Dish

Kkaennip-jeon

Kkaennip-jeon is a simple and flavorful dish that is easy to make. The perilla leaves are coated in a batter made from flour, water, and egg and then pan-fried until crispy. The dish is often served with a soy dipping sauce made from soy sauce, vinegar, and sesame oil.

Asian cuisine› East Asian cuisine› Korean cuisine

Snack

Origins and history

Perilla leaves have been used in Korean cuisine for centuries and are believed to have medicinal properties. Kkaennip-jeon is a popular way to enjoy the leaves and is often served in Korean restaurants and homes.

Dietary considerations

Suitable for vegetarians. May contain gluten and eggs.

Variations

Some variations of kkaennip-jeon include adding chopped garlic or green onions to the batter for added flavor. Some recipes also call for using a mixture of perilla and other herbs such as chives or parsley.

Presentation and garnishing

Kkaennip-jeon is typically served on a plate or platter and is arranged in a circular pattern. The dish can be garnished with a sprinkle of sesame seeds or chopped green onions.

Tips & Tricks

To make the batter more flavorful, try adding a pinch of salt or red pepper flakes. To make the kkaennip-jeon more crispy, try using a mixture of flour and cornstarch in the batter.

Side-dishes

Kkaennip-jeon can be served with a side of rice or as part of a larger Korean meal. It can also be accompanied by a glass of Korean rice wine or beer.