Triangular Perilla Jeon: An Exquisite Blend of Aromatic Perilla Leaves and Juicy Meat Filling
Mastering the Art of Making Triangular Perilla Jeon: A Guide to Perfect Meatball Filling
These triangular perilla jeon, featuring a savory meatball filling encased in fragrant perilla leaves, are a delightful dish perfect for when you need a flavorful pick-me-up. The subtle aroma of the perilla leaves perfectly complements the rich taste of the meat, creating an unforgettable culinary experience. The meatball filling in this recipe is incredibly versatile and can also be used for other jeon varieties like chili pepper jeon or shiitake mushroom jeon. Don’t worry if you run out of perilla leaves! The remaining filling can be coated in egg wash and fried to create delicious meatball patties, allowing you to enjoy a variety of jeon dishes.
Perilla Jeon Ingredients
- 400g ground pork (recommend a leaner cut)
- 60g fresh perilla leaves (approx. 2 packs)
- 1 block soft tofu (like silken or firm tofu, drained well using a cloth)
- 6 Korean green chilies (adjust to your spice preference)
- 2 red bell peppers (for garnish, optional)
- 1/3 carrot (finely minced)
- 1/2 small onion (finely minced)
- 3 paper cups of all-purpose flour (approx. 300g)
- 4 eggs (for coating)
- Vegetable oil (generous amount for frying)
- Salt (to taste)
- Vinegar (for washing perilla leaves)
Meatball Filling
- 2 eggs
- 1/2 paper cup all-purpose flour (approx. 50g)
- 0.5 tsp salt
- 1 Tbsp oyster sauce
- Pinch of black pepper
- 2 eggs
- 1/2 paper cup all-purpose flour (approx. 50g)
- 0.5 tsp salt
- 1 Tbsp oyster sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, it’s crucial to remove as much water from the tofu as possible. Wrap the crumbled tofu in a clean kitchen cloth and squeeze firmly to drain out excess liquid. This step prevents the filling from becoming watery and helps it hold its shape.
Step 2
Trim the stems off the perilla leaves and rinse them under cold running water. Then, fill a bowl with cold water, add about two tablespoons of vinegar, and let the perilla leaves soak for about 5 minutes. The vinegar bath helps to remove any lingering impurities and makes the leaves fresher.
Step 3
After soaking, rinse the perilla leaves again under cold running water. Drain them thoroughly in a colander. Ensuring the leaves are completely dry is key to preventing excess moisture from affecting the filling and frying process.
Step 4
Finely mince the carrot and onion. If you enjoy spicy food, use the Korean green chilies as they are. If you prefer a milder flavor or are cooking for children, you can remove the seeds or reduce the number of chilies used.
Step 5
Gently pat the ground pork with paper towels to absorb any excess blood or moisture. Combine the minced vegetables (carrot, onion, green chilies) and the well-drained tofu in a large mixing bowl.
Step 6
Now, let’s prepare the meatball filling. Add 2 eggs, 1/2 paper cup of all-purpose flour, 0.5 tsp salt, 1 Tbsp oyster sauce, and a pinch of black pepper to the bowl. Mix everything together thoroughly with your hands, kneading gently until the ingredients are well combined and the mixture becomes slightly cohesive. This ensures the filling holds together nicely.
Step 7
Pour about 3 paper cups of all-purpose flour into a wide, shallow dish. This will be used to lightly coat the perilla leaves before adding the filling.
Step 8
Place a perilla leaf with the rough side facing up. Lightly dredge both sides of the leaf in the flour, shaking off any excess. Spoon a portion of the meatball filling onto the center of the rough side, shaping it into a neat triangle.
Step 9
Fold the two rounded sides of the perilla leaf inwards, over the filling. This helps to enclose the filling securely.
Step 10
Finally, fold the pointed tip of the perilla leaf over to complete the triangular shape. Gently press along the edges to seal the filling inside.
Step 11
Repeat this process for all the perilla leaves, filling them with the meat mixture and shaping them into triangles. Now, these prepared perilla jeon are ready to be dipped in egg wash and fried.
Step 12
In a separate bowl, whisk together 4 eggs with about three pinches of salt. This egg wash will give the jeon a beautiful golden coating.
Step 13
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. It’s important to maintain a moderate temperature to ensure the jeon cooks through without burning.
Step 14
Dip each triangular perilla jeon into the beaten egg, ensuring it’s fully coated. Let any excess egg wash drip off briefly before carefully placing the jeon into the preheated pan.
Step 15
Add a piece of red bell pepper for garnish on top of each jeon while it’s still wet with egg wash, ensuring it adheres well. Place the remaining perilla jeon in the pan, making sure they don’t overcrowd the pan.
Step 16
Once the bottom side is golden brown and the oil starts to bubble gently, carefully flip the jeon. Gently press down on the edges with a spatula to help the garnish stay attached and ensure even cooking. Fry until both sides are golden and crispy.
Step 17
Transfer the perfectly fried perilla jeon to a plate lined with paper towels to absorb any excess oil. Your delicious triangular perilla jeon are now ready to be enjoyed! They taste best when served warm.
