Korean Perilla Beef Jeon (Perilla-Wrapped Beef Tofu Pancake)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Each perilla leaf is folded around a thin layer of beef and tofu, and a bite goes through the egg coating to the leaf's aroma before it reaches the meat.
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Packing in more filling would bury that aroma under the beef, which is why it is spread thin, right to the edges of the leaf.
Ingredients
Instructions
- 1
Press 80 g firm tofu in a cloth or paper towel until it feels dry and crumbly.
Mix it with 220 g ground beef, garlic, soy sauce, and sesame oil until the filling turns sticky and holds together.
- 2
Rinse 16 perilla leaves and pat them completely dry so the coating will cling later.
Lay them underside up, then spread a very thin layer of filling toward the edges without mounding the center.
- 3
Fold each filled perilla leaf in half and press lightly so the filling spreads evenly instead of squeezing out.
Keep the packet slim, because thick filling hides the perilla aroma and takes longer to cook through.
- 4
Dust both sides of the folded leaves with 4 tablespoons flour, using only a thin coat.
Shake off excess flour before the egg step so the egg wash stays smooth and does not form pasty clumps.
- 5
Beat 2 eggs until no streaks remain, then dip the floured perilla pieces one at a time and let extra egg drip off.
Add 2 tablespoons oil to a pan and preheat over medium heat.
- 6
Place the pieces in a single layer and fry for about 2 minutes per side.
Turn gently when the egg coating is golden, then drain on paper towel once the filling feels firm and serve warm.
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