Kkaennip Jeon( Pan- Fried stuffed Perilla Leaves)

ILLY's avatar
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.
2
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.
3
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.
4
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.
5
11. Make a dipping 1 table spoon Soy sauce (Korean Jin ganjang) and 1 table spoon Rice vinegar. Enjoy with Soju or Makgeolli!!!
Share
ILLY's avatar
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.