Aromatic perilla leaves wrapped round a savory mixture of floor meat and tofu. That is kkaennip jeon. Evenly golden on the skin, tender and juicy on the within, it’s a kind of beloved Korean aspect dishes you’ll nearly all the time discover on the vacation desk or at household gatherings. And when you style it, you’ll see why it’s such a favourite.

What’s Kkaennip Jeon

Kkaennip jeon (깻잎전)  is a Korean pan-fried dish made with perilla leaves filled with a savory filling, often meat, tofu, and greens, flippantly coated in egg, then gently fried till golden. The surface has a fragile egg layer that’s comfortable, whereas the within stays juicy and flavorful. The perilla leaves soften as they cook dinner however nonetheless preserve their distinctive natural aroma with a touch of sesame like nuttiness. It’s a traditional house type banchan you’ll usually see at household tables or vacation gatherings, easy but so comforting.

Why You’ll Love This Recipe

Pre-cooked filling for higher texture and taste: The principle cause I like pre-cooking the meat is that it shortens the frying time as soon as the leaves are stuffed. In case you cook dinner them too lengthy, the filling can dry out and the perilla leaves can overbrown. Pre-cooking solves this, supplying you with a juicier filling and leaves that keep tender and flippantly golden.

Pork most well-liked, however versatile: Each floor pork and beef will work on this recipe. Beef provides the dish a extra premium really feel, whereas pork brings a barely richer taste and a extra tender chunk. I personally favor pork, however both alternative makes a scrumptious jeon.

Balanced mix-ins: The filling is lightened with tofu and finely chopped greens, which add moisture, softness, and further taste with out making it heavy. The finely chopped greens additionally give a refined texture distinction. With out them, the filling can really feel like only a mushy clump.

Foolproof outcomes: With these small tweaks, the jeon seems tender and juicy inside, delicately golden on the skin, and stuffed with savory taste each time.

Substances

Filling

• 160 g (5.6 oz) floor pork or beef
• 1/2 Tbsp soy sauce, Sempio 701 Yangjo Ganjang (샘표 양조간장 701) or Kikkoman model
• 1 tsp oyster sauce
• 1/2 tsp mirin (candy cooking wine)
• 1 Tbsp minced garlic
• 1/8 tsp sesame oil
• A pinch of black pepper (or to style)
• 50 g (1.8 oz) agency tofu, pressed to take away extra water and finely crumbled
• 50 g (1.8 oz) onion, finely chopped
• 20 g (0.7 oz) inexperienced onion, white half, finely chopped
• 30 g (1 oz) carrot, finely chopped
• 1 egg
• 2 Tbsp Korean pancake combine (buchim garu) or plain flour

Wrapping

• 11 perilla leaves (kkaennip), medium, rinsed

Coating

• 1/4 cup plain flour, for dusting
• 2 complete eggs plus 1 egg yolk, overwhelmed with 1/4 tsp nice salt
• Cooking oil, for pan-frying

Methods to Make Stuffed Perilla Leaves

1. Season the meat
In a mixing bowl, mix the bottom meat with the seasoning (soy sauce, oyster sauce, mirin, garlic, sesame oil, and black pepper). Combine nicely till evenly coated, then cowl and let it relaxation whereas making ready the opposite components so the flavors soak in.

2. Prepare dinner the meat
Warmth a flippantly oiled pan over medium excessive warmth. Add the seasoned meat and cook dinner for 3 to 4 minutes, simply till the colour adjustments and many of the liquid evaporates. It doesn’t must be totally cooked at this stage, since it is going to end cooking as soon as stuffed contained in the perilla leaves. Break up any massive clumps with a spatula as you stir.

3. Put together the filling
In a mixing bowl, mix the cooked meat with the tofu, onion, inexperienced onion, carrot, egg, and pancake combine. Combine by hand till the combination feels sticky and cohesive. This texture will assist it maintain collectively because it cooks.

4. Coat and stuff the perilla leaves
Evenly coat the again of every perilla leaf (the again aspect with the veins exhibiting) with flour. Press it gently right into a plate of flour, then shake off any extra. This helps the filling stick and retains the entrance clear for a lighter end. Spoon a small quantity of filling onto one half of the leaf, then fold the opposite half over to cowl and press flippantly to seal. Repeat with the remaining leaves.

5. Pan fry the jeon
Warmth a non-stick skillet over medium warmth and add a skinny layer of oil. Working one by one, dip every stuffed perilla leaf into the overwhelmed egg, coating either side evenly, then place it straight into the pan. Fry in batches till golden brown and flippantly crisp, about 2 to three minutes per aspect. Switch to a plate lined with paper towels to empty extra oil. Serve heat.

My Finest Suggestions

• Chop the greens finely: This makes the filling smoother and simpler to unfold contained in the perilla leaves. Greater chunks can tear the leaves or make the jeon really feel uneven.
• Prepare dinner the meat simply briefly: In step 2, cook dinner the meat solely till it loses its uncooked colour and many of the liquid evaporates. It should end cooking contained in the leaf, so don’t overdo it or the meat can dry out.

• Which aspect to stuff? Historically, the filling is positioned on the again aspect of the leaf (the aspect with the veins exhibiting). Apparently, the marginally tough floor helps the filling stick, and it leaves the sleek, greener aspect on the skin for a prettier end. However don’t fear should you combine it up. It should nonetheless style scrumptious. The one distinction is the filling could slip a bit extra and the jeon may not look fairly as neat.

Serving and Storage

Perilla leaf jeon is finest heat, proper off the pan, with a easy soy dipping sauce should you like. Normally, although, it’s served with a bowl of steamed rice as a part of a Korean meal unfold, alongside different aspect dishes like kimchi.

Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Reheat in a flippantly oiled skillet or in an air fryer to deliver again the crisp edges. Microwave will soften them. They are often frozen for as much as a month, although the feel is finest when freshly cooked. Reheat in a skillet or air fryer to deliver again the crisp edges.

Extra Korean Jeon Recipes You Would possibly Like

Jeon are available many shapes and flavors, and these are a few of my go-to recipes that all the time deliver a bit additional consolation to the desk.

• Hobak Jeon (Pan-Fried Zucchini Slices) – Easy zucchini slices flippantly coated and pan-fried till golden.
• Kimchi Jeon (Kimchi Pancake) – Crispy kimchi pancakes with savory, tangy taste in each chunk.
• Pajeon (Inexperienced Onion Pancake) – A traditional Korean pancake made with plenty of inexperienced onions, crisp on the perimeters and comfortable within the center.
• Pyogo Beoseot Jeon (Stuffed Shiitake Mushrooms) – Shiitake mushrooms stuffed with a savory meat combination and pan-fried till golden.

• Season the meat: In a mixing bowl, mix the bottom meat with the seasoning (soy sauce, oyster sauce, mirin, garlic, sesame oil, and black pepper). Combine nicely till evenly coated, then cowl and let it relaxation whereas making ready the opposite components so the flavors soak in.

• Prepare dinner the meat: Warmth a flippantly oiled pan over medium excessive warmth. Add the seasoned meat and cook dinner for 3 to 4 minutes, simply till the colour adjustments and many of the liquid evaporates. It doesn’t must be totally cooked at this stage, since it is going to end cooking as soon as stuffed contained in the perilla leaves. Break up any massive clumps with a spatula as you stir.

• Put together the filling: In a mixing bowl, mix the cooked meat with the tofu, onion, inexperienced onion, carrot, egg, and pancake combine. Combine by hand till the combination feels sticky and cohesive. This texture will assist it maintain collectively because it cooks.

• Coat and stuff the perilla leaves: Evenly coat the again of every perilla leaf (the again aspect with the veins exhibiting) with flour. Press it gently right into a plate of flour, then shake off any extra. This helps the filling stick and retains the entrance clear for a lighter end. Spoon a small quantity of filling onto one half of the leaf, then fold the opposite half over to cowl and press flippantly to seal. Repeat with the remaining leaves.

• Pan fry the jeon: Beat the eggs, yolk, and salt collectively in a shallow bowl. Warmth a non-stick skillet over medium warmth and add a skinny layer of oil. Working one by one, dip every stuffed perilla leaf into the egg combination, coating either side evenly, then place it straight into the pan. Fry in batches till golden brown and flippantly crisp, about 2 to three minutes per aspect. Switch to a plate lined with paper towels to empty extra oil. Serve heat.

Finest loved heat, straight from the pan, with rice and different Korean aspect dishes (like kimchi), or with a easy soy dipping sauce should you like.
Retailer leftovers in an hermetic container within the fridge for as much as 2 days. Reheat in a flippantly oiled skillet or air fryer to deliver again the crisp edges. Keep away from microwaving, because it softens them. For longer storage, freeze for as much as 1 month and reheat the identical manner.

Energy: 82kcal | Carbohydrates: 5g | Protein: 5g | Fats: 5g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.005g | Ldl cholesterol: 73mg | Sodium: 144mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

The diet data proven is an estimate supplied by an internet diet calculator. It shouldn’t be thought-about an alternative choice to an expert nutritionist’s recommendation.

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