Cooking Instructions
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Step 1
Finely chop the
Zucchini (3/4 cup)
. Lightly
Salt (1/4 tsp)
. Set aside for about 10 minutes. Squeeze out the liquid.
Step 2
Finely chop the
Carrot (1/2)
,
Mushrooms (2)
, and
Onion (1/4)
Step 3
Mix
All-Purpose Flour (1/4 cup)
and
Large Eggs (3)
to make an egg batter.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
Serve warm with a dipping sauce. Enjoy!
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