Kkaennip Jeon (Stuffed Perilla Jeon)
The perilla leaves lend a distinct, robust flavor to the mildly flavored filling as well as provide an overall textural contrast. If you don’t have perilla leaves, you can stuff zucchinis or green chili peppers instead.
Ingredients
Cooking Instructions
step 1
Finely chop the Zucchini (3/4 cup). Lightly Salt (1/4 tsp). Set aside for about 10 minutes. Squeeze out the liquid.
step 2
Finely chop the Carrot (1/2), Mushrooms (2), and Onion (1/4)
step 3
Mix All-Purpose Flour (4 Tbsp) and Farmhouse Eggs® Large Brown Eggs (3) to make an egg batter.
step 4
Combine the chopped carrot, mushroom cap, onion, zucchini, Garlic (1/2 clove), Ground Beef (4 oz), Soy Sauce (1 tsp), Sesame Oil (1 tsp), Ground Black Pepper (to taste), Salt (1/4 tsp) and 1 tablespoon of the egg Batter. Mix well by hand until evenly blended.
step 5
Wash both sides of the Perilla Leaves (12 pieces) 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 All-Purpose Flour (to taste), one leaf at a time.
step 6
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.
step 7
Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of Oil (as needed), over medium-low heat. Dip each stuffed leaf, one at a time in the egg batter, and then carefully place it in the heated skillet.
step 8
Cook for 2 to 3 minutes each side, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are pan-fried.
step 9
Serve warm with a dipping sauce. Enjoy!
