Kkaennip (perilla leaf) jeon is a type of jeon that’s pan-fried in egg batter, similar to jeon dishes such as hobakjeon (zucchini) and saengseonjeon (fish). It’s a variation that’s stuffed before being coated with the egg batter. The perilla leaves lend a distinct, robust flavor to the mildly flavored filling and provide an overall textural contrast. You can also stuff zucchini rounds (by cutting out the middle interior) or green chili peppers with the same filling for more variations. Enjoy it as an appetizer or side dish with any Korean meal.

Ingredients:

12 kkaennip (perilla) pieces

For the stuffing:

100 grams zucchini and 1/4 teaspoon salt
1/2 small carrot
2 to 3 mushroom caps
1/4 small onion
1/2 teaspoon minced garlic
100 grams ground beef (or pork)
1 teaspoon soy sauce
1 teaspoon sesame oil
Salt (about 1/4 teaspoon) and pepper
1 tablespoon of egg batter

For the batter:

1/4 cup flour
3 large eggs, beaten
Oil for panfrying

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 nonstick 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. You can cook a few of them at once.

Cook each side for 2 to 3 minutes, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are panfried. Serve warm with a dipping sauce.

By Ro Hyo-sun

For more recipes visit www.koreanbapsang.com.