Korean Stuffed Perilla Leaf Pancakes

Quick answer

Total time: 34 min
Level: Medium
Servings: 2 servings
Ingredients: 11

About this dish

Kkae-ip-jeon are pan-fried perilla leaf parcels stuffed with a filling of ground pork and firm tofu, coated in flour and egg.

The tofu must be squeezed dry in a cloth before mixing; excess moisture causes the filling to spread and stick to the pan. Garlic chives and onion add crunch and fragrance to the mix, and the filling seasoned with soy sauce and black pepper pairs cleanly with the perilla's strong herbal character. Dusting with flour first, then dipping in egg, produces an even coating, and frying covered over medium-low heat for two minutes per side ensures the filling is cooked through to the center. The bite-sized pieces work well as a packed lunch side or as bar food.

Ingredients

servings

IngredientAmountUnit

Perilla leaves20 pcspcs

Ground pork180 gg

Firm tofu80 gg

Garlic chives30 gg

Onion40 gg

Minced garlic1 tsptsp

Soy sauce1 tbsptbsp

Black pepper¼ tsptsp

All-purpose flour3 tbsptbsp

Egg1 pcpc

Cooking oil2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

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

Season

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

Step

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

Control

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 high heat.
5

Control

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Perilla leaf parcels stuffed with firm tofu and pork stay intact thanks to a moisture-free filling.
Finish cue: Pan-fry each jeon 2-3 minutes per side until golden.
Avoid this: The tofu must be squeezed dry in a cloth before mixing; excess moisture causes the filling to spread and stick to the pan.