Korean Perilla Leaf Chicken Jeon
Quick answer
- Total time
- 36 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Perilla Leaf Chicken Jeon is a savory Korean pan-fried pancake stuffed with ground chicken and tofu.
Read more
The filling is made by combining lean ground chicken with pressed, crumbled tofu, green onions, garlic, salt, and pepper, kneaded together until cohesive. This mixture is spread in a thin layer onto the floured side of perilla leaves, which are then folded in half and pressed to seal. To cook, the folded leaves are dusted with flour, dipped in beaten egg, and pan-fried over medium-low heat to ensure the egg coating does not burn while the interior cooks through. The mild flavor and soft texture of the chicken and tofu filling offer a balanced contrast to the herbal, aromatic qualities of the perilla leaves. To preserve the juices, the finished jeon should rest briefly and be cut into bite-sized pieces just before serving.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Wrap tofu (100 g) in a cloth and press for 10 minutes to drain, then crumble.
Combine ground chicken (220 g), crumbled tofu, green onion (2 tbsp), garlic (1 tsp), salt (0.5 tsp), and pepper (0.25 tsp). Knead by hand for 3 minutes until sticky.
- 2Step
Trim the stem of each perilla leaf (14 pcs) leaving about 1 cm.
Dust one side very lightly with flour. This is the side the filling will go on.
- 3Step
Spread a 2-3 mm thin layer of filling on the floured side.
Leave 3-4 mm empty at the edges so nothing spills when folding. Fold in half and press the edges firmly with your fingers to seal.
- 4Prep
Dust each sealed jeon lightly in flour (1 tbsp) again, then dip in egg wash (from 1 egg).
Make sure both sides are evenly coated.
- 5Control
Heat oil (3 tbsp) in a pan over medium-low heat.
Cook each jeon 3-4 minutes per side. Press the center firmly with a spatula; it is done when it feels firm and springy.
- 6Finish
Once golden on the outside, transfer to a plate and rest 1-2 minutes.
Cut only right before eating; slicing too early causes the juices to run out.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Lean ground chicken and tofu filling provides a light, non-greasy interior for perilla leaf jeon.
- Finish cue
- Once golden on the outside, transfer to a plate and rest 1-2 minutes.
- Avoid this
- Use medium-low heat to preserve perilla aroma and avoid burnt egg coating.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
36min, 10 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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