Korean Stuffed Perilla Leaf Pancakes
Quick answer
Kkae-ip-jeon are pan-fried perilla leaf parcels stuffed with a filling of ground pork and firm tofu, coated in flour and egg.
What makes this special
- Perilla leaf parcels stuffed with firm tofu and pork stay intact thanks to a moisture-free filling.
- Tofu wrung dry in cloth keeps the filling firm and intact
- Perilla leaf aroma neutralizes pork's gamy notes
Key ingredients
Core cooking flow
- 1 Rinse perilla leaves (20 pcs) one by one under running water and pat dry with paper towel.
- 2 Combine ground pork (180 g), squeezed tofu, chives (30 g), onion (40 g), gar...
- 3 Lightly dust the inner surface of each leaf with flour.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Season
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.
- 3Step
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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