Kkaennip Jeon (Stuffed Perilla Jeon)

Finely chop the Zucchini (3/4 cup). Lightly Salt (1/4 tsp). Set aside for about 10 minutes. Squeeze out the liquid.

Finely chop the Carrot (1/2), Mushrooms (2), and Onion (1/4)

Mix All-Purpose Flour (4 Tbsp) and Farmhouse Eggs® Large Brown Eggs (3) to make an egg batter.

Combine the chopped carrot, mushroom cap, onion, zucchini, Garlic (1/2 clove), Ground Beef (4 oz), Soy Sauce (1 tsp), Sesame Oil (1 tsp), Ground Black Pepper (to taste), Salt (1/4 tsp) and 1 tablespoon of the egg Batter. Mix well by hand until evenly blended.

Wash both sides of the Perilla Leaves (12 pieces) 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 (to taste), 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.

Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of Oil (as needed), over medium-low heat. Dip each stuffed leaf, one at a time in the egg batter, and then carefully place 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. Enjoy!