Perilla Leaf Pancakes: An Easy Holiday Delicacy
Perilla Leaf Pancakes: An Easy Holiday Delicacy
How to Make Perilla Leaf Pancakes :: A Delicious Perilla Dish
As the Chuseok holiday season approaches, are you preparing traditional holiday foods? Here’s a recipe for perilla leaf pancakes, made easily using pre-made bulgogi filling. The harmonious blend of fragrant perilla leaves and chewy filling makes these pancakes a perfect addition to your Chuseok table. They also make a wonderful snack with makgeolli or a simple side dish any time!
Ingredients- 10 perilla leaves
- Bulgogi filling (store-bought or homemade)
- All-purpose flour (for coating)
- 2 eggs
- Generous amount of cooking oil
Cooking Instructions
Step 1
Thoroughly wash the fresh perilla leaves under running water, ensuring no dirt remains between the veins. Pat them completely dry with a paper towel. You can trim the stems if you prefer, or leave them on.
Step 2
The key to delicious perilla leaf pancakes is the filling! Today, we’ll use bulgogi filling. You can use store-bought filling, or if you have homemade bulgogi filling, it will add an even richer flavor. If you’d like to use tuna, mashed drained tuna also makes a unique filling, or simply using glass noodles for a chewy texture is another great option. (For instructions on making homemade bulgogi filling, please refer to this blog post: https://blog.naver.com/yuhyun/222499320874)
Step 3
Lay a washed perilla leaf flat. Place about 1/2 tablespoon of the prepared filling onto about two-thirds of the leaf’s surface. Then, fold the other half of the perilla leaf over the filling, pressing gently to secure it. It’s truly that simple!
Step 4
If you’re worried about the perilla leaves not sticking together and the filling escaping, you can lightly brush some beaten egg along the folded edge. Although the flour and egg coating will help them adhere when frying, a little extra egg can provide added security.
Step 5
Repeat this process to create as many perilla leaf pancakes as you desire. Once you’ve filled and folded them, your delicious pancakes will be ready in no time! Now, it’s time to coat them for a crispy exterior. First, lightly coat each folded perilla leaf pancake in flour, shaking off any excess.
Step 6
Next, dip the floured perilla leaf pancakes into the beaten egg, ensuring they are fully coated with the egg mixture. This will give them a beautiful golden-brown finish when fried.
Step 7
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated perilla leaf pancakes into the hot oil. Maintain a medium-low to low heat, and cook both sides until they are golden brown and crispy. Perilla leaves can burn easily, so keep a close eye on the heat and adjust as needed. Ensure the filling is cooked through. See how easy it is to make perilla leaf pancakes?
Step 8
From bulgogi pancakes, tofu pancakes, zucchini pancakes, pepper pancakes, skewer pancakes, to today’s perilla leaf pancakes – preparing a variety of pancakes together makes for a truly abundant and festive Chuseok meal. Instead of making just one type, preparing several kinds simultaneously makes the holiday cooking much more manageable. Making perilla leaf pancakes is not difficult at all, so let’s have a pancake party with your family this Chuseok! Even if it’s not a holiday, they are perfect to enjoy as a mixed platter with a warm bowl of makgeolli. Have a wonderful holiday and a bountiful Chuseok! 😀
