Korean Stuffed Perilla Leaf Pancakes
Perilla leaves are stuffed with a filling of ground pork and crumbled firm tofu, then dredged in flour, dipped in egg, and pan-fried. The tofu lightens the pork filling, creating a tender texture that is not too heavy. Garlic chives and onion are mixed into the filling for added crunch and fragrance. Each leaf wraps around the seasoned meat mixture, and the perilla's bold herbal aroma permeates every bite.
Adjust Servings
Instructions
- 1
Wash and dry perilla leaves, and squeeze moisture out of tofu.
- 2
Mix pork, tofu, chopped chives, onion, garlic, soy sauce, and pepper for filling.
- 3
Spread a thin layer of filling inside each leaf and fold in half.
- 4
Dust folded leaves with flour, then coat with beaten egg.
- 5
Pan-fry over medium heat in oil until both sides are golden.
- 6
Once filling is fully cooked, rest briefly, then slice into bite-sized pieces.
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