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How to Make Pan-fried Perilla Leaves (Kkaennip Jeon) in easy way

What we will cook today is Pan-fried Perilla leaves that Koreans call Kkaenip jeon. This is a very healthy meal that is quick to make and easy to cook.

The pan-fried perilla leaves (Kkaenip jeon) are super delicious, with an aromatic flavor that you will definitely want to eat.It has also become my favorite so I cook it often.

I learned to cook it when I watched a Korean vlog where an old man made it and I was curious as to what it actually tastes like.

I still don’t know what the ingredients of Pan-fried Perilla Leaves (Kkaennip Jeon) are, but luckily I know a Korean who knows how to cook and he taught me the ingredients for cooking Kkaennip Jeon.

The ingredients of Pan-fried Perilla Leaves (Kkaennip Jeon)

• 1 kilo of ground pork
• buy 5 packages of perilla leaves (Kkaenip) in the nearby Markets. Each pack of perilla leaves has 15 to 16 pieces.
• 1 Korean tofu
• 1 big carrots cut into small pieces
• 2 Onions cut into small pieces
• 3 large onion leeks and cut them into small pieces
• 4 spoons of soy sauce
• 2 tea spoon of Ground pepper
• Salt to add flavor
• Flour
• Egg
• If you want it spicy, you can add chili cut into small pieces

Our recipe is a type of pancake that Koreans commonly call jeon. There are many ingredients needed before you can cook it, but usually you can only find it in the markets.

Instructions:

• Wash the perilla or Kkaenip leaf well, set aside and dry it.

• Take a large bowl and put 1 kilo of ground pork in it. Follow the other ingredients, this is the tufo, ( just a reminder that before you put the tufo, it must be very dry so that the meat does not supper wet ). Put the carrot chop, onion leeks, onion, ground pepper and salt. Use gloves to mix it well.

• Next, take some flour and put it on a wide plate so as not to spread too much.

Put flour on the front and back of the perilla leaves. Add a moderate amount of meat according to the size of the perilla leaves, it should not be thick, just thin enough to cook quickly.

• Put 4 eggs in the bowl and put the finished Kkaennip Jeon here. Everything should be topped with egg to look good and taste good.

• Then put a little oil in the hot pan and gently put the Kkaennip Jeon so that the egg does not spread.

Note :

The method to cook it properly should be on low heat to cook the meat inside the Perilla Leaves.

The last thing you will do while cooking Pan-fried Perilla Leaves (Kkaennip Jeon) is how to make the Kkaennip Jeon sauce. Season 5 tablespoons of Korean soy sauce in a small bowl and add half a tablespoon of vinegar.

Pan-fried Perilla Leaves (Kkaennip Jeon) sauce is very easy to make. Others put a lot of ingredients in the sauce, but I like the simple one because Kkaennip Jeon tastes better without the sauce.

How to Make Pan-fried Perilla Leaves (Kkaennip Jeon) in easy way

If you don’t have Korean soy sauce and vinegar, you can use something else, like Philippine soy sauce or something else.

If you have a lot of leftover meat and run out of Perilla Leaves, you can also use it in other ways such as putting it on green chilies.

The cooking is still the same way and the sauce is just the same. It is also very tasty, this is what I often make when I run out of Perilla Leaves.

Instructions:

• You should choose a medium sized green chili and cut it lengthwise down the middle and gently scoop out the seeds inside the chili.
• Place the remaining meat in the center of the chili. For a quick and effortless way, get some plastic and put the filling inside and poke a small hole in the end that just fits the hole in the chili.
• Add flour and eggs and place in a hot pan. The flame should be low enough to cook the meat inside the chili.

It’s worth all the hard work and effort in cooking because it’s nutritious and quick to make. If you plan to cook it, don’t hesitate because it’s so delicious.

Hope this helps you, thank you.