Aromatic Perilla Leaf and Savory Crab Stick Rolls (Perilla-Crab Stick Jeon)
Aromatic Perilla Leaf and Savory Crab Stick Rolls (Perilla-Crab Stick Jeon)
Super Easy Perilla Leaf and Crab Stick Jeon: Quick and Flavorful Korean Pancake
Today, I’m sharing a delightful Jeon (Korean pancake) recipe featuring the aromatic combination of perilla leaves and savory crab sticks. Similar to a crab stick Jeon, this dish highlights the natural umami of the crab sticks with a simple preparation. The ingredients are easy to find, and the cooking process is incredibly straightforward, making it a perfect dish you can enjoy making any day. This versatile crab stick recipe is ideal for a quick snack for kids or a delicious appetizer for adults.
Ingredients- 10 fresh perilla leaves
- 16 imitation crab sticks (or surimi)
- 3-4 fresh eggs
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Cut the imitation crab sticks (or surimi) lengthwise into two equal pieces. This makes them easier to roll up with the perilla leaves and creates a good bite-size portion for the jeon.
Step 2
Gently wash the fresh perilla leaves under running water. Ensure they are thoroughly cleaned to remove any dirt or debris. Pat them dry completely with paper towels or a clean kitchen cloth. Residual water can cause the oil to splatter during cooking, so be sure they are well-dried.
Step 3
Trim off the tough stem ends of the perilla leaves, about 1 cm from the tip. This ensures a more pleasant texture for the finished jeon.
Step 4
Cut the prepared perilla leaves lengthwise into two equal halves. Keeping them long and narrow will help in rolling them neatly around the crab sticks.
Step 5
Place a perilla leaf half on your work surface with the rough side facing down. Lay one piece of the prepared crab stick in the center of the perilla leaf.
Step 6
Carefully roll the perilla leaf around the crab stick. Try to overlap the end of the perilla leaf onto the white part of the crab stick to secure the roll. This technique helps prevent the roll from unraveling while cooking. The fragrant aroma of the perilla will infuse into the crab stick as it cooks.
Step 7
And that’s it! You’ve successfully rolled the crab stick with perilla leaf. The preparation is truly that simple!
Step 8
Crack the eggs into a bowl. Whisk them well with a fork or whisk until the whites and yolks are fully combined and any stringy bits are removed. Since imitation crab sticks are often pre-seasoned, you may want to omit salt or add just a pinch. Taste and adjust seasoning if needed, based on your preference.
Step 9
Gently dip each rolled perilla leaf and crab stick into the beaten egg mixture. Ensure that the entire roll is evenly coated with the egg batter for a beautiful golden crust.
Step 10
Heat a non-stick pan over medium heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the egg-coated rolls into the pan. Avoid overcrowding the pan; leave some space between each roll for even cooking.
Step 11
Pan-fry the rolls for a few minutes on each side, until they are golden brown and crispy. Since the perilla leaves and crab sticks are already cooked, you only need to cook them until the egg batter is set and beautifully browned. Be careful not to overcook, as the perilla leaves might become too tough.
Step 12
Once both sides are perfectly golden, your delicious Perilla Leaf and Crab Stick Jeon is ready! Unlike other jeon recipes that require finely chopping vegetables or making a batter, this one is incredibly simple. Just roll and dip – a truly easy and satisfying crab stick dish.
Step 13
Enjoy the wonderful chewy texture and the refreshing aroma of perilla leaves in this Perilla Leaf and Crab Stick Jeon. Because it’s so easy to make, anyone can quickly whip up this delicious pancake. Perfect as a special treat or an everyday delight!
