Tested Recipe with Slight Adjustment Adapted from www.koreanbapsang.com
15 pieces kkaennip (perilla leaves)
Adequate cooking oil for pan-frying
For the stuffing:
¼ tsp salt
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)
- Finely chop the zucchini. Lightly salt. Set aside for 10 minutes. Squeeze out the liquid.
- Finely chop the carrot, shimeji mushrooms, and onion. Combine all the stuffing ingredients well by hand until evenly blended.
- 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.
- 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).
- 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.
- 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.