Kkaennip-jeon: Savory Korean Perilla Leaf Pancakes

Recipe

Kkaennip-jeon: Savory Korean Perilla Leaf Pancakes

Crispy Delights: Korean Perilla Leaf Pancakes with a Twist

4.3 out of 5

Indulge in the flavors of Korean cuisine with this delightful recipe for Kkaennip-jeon. These savory perilla leaf pancakes are a popular dish in Korean households, known for their crispy texture and aromatic taste.

Jan Dec
Snack› Kkaennip-jeon
Asian cuisine› East Asian cuisine› Korean cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Dairy-free, Nut-free, Low calorie

Allergens

Wheat (gluten)

Not suitable for

Gluten-free, Paleo, Keto, High protein, Low carb

Ingredients

Nutrition

  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 5g, 0.5g
  • Carbohydrates (total, sugars): 30g, 1g
  • Protein: 4g
  • Fiber: 2g
  • Salt: 0.6g

Preparation

  1. 1.
    Rinse the perilla leaves under cold water and pat them dry with a paper towel.
  2. 2.
    In a mixing bowl, combine the all-purpose flour, water, salt, black pepper, and sesame oil. Whisk until you have a smooth batter.
  3. 3.
    Heat a generous amount of vegetable oil in a non-stick frying pan over medium heat.
  4. 4.
    Dip each perilla leaf into the batter, making sure it is evenly coated.
  5. 5.
    Place the coated perilla leaf onto the hot pan and cook for about 2-3 minutes on each side, or until golden brown and crispy.
  6. 6.
    Remove the pancakes from the pan and drain them on a paper towel to remove any excess oil.
  7. 7.
    Repeat the process with the remaining perilla leaves and batter.
  8. 8.
    Serve the Kkaennip-jeon hot as an appetizer or side dish.

Treat your ingredients with care...

  • Perilla leaves — Make sure to choose fresh perilla leaves with vibrant green color. Remove any tough stems before using.

Tips & Tricks

  • For extra crispiness, you can add a tablespoon of rice flour to the batter.
  • Serve the Kkaennip-jeon with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for added flavor.
  • If perilla leaves are not available, you can substitute them with spinach leaves for a different twist.

Serving advice

Serve the Kkaennip-jeon as an appetizer or side dish alongside a Korean meal. They are best enjoyed hot and crispy.

Presentation advice

Arrange the Kkaennip-jeon on a platter, garnished with sesame seeds and chopped green onions for a visually appealing presentation.

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