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
Perilla beef jeon is a Korean pan-fried pancake featuring fragrant perilla leaves folded over a seasoned beef and tofu filling.
Read more
The preparation begins by pressing firm tofu in a cloth to remove moisture, then mixing it with ground beef, minced garlic, soy sauce, and sesame oil until sticky. This filling is spread in a thin layer onto the underside of washed perilla leaves, which are then folded in half. Keeping the filling thin is crucial so that the herbal aroma of the leaf is not overpowered. The folded leaves are dusted with flour, dipped in beaten eggs, and cooked in a pan with oil over medium heat for two minutes on each side until golden. The result is a warm side dish that combines the grassy scent of perilla with the savory, soy-infused beef.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Step
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.
- 3Heat
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.
- 4Prep
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Perilla beef jeon features seasoned beef and pressed tofu wrapped in fragrant perilla leaves.
- Finish cue
- Turn gently when the egg coating is golden, then drain on paper towel once the filling feels firm and serve warm.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 9 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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