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Kkaennip Jeon (Stuffed Perilla Jeon)
Recipe

15 INGREDIENTS • 9 STEPS • 1HR

Kkaennip Jeon (Stuffed Perilla Jeon)

4.0
3 ratings
The perilla leaves lend a distinct, robust flavor to the mildly flavored filling as well as provide an overall textural contrast. If you don’t have perilla leaves, you can stuff zucchinis or green chili peppers instead.
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Kkaennip Jeon (Stuffed Perilla Jeon)
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Korean Bapsang
Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.
http://www.koreanbapsang.com/
The perilla leaves lend a distinct, robust flavor to the mildly flavored filling as well as provide an overall textural contrast. If you don’t have perilla leaves, you can stuff zucchinis or green chili peppers instead.
1HR
Total Time
$2.17
Cost Per Serving
Ingredients
Servings
4
US / Metric
Zucchini
3/4 cup
Salt
1/2 tsp
Carrot
1/2
Small Carrot
Mushroom
2
Mushrooms
Onion
1/4
Small Onion
Garlic
1/2 clove
Garlic, minced
Ground Beef
4 oz
Ground Beef
or Ground Pork
Soy Sauce
1 tsp
Sesame Oil
1 tsp
Sesame Oil
Oil
as needed
Oil
Perilla Leaf
12 pieces
Nutrition Per Serving
VIEW ALL
Calories
188
Fat
10.2 g
Protein
14.1 g
Carbs
10.1 g
Add to plan
logo
Kkaennip Jeon (Stuffed Perilla Jeon)
Save
author_avatar
Korean Bapsang
Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home.
http://www.koreanbapsang.com/
Cooking InstructionsHide images
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 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 Farmhouse Eggs® Large Brown 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 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 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 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 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 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!
step 9 Serve warm with a dipping sauce. Enjoy!
Tags
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Appetizers
Dairy-Free
Beef
Asian
Comfort Food
Lunch
Shellfish-Free
Korean
Vegetables
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