Korean Perilla Leaf Chicken Jeon
Quick answer
- Total time
- 36 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Ground chicken and pressed tofu make a filling with little fat, and against that mild filling the perilla leaf's sharp aroma comes forward.
Read more
Sliced straight out of the pan, the pieces lose their juices onto the plate. Serve them whole or cut them just before eating.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Perilla Beef Jeon (Perilla-Wrapped Beef Tofu Pancake)
perilla leaves, firm tofu
Korean Meatball Jeon (Beef and Tofu Pan-Fried Meatball Patty)
firm tofu, minced green onion
Korean Stuffed Perilla Leaf Pancakes
perilla leaves, firm tofu