Korean Perilla Beef Jeon (Perilla-Wrapped Beef Tofu Pancake)
Quick answer
A thin layer of seasoned ground beef mixed with pressed tofu is spread on the underside of each perilla leaf, which is then folded in half, coated in flour, dipped in bea...
What makes this special
- Perilla beef jeon features seasoned beef and pressed tofu wrapped in fragrant perilla leaves.
- Wringing tofu dry keeps the patty intact and egg coating even
- Spreading filling thin lets perilla fragrance dominate the bite
Key ingredients
Core cooking flow
- 1 Press 80 g firm tofu in a cloth or paper towel until it feels dry and crumbly.
- 2 Rinse 16 perilla leaves and pat them completely dry so the coating will cling later.
- 3 Fold each filled perilla leaf in half and press lightly so the filling sprea...
A thin layer of seasoned ground beef mixed with pressed tofu is spread on the underside of each perilla leaf, which is then folded in half, coated in flour, dipped in beaten egg, and pan-fried over medium heat. Keeping the filling thin is essential so the herbal fragrance of the perilla comes through clearly. Squeezing moisture from the tofu beforehand ensures the jeon holds its shape during frying. The result layers the grassy aroma of perilla with soy-seasoned beef in every bite.
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.
After the steps
Pick a recipe that fits this dish.
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