Stuffed Perilla Leaf Pancake (Kkaenip Jeon)
A delightful and comforting Korean classic, these savory pancakes are made with fragrant perilla leaves generously stuffed with a tasty, seasoned mixture. Pan-fried until perfectly golden and crisp, they're incredibly versatile—enjoy them as a hearty side dish, a quick light meal, or a unique addition to any spread.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 20 perilla leaves cleaned and dried
- 1.1 lbs ground beef and pork mix
- 3 cloves garlic minced
- 1 small carrot minced or chopped small
- 1 small shallot minced
- ginger 1-inch knob, minced
- 3 tablespoon soy sauce
- 1 ½ teaspoon brown sugar
- ½ teaspoon salt
- 1 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- 2 pieces eggs whisked
- 2 tablespoon cornstarch
- vegetable oil for frying
Vinegar Soy Sauce Dipping Sauce
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon gochugaru Korean red pepper flakes, course
- ½ teaspoon sesame seeds
- chopped small red chili optional
Instructions
- Add the ground beef and pork, garlic, ginger, shallot, carrot, brown sugar, salt, chicken powder, sesame oil, and soy sauce in a bowl. Mixed everything together until well combined.
- Very lightly, dust some cornstarch on the dark shiny side of the leaf. This will be the inside of your wrap. Add a spoonful of the meat mixture to one side of a piece of leaf.
- Fold the empty side over the meat side. Dust some cornstarch lightly on the outside. Repeat these steps for the rest of the leaves and set it aside.
- Repeat the steps above until all the leaves are filled.
- Crack the eggs into a bowl and whisk. Prepare a frying pan by heating it with a thin layer or spray of vegetable oil. Dip a stuffed leaf into the whisked egg and fry it in the heated pan.
- Cook the stuffed leaves on one side for 2 minutes, then the other side for 2 minutes. The leaves will shrink.
- Place the leaves in a paper towel line plate to drain the oil and serve while they are still warm.
Make Dipping Sauce
- Combine soy sauce, vinegar, sesame seeds, Korean red pepper flakes (gochugaru), and chopped small red chili in a bowl. Mix together until well combined. Serve with kkaenip jeon.
Nutrition
Calories: 15kcalCarbohydrates: 2gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.001gCholesterol: 8mgSodium: 389mgPotassium: 19mgFiber: 0.1gSugar: 1gVitamin A: 42IUVitamin C: 0.1mgCalcium: 5mgIron: 0.2mg