Korean Stuffed Perilla Leaf Pancakes
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 11
About this dish
Perilla leaves have a strong scent, so the pork and tofu filling is seasoned simply, with only soy sauce and black pepper.
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A thin layer goes inside each leaf, which is folded, fried, then cut in half again into single bites.
Ingredients
Instructions
- 1
Rinse perilla leaves (20 pcs) one by one under running water and pat dry with paper towel.
Wrap tofu (80 g) in a cloth and press for 10 minutes to remove as much moisture as possible.
- 2
Combine ground pork (180 g), squeezed tofu, chives (30 g), onion (40 g), garlic (1 tsp), soy sauce (1 tbsp), and pepper (0.25 tsp) in a bowl. Knead by hand for 3 minutes until the filling is sticky and uniform.
- 3
Lightly dust the inner surface of each leaf with flour.
Spread a 2-3 mm thin layer of filling, leaving a 5 mm margin at the edges. Fold in half and press gently to seal.
- 4
Dust each folded jeon lightly in flour (1 tbsp), then dip in well-beaten egg to coat evenly.
The egg coating cooks to a golden layer over medium heat.
- 5
Heat oil (2 tbsp) in a pan over medium heat.
Pan-fry each jeon 2-3 minutes per side until golden. Press the surface lightly with a spatula; it should feel firm when the pork inside is fully cooked.
- 6
Transfer cooked jeon to a plate and rest 1-2 minutes to let juices settle.
Cut in half, then into bite-sized pieces before serving.
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