Pork and Perilla Leaf Pancakes (Ggaeipjeon)
Pork and Perilla Leaf Pancakes (Ggaeipjeon)
Fragrant Pork and Perilla Leaf Pancakes: A Delicious Recipe for Festive Occasions
Discover the delightful combination of aromatic perilla leaves filled with savory ground pork in this Pork and Perilla Leaf Pancake (Ggaeipjeon) recipe. These pancakes offer a wonderful taste and appealing appearance, making them a perfect addition to any festive table, especially during Korean holidays like Chuseok. Enjoy making these delicious Ggaeipjeon with your loved ones!
Pancake Ingredients- 20 fresh perilla leaves
- 300g ground pork
- 1/2 block firm tofu
- A little bit of carrot (finely chopped)
- 1/4 onion (finely chopped)
- 1/2 green onion stalk (finely chopped)
- 1 egg (for the filling)
- 1 Tbsp minced garlic
- 2-3 pinches of salt
- A pinch of black pepper
- 1 Tbsp starch (cornstarch or potato starch)
Pork Marination- 1 Tbsp cooking wine (like mirin)
- 1 pinch of salt
- A pinch of black pepper
For Frying- 3 Tbsp frying powder (or pancake mix)
- 3 eggs (for the batter)
- 1 pinch of salt (for the egg batter)
- A pinch of black pepper (for the egg batter)
- 1 Tbsp cooking wine (like mirin)
- 1 pinch of salt
- A pinch of black pepper
For Frying- 3 Tbsp frying powder (or pancake mix)
- 3 eggs (for the batter)
- 1 pinch of salt (for the egg batter)
- A pinch of black pepper (for the egg batter)
Cooking Instructions
Step 1
First, marinate the ground pork. In a bowl, combine the 300g of ground pork with 1 Tbsp of cooking wine to remove any gamey odor. Add 1 pinch of salt and a pinch of black pepper. Mix everything well until thoroughly combined. This marination step is crucial for adding flavor to the filling.
Step 2
Next, prepare the vegetables for the filling. Finely chop the 1/4 onion, the bit of carrot, and the 1/2 green onion stalk. The finer the chop, the better the vegetables will integrate into the pork mixture.
Step 3
Prepare the tofu. Place the 1/2 block of tofu in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. Excess water can make the filling too wet.
Step 4
In a large mixing bowl, combine the marinated ground pork, the finely chopped vegetables, the squeezed tofu, and 1 egg. Add 1 Tbsp of minced garlic, 2-3 pinches of salt, a pinch of black pepper, and 1 Tbsp of starch for binding. The starch will help the filling hold its shape.
Step 5
Put on some disposable gloves and knead the mixture thoroughly. Break up any clumps of tofu and pork, and knead until the mixture becomes sticky and well-combined. This should take about 5 minutes. A sticky mixture ensures the filling stays inside the perilla leaves.
Step 6
Wash the perilla leaves gently and pat them dry with a paper towel or let them air dry. Trim off the tough stem ends for easier handling.
Step 7
Spread 3 Tbsp of frying powder (or pancake mix) evenly on a plate. Lightly coat each perilla leaf with the powder on both sides. A thin layer of coating will help the filling adhere and give a slightly crisp texture without overpowering the perilla flavor.
Step 8
Now it’s time to fill the perilla leaves. Place about one tablespoon of the pork filling onto one half of a coated perilla leaf. Gently spread it out, then fold the other half of the perilla leaf over to create a half-moon shape. This is a classic and easy way to form the jeon.
Step 9
Alternatively, you can create a triangular shape. Place about one tablespoon of filling slightly above the center of the perilla leaf. Fold the top left and right edges inward first, then fold the bottom edge up to meet the top, forming a triangle. Choose whichever shape is easiest for you!
Step 10
In a separate bowl, whisk together the 3 eggs with a pinch of salt and a pinch of black pepper. Dip each prepared perilla leaf jeon into the egg mixture, ensuring it’s evenly coated on both sides.
Step 11
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the egg-coated perilla leaf jeon into the pan. Fry them, flipping occasionally, until they are golden brown and crispy on both sides.
Step 12
After achieving a nice golden color on both sides, reduce the heat to low. Cover the pan with a lid and let the jeon cook for about 3 minutes. This steaming step ensures that the pork filling is cooked through completely.
Step 13
Remove the lid after 3 minutes. Increase the heat back to medium-low and continue to fry for another minute or so on each side, allowing any excess moisture to evaporate and ensuring a perfectly crispy exterior. Your delicious Pork and Perilla Leaf Jeon is now ready to be enjoyed!
