Kkaennip jeon (Pan-fried stuffed perilla)
User Reviews
5
Kkaennip jeon (Pan-fried stuffed perilla)
Description
Kkaennip jeon (pan-fried stuffed perilla) combines fresh perilla leaves with a savory filling of finely chopped zucchini, carrot, mushrooms, onion, garlic, and ground meat, bound with egg batter and flavored with soy sauce and sesame oil. The zucchini is salted and drained to remove excess moisture to keep the filling from becoming too wet. The stuffed leaves are floured, filled, folded over, and lightly flattened before being dipped in egg batter. Cooking is done in a lightly oiled pan over medium-low heat, allowing the leaves to cook through and the batter to set into a delicate coating.
The flavor balances the herbaceous and slightly minty notes of perilla with the umami-rich filling. The texture features tender cooked leaves with a moist meat and vegetable interior, enhanced by the thin egg batter coating. This dish can be served as a snack or banchan (Korean side dish), complementing rice and other dishes.
Handling the leaves gently and not drying them completely before coating helps retain their pliability. Cooking over medium-low heat prevents burning while ensuring the filling cooks thoroughly. Using ground beef or pork provides a rich taste; the seasoning in the filling is light but flavorful, letting the perilla leaf aroma stand out.
Ingredients
- 12 kkaennip perilla pieces
For the stuffing:
- 4 ounces zucchini
- 1/4 teaspoon salt
- 1/2 carrot small
- 2 to 3 mushroom caps
- 1/4 onion small
- 1/2 teaspoon garlic minced
- 4 ounces ground beef or pork
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- salt salt about 1/4 teaspoon
- black pepper salt about 1/4 teaspoon
- 1 tablespoon egg batter from the batter ingredient
For the batter:
- 1/4 cup flour
- 3 egg large, beaten well
- cooking oil for pan frying
Instructions
- Finely chop the zucchini. Lightly salt. Set aside for about 10 minutes. Squeeze out the liquid. Finely chop the carrot, 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 flour, one leaf at a time.
- Place a perilla leaf on your hand. Add about a tablespoon 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 with a dipping sauce.
Alternatively you can stuff zucchinis or peppers:
- Cut the zucchini into 1/2 inch-thick rounds. Cut out the interior with a spoon (or a melon baller). Lightly sprinkle with salt. Let sit for about 20 minutes. Pat dry excess water with a paper towel. Dredge in flour. Fill the opening with the stuffing. Coat the stuffed zucchini lightly with the flour. Dip in the egg batter. Follow the directions above to cook.
- Cut the peppers in half lengthwise. Dredge in flour. Stuff the peppers. Coat the stuffed peppers lightly with the flour. Dip in the egg batter. Follow the directions above to cook.
User Reviews
Overall Rating
5
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