Stuffed Perilla Leaves (Kkaennip Jeon) - Golden Korean Pan-Fried Perilla Pockets

Open in Supper to scale servings and turn this into a grocery list.

Steps

1. Step 1

   Season the meat: In a mixing bowl, combine the ground meat with the seasoning (soy sauce, oyster sauce, mirin, garlic, sesame oil, and black pepper). Mix well until evenly coated, then cover and let it rest while preparing the other ingredients so the flavors soak in.

2. Step 2

   Cook the meat: Heat a lightly oiled pan over medium high heat. Add the seasoned meat and cook for 3 to 4 minutes, just until the color changes and most of the liquid evaporates. It doesn’t need to be fully cooked at this stage, since it will finish cooking once stuffed inside the perilla leaves. Break up any large clumps with a spatula as you stir.

3. Step 3

   Prepare the filling: In a mixing bowl, combine the cooked meat with the tofu, onion, green onion, carrot, egg, and pancake mix. Mix by hand until the mixture feels sticky and cohesive. This texture will help it hold together as it cooks.

4. Step 4

   Coat and stuff the perilla leaves: Lightly coat the back of each perilla leaf (the back side with the veins showing) with flour. Press it gently into a plate of flour, then shake off any excess. This helps the filling stick and keeps the front clean for a lighter finish. Spoon a small amount of filling onto one half of the leaf, then fold the other half over to cover and press lightly to seal. Repeat with the remaining leaves.

5. Step 5

   Pan fry the jeon: Beat the eggs, yolk, and salt together in a shallow bowl. Heat a non-stick skillet over medium heat and add a thin layer of oil. Working one at a time, dip each stuffed perilla leaf into the egg mixture, coating both sides evenly, then place it straight into the pan. Fry in batches until golden brown and lightly crisp, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Serve warm.

Interactive, hands-free timers are available in the Supper app.