Kkaennip Jeon( Pan- Fried stuffed Perilla Leaves)

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ILLY

Ingredients

Stuffing

  • 8
    g Sliced and dried shitake mushroom
    soaked in water and squeeze
  • 15
    g Carrot
  • 30
    g Onion
  • 10
    g Chinese chive
  • 30
    g Zucchini
  • 300
    g Firm tofu
    Drain,Squeeze out most of water
  • 150
    g Minced pork
  • 1
    tea spoon Minced ginger
    For seasoning minced pork
  • 1
    tea spoon Mirin
    For seasoning minced pork
  • 1/2
    Table spoon Minced garlic
  • 2
    tea spoon Fine sea salt
  • 2
    pinch Pepper
    powdered
  • 2
    tea spoon Sesame oil
  • 3
    Table spoon Egg mix

Prep&Cooking

  • 12
    piece Perilla leaves
    rinse and pat dry
  • 1
    piece Cheese cloth
    30x30 cm
  • 1/2
    cup Plain flour
  • 4
    each Egg
    mix well with pinch of salt
  • 1/2
    cup Cooking oil

Dipping sauce

  • 1
    table spoon Rice vinegar
  • 1
    table spoon Soy sauce
    Korean Jin ganjang

Instructions

1
1. Prepare 1 piece Cheese cloth (30x30 cm), put sliced Tofu in it and hold each angle to make a big pocket. Press and Squeeze out most of water from tofu. It should look like crumby with a little of moisture. 2. Saok dried shitske mushroom in room temperture water for 10 minutes and squeeze out. 3. Seanson the minced pork with mirin and ginger.
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3. Cut 30 g Onion,15 g Carrot,30 g Zucchini into half cm of small dice. Chop 10 g Chinese chive and 8 g Sliced and dried shitake mushroom (soaked in water and squeeze ) 4. Mix above ingredients with Tofu. Season with salt,pepper,minced garlic,sesame oil and 3 table spoon of egg mix.
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5. Lightly dust the green side of 12 piece Perilla leaves (rinse and pat dry) with plain flour and put a good amount of stuffing on the floured side. 6. Fold the leaf while trying to make the stuffing well holded. 7. Ready flour and eggmix with the stuffed leaves near the stove. Heat a large fry pan on medium-low heat. When it's ready, drizzle half amount of cooking oil.
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8. Carefully coat the flour on the stuffed leaf and put it into the eggmix. Give it a nice coat then take gently onto the fry pan. 9. Cook off each side about 2 to 3 minutes over low heat. Make sure not to make the pan too busy, you can cook the rest of Jeon in another turn. 10. Leave Kkaennip Jeon on kitchen towel to take out extra oil for a minute.
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11. Make a dipping 1 table spoon Soy sauce (Korean Jin ganjang) and 1 table spoon Rice vinegar. Enjoy with Soju or Makgeolli!!!
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1. Prepare 1 piece Cheese cloth (30x30 cm), put sliced Tofu in it and hold each angle to make a big pocket. Press and Squeeze out most of water from tofu. It should look like crumby with a little of moisture. 2. Saok dried shitske mushroom in room temperture water for 10 minutes and squeeze out. 3. Seanson the minced pork with mirin and ginger.

Deung Galbi Jjim (BraisedPork Ribs) with Kimchi

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ILLY

Ingredients

Sauce

  • 50
    ml Mirin
  • 50
    ml Corn syrup or Honey
  • 70
    ml Soy sauce
    Korean 'Jin ganjang'
  • 2
    Tablespoon Sugar
  • 1
    Tablespoon Garlic
    minced
  • 1/2
    Tablespoon Ginger
    minced
  • 3
    Tablespoon Chilli flake
    fine,Korean
  • 2
    pinch Black pepper
    powdered

Mains

  • 1
    stalk Spring onion
    cut into 5cm
  • 1/2
    each Onion
    cut into 2cm in a length way
  • 300
    g Kimchi
    well fermented
  • 1
    kg Pork ribs
  • 40
    g Carrot
    cut into a half cm
  • 700
    ml Cold water

Preparation

  • 200
    ml Soju
  • 1
    piece Bay leaf
  • 4
    liter Water
    blanching
  • 1
    teaspoon Peppercorn

garnish

  • 300
    g Mozzarella cheese
    shredded
  • 1
    each Fresh chilli
    thin sliced
  • 5
    leaves Sesame leaves
    thin sliced
  • 1/2
    stalk Spring onion
    thin sliced

Instructions

1
1. Prepare 1/2 each Onion (cut into 2cm in a length way) 1 stalk Spring onion (cut into 5cm ),40 g Carrot (cut into a half cm) and measure the ingredients as shown in the sauce recipe. 2. Cut the rib into each piece following the bone shape. 3. Once 4 liter Water (blanching) is boiling,add 200 ml Soju and bayleaf.Place cut ribs and boil for 7 minutes. 4. Take the ribs out and rinse under running cold water. Place in a colander.
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5. Mix all the sauce ingredients in a small bowl and check the season. Add another tablespoon of sugar or chilli powder if you like sweet and spicy. 6. Place the ribs in a stew pot,pour and mix the sauce well with the ribs. 7. Add cold water into the pot then start to cook over high heat for 10 minutes. 8. Add cut vegetables and 300 g Kimchi (well fermented ), reduce to medium-low heat with lid on. Cook another 25 to 30 minutes. 9. Finish with garnish as you want!
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Before start cooking, place 1 kg Pork ribs in a mixingbowl and pour enough amount of cold water to cover it. Allow 2 hours to remove blood. Rinse it and pat dry with kitchen towl.