Kkaennip Jeon (Stuffed Perilla Jeon)

Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com




15 pieces kkaennip (perilla leaves)

Adequate cooking oil for pan-frying

For the stuffing:

120g zucchini

¼ tsp salt

1/3 carrot

½ cup shimeji mushroom

¼ small onion

1 tsp minced garlic

120g ground beef

1 tsp light soy sauce

1 tsp extra virgin sesame oil

¼ tsp salt

1/8 tsp ground white pepper

1 tbsp egg batter


½ cup all-purpose flour

For the batter: (whisk to combine)

¼ cup all-purpose flour

3 large eggs (beaten)

Preparation Instructions:

  1. Finely chop the zucchini. Lightly salt. Set aside for 10 minutes. Squeeze out the liquid.
  2. Finely chop the carrot, shimeji mushrooms, and onion. Combine all the stuffing ingredients well by hand until evenly blended.
  3. Wash both sides of the perilla leaves under running water, one leaf at a time. Shake off the excess water. Do not dry completely. Dredge both sides of the perilla leaves in the all-purpose flour, one leaf at a time.
  4. Place a perilla leaf on your hand. Add a tbsp of stuffing to the upper half of the perilla leaf. Spread evenly with a spoon. Bring the other half of the leaf over to cover the stuffing. Lightly flatten it with your hand. (Do this step for each leaf before the next step).
  5. Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of oil, over medium low heat. Dip each stuffed leaf, one at a time, in the egg batter, carefully placing it in the heated skillet.
  6. Cook for 2 to 3 minutes each side, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are pan-fried. Serve warm.

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