Fragrant Perilla Leaf Jeon: A Delight Even Kids Love!
Fragrant Perilla Leaf Jeon: A Delight Even Kids Love!
Quick and Delicious Perilla Leaf Jeon Using Leftover Mandu Filling
Whip up some fragrant and delicious Perilla Leaf Jeon (Kkaennip Jeon) using any leftover mandu filling you might have! It’s a perfect dish for holidays, a sophisticated appetizer for drinks, or an impressive offering for guests. The refreshing aroma of perilla leaves combined with the savory filling creates an exquisite harmony. Even children who are picky about green vegetables will find this jeon irresistible.
Ingredients- 15 fresh perilla leaves
- Leftover mandu filling (or meat filling)
- 2 fresh eggs
- 2 Tbsp Korean pancake mix (buchim garu)
- 5-6 Tbsp sunflower oil (or cooking oil)
Cooking Instructions
Step 1
If you are making the mandu filling from scratch, please refer to the detailed recipe at [@6938684] to prepare it beforehand. You can also use store-bought mandu filling.
Step 2
Crack 2 fresh eggs into a bowl. Gently whisk them with a fork or whisk, ensuring the egg whites are broken up and the mixture is smooth. Try to avoid creating too much foam.
Step 3
Wash the perilla leaves thoroughly and pat them dry. Lightly dust the top side of each perilla leaf with the Korean pancake mix. Then, place about 1 tablespoon of the prepared mandu filling onto one-third of the leaf. If your perilla leaves are larger, feel free to add a bit more filling. Carefully fold the leaf in half to enclose the filling, shaping it like a small dumpling.
Step 4
Arrange the folded perilla leaf parcels on a tray or a large plate. Lightly sprinkle the remaining pancake mix evenly over the outside of each parcel. This dusting will help create a crispier texture when frying.
Step 5
Dip each perilla leaf parcel into the beaten egg, ensuring it’s fully coated. Heat 5-6 tablespoons of sunflower oil (or cooking oil) in a frying pan over medium-low heat. Once the oil is shimmering, carefully place the egg-coated perilla jeon into the pan. It’s important to maintain medium-low heat to prevent the jeon from burning on the outside before the filling is cooked through.
Step 6
Fry each side for about 2-3 minutes, or until both sides are golden brown and the filling is cooked. Flip them gently to ensure even cooking and a beautiful golden color on both sides. Pay attention to achieve a crispy exterior and a moist interior.
Step 7
Your delicious Perilla Leaf Jeon is ready! This dish offers a delightful combination of the savory mandu filling and the aromatic perilla leaves. Even kids who are hesitant about green vegetables will be won over by the fragrant perilla and the tasty filling. Enjoy them while they are warm for the best flavor and texture.
