Spicy & Savory Stuffed Chili & Perilla Leaf Pancakes: A Hearty Delight with Beef Filling
Spicy & Savory Stuffed Chili & Perilla Leaf Pancakes: A Hearty Delight with Beef Filling
The Ultimate Homemade Taste! Easy Beef-Stuffed Chili & Perilla Leaf Pancake Recipe
Indulge in the delightful flavors of our stuffed chili and perilla leaf pancakes, featuring a delicious, savory beef filling. These popular Korean pancakes are perfect for any occasion, offering a wonderful combination of textures and tastes that the whole family will love.
Main Ingredients- 20 Perilla leaves (Kkaennip)
- 8 Green chili peppers (adjust spiciness to your preference)
- 1 cup All-purpose flour
- 6 Eggs
Delicious Beef Filling- 500g Ground beef
- 1 block Firm tofu (approx. 300g)
- 1/2 stalk Green onion (white parts preferred)
- 1 Tbsp Minced garlic
- 2 Cheongyang chili peppers (optional, for extra spice)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 500g Ground beef
- 1 block Firm tofu (approx. 300g)
- 1/2 stalk Green onion (white parts preferred)
- 1 Tbsp Minced garlic
- 2 Cheongyang chili peppers (optional, for extra spice)
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
It’s crucial to remove excess water from the tofu when preparing fillings for dumplings or pancakes. Soggy tofu can lead to a watery filling and make the final dish fall apart. Crumble the tofu, place it in a cheesecloth or clean kitchen towel, and squeeze out as much liquid as possible.
Step 2
Spread ground beef on a layer of paper towels. Place another layer of paper towels on top and gently press to absorb any excess blood or moisture. This step helps reduce any gamey odor and results in a cleaner taste. You can also lightly season the beef with black pepper at this stage; letting it sit for a bit will tenderize the meat and allow the flavor to penetrate.
Step 3
Finely mince the green onion and Cheongyang chili peppers. Use the white parts of the green onion for a touch of sweetness. Cheongyang chili peppers are optional and can be adjusted based on your spice preference. If you’re serving this to children, omit the spicy peppers or use milder ones.
Step 4
In a mixing bowl, combine the drained ground beef, squeezed tofu, minced green onion, 1 Tbsp minced garlic, 2 chopped Cheongyang chili peppers (if using), 1 tsp salt, 1/2 tsp black pepper, 1 tsp sesame oil, and 1 Tbsp toasted sesame seeds. Ensure all ingredients are well-incorporated.
Step 5
Now, knead the filling mixture thoroughly until it becomes cohesive and slightly sticky. Prolonged kneading helps develop the protein in the meat, creating a good binding texture. A sticky filling will adhere well to the chili peppers and perilla leaves, preventing it from falling out during cooking.
Step 6
Your delicious beef filling is ready! It’s surprisingly simple, isn’t it? You might think making a filling requires special ingredients, but this basic mixture is incredibly flavorful. A well-made filling is half the battle, so now it’s time to get frying! You can make stuffed chili or perilla leaf pancakes. Alternatively, you can shape this mixture into small patties and fry them as ‘Donggeurang ttaeng’ (Korean meatballs), which are often a hit with kids.
Step 7
Wash the green chili peppers thoroughly and remove their stems. Pat them completely dry. Similarly, rinse the perilla leaves and drain them well on a colander. Excess moisture can prevent the flour and egg batter from adhering properly.
Step 8
Slice the green chili peppers in half lengthwise. This makes it easy to remove the seeds and pith, and also provides a convenient pocket for the filling.
Step 9
Crack 6 eggs into a bowl and whisk them well. Let the whisked egg mixture sit for about 30 minutes, then strain it through a fine-mesh sieve. This removes any shell fragments and results in a smoother, more evenly colored batter. Prepare about 1 cup of all-purpose flour on a wide plate. Using pre-whisked and strained eggs enhances the pancake’s delicate texture and flavor.
Step 10
Lightly dust the inside of the halved chili peppers (the side where the seeds were removed) with flour. The flour acts as a binder, helping the beef filling stick securely to the pepper and preventing it from separating during frying. Aim for a thin, even coating.
Step 11
Using a spoon or your fingers, firmly press the prepared beef filling into the flour-dusted inside of each chili pepper half. Avoid overstuffing, as the filling might leak out during cooking. Fill them evenly, following the natural shape of the pepper.
Step 12
For the perilla leaves, lightly dust the slightly rougher back side (not the smooth side) with flour. Dusting the back helps the filling adhere better and allows the aromatic perilla flavor to shine through during cooking.
Step 13
On about half of the floured back side of a perilla leaf, spread a flattened portion of the beef filling. Don’t use too much filling, or it might spill out when you fold the leaf. Place the filling so it fits neatly within the leaf. Then, fold the perilla leaf in half over the filling and gently press the edges to seal.
Step 14
Take the stuffed chili peppers and lightly coat them again with flour, ensuring the side with the filling is facing outwards. This second flour coating helps the egg batter adhere more effectively, resulting in a beautifully golden-brown pancake.
Step 15
Dip the floured chili peppers into the prepared egg wash, ensuring they are fully coated with a thin layer of egg.
Step 16
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated chili peppers in the hot oil. Cook them until golden brown, paying special attention to the side with the meat filling. Medium-low heat is key to ensure the inside cooks through without burning the exterior.
Step 17
Lightly dust the folded perilla leaf pancakes with flour. Coat the folded edges and the outer surface thinly.
Step 18
Dip the floured perilla leaf pancakes into the egg wash, ensuring they are completely covered. A good coating of egg batter is essential for a crispy finish.
Step 19
Place the egg-coated perilla leaf pancakes in the preheated pan with oil. Cook over medium-low heat, flipping occasionally, until they are golden brown and crisp on both sides. Perilla leaves can burn quickly, so monitor the heat carefully. The goal is a crispy exterior with a tender, flavorful interior.
Step 20
These stuffed chili and perilla leaf pancakes are much easier to make than they might seem. Put aside any hesitations and enjoy creating this delicious and satisfying homemade dish!
