📝 About This Recipe
Kkaennip-jeon is a beloved Korean classic that marries the bold, minty, and citrusy notes of fresh perilla leaves with a savory, juice-filled meat stuffing. These delicate parcels are pan-fried in a light egg wash until golden brown, creating a sophisticated appetizer that is both aromatic and incredibly satisfying. Often served during Korean festive holidays like Chuseok, these pancakes offer a perfect balance of herbal freshness and rich umami flavor.
🥗 Ingredients
Main Components
- 20-24 pieces Fresh Perilla Leaves (washed and patted dry)
- 1/2 cup All-purpose flour (for dredging)
- 3 pieces Large eggs (beaten with a pinch of salt)
- 3-4 tablespoons Vegetable oil (for pan-frying)
The Meat Filling
- 150 grams Ground Pork (can be a mix of pork and beef)
- 100 grams Firm Tofu (water squeezed out and mashed)
- 1 tablespoon Garlic (minced)
- 2 stalks Green Onions (finely chopped)
- 2 tablespoons Carrot (finely minced)
- 1 tablespoon Soy Sauce (regular or light)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Toasted Sesame Seeds (crushed slightly)
- 1/4 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Salt
Dipping Sauce
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 tablespoon Water
- 1/2 teaspoon Gochugaru (Korean chili flakes) (optional)
👨🍳 Instructions
-
1
Prepare the perilla leaves by washing them thoroughly under cold water. Pat each leaf completely dry with paper towels; moisture on the leaves will prevent the flour from sticking.
-
2
Prepare the tofu by wrapping it in a cheesecloth or thick paper towel and squeezing out as much moisture as possible. Mash it finely with a fork.
-
3
In a medium mixing bowl, combine the ground pork, mashed tofu, minced garlic, green onions, carrot, soy sauce, sesame oil, sesame seeds, salt, and pepper.
-
4
Mix the filling vigorously by hand for about 2-3 minutes until the mixture becomes slightly sticky and well-incorporated. This ensures the filling stays together during cooking.
-
5
Place a perilla leaf on a flat surface, dull side (back) facing up. Dust the back of the leaf lightly with a thin layer of flour.
-
6
Place about 1 tablespoon of the meat mixture onto the bottom half of the leaf, spreading it into a thin semi-circle, leaving a small border at the edges.
-
7
Fold the top half of the leaf over the filling to create a half-moon shape. Press the edges gently to seal. Repeat this process for all remaining leaves.
-
8
Lightly coat the outside of each folded leaf parcel in flour, shaking off any excess. The coating should be very thin.
-
9
Beat the eggs in a shallow bowl with a pinch of salt. Heat a large non-stick skillet over medium-low heat and add 2 tablespoons of vegetable oil.
-
10
Dip each floured leaf into the egg wash, ensuring it is fully coated, and place it gently into the hot skillet.
-
11
Fry for 3-4 minutes on the first side. Adjust the heat to low if they are browning too quickly; the goal is to cook the meat through without burning the egg wash.
-
12
Flip the pancakes and cook for another 3 minutes until the meat is fully cooked and the exterior is a beautiful golden yellow.
-
13
Remove the pancakes and place them on a wire rack or paper towel-lined plate to drain any excess oil.
-
14
Whisk together the dipping sauce ingredients in a small bowl.
-
15
Serve the Kkaennip-jeon warm with the dipping sauce on the side.
💡 Chef's Tips
Ensure the perilla leaves are bone-dry before starting, otherwise the flour will clump and fall off. Don't overstuff the leaves; a thin layer of meat ensures the pork cooks through at the same rate the egg browns. Use medium-low heat throughout the frying process; the egg wash is delicate and can burn before the meat is safe to eat. If you don't eat pork, finely minced shrimp or ground chicken makes an excellent alternative filling. Squeezing the water out of the tofu is the secret to a 'tight' filling that doesn't become soggy.
🍽️ Serving Suggestions
Serve as part of a traditional Korean 'Banchan' spread with steamed white rice. Pair with a chilled glass of Makgeolli (Korean rice wine) for an authentic pub-style experience. Serve alongside a spicy dipping sauce or a side of pickled radishes (Danmuji) to cut through the richness. Arrange in a circular pattern on a large wooden platter for a beautiful party appetizer.