Cherry & Dennis Helper Habitat
Korean Perilla Leaf Pork Jeon
韓式紫蘇葉豬肉煎餅
Recipe overview
Korean perilla leaves wrap a thin layer of seasoned pork, then get a light flour-and-egg coat before gentle pan-frying.
01
Ingredients
Main ingredients
- 16 leaves Korean perilla leaves
- 400 g Minced pork
- half, about 50 g Onion
- 1 stalk Spring onion
- 2 cloves Garlic
- 2 Eggs
- 50 g Plain flour
Filling seasoning
- 1 tbsp Light soy sauce
- 1 tsp Toasted sesame oil
- a little Salt
- a little Black pepper
Oil for pan-frying
- about 2 tbsp, added in batches Neutral cooking oil
02
Tools
- Knife and two cutting boards
- Mixing bowl
- Two shallow bowls
- Nonstick frying pan
- Spatula
- Tongs
- Food thermometer
03
Steps
Step 1
Wash leaves
Wash perilla leaves one by one under clean water and check for grit.
Step 2
Dry leaves
Pat leaves gently dry with kitchen paper to reduce oil splashes during frying.
Step 3
Chop aromatics
Finely chop onion, spring onion and garlic. Use another board for raw meat.
Step 4
Mix seasoning
Combine light soy sauce, sesame oil, salt and black pepper in a small bowl.
Step 5
Mix pork filling
Add chopped aromatics and seasoning to minced pork and mix evenly. Wash hands after handling raw meat.
Step 6
Beat eggs
Beat two eggs in a shallow bowl; put flour in a second shallow bowl.
Step 7
Spread thin filling
Lay each perilla leaf flat and spread about 1 tablespoon of filling thinly over one half; do not pile it thick.
Step 8
Fold parcels
Fold the empty half of each leaf over the filling and press lightly to make a thin parcel.
Step 9
Dust with flour
Lightly coat both sides of each parcel in flour, shaking off excess.
Step 10
Dip in egg
Dip parcels one at a time into beaten egg for a thin coating on both sides.
Step 11
Fry first side gently
Add a little oil to a nonstick pan over medium-low heat. Fry parcels in batches for about 3 minutes until the first side is pale golden.
Step 12
Turn, cook and serve
Turn and fry the other side for about 3 to 4 minutes. Use a clean food thermometer to confirm the pork filling reaches at least 75°C at its centre; keep cooking if needed, then serve.
Common mistakes
- A thick filling can leave pork undercooked while the egg coating browns. A golden outside alone does not prove the pork centre is cooked.
Tips
A thin filling cooks through more reliably. Keep raw pork away from ready-to-eat food and clean utensils. Pork must reach 75°C at its centre; egg, flour, soy and wheat may cause allergies.
