving both the stuffed pepper and perilla leaf pancakes together makes for a delightful and satisfying meal.
