Stuffed Perilla Leaves (Kkaennip Jeon) - Golden Korean Pan-Fried Perilla Pockets
These stuffed perilla leaves are a classic Korean jeon, filled with a savory meat mixture and pan-fried until golden. Soft and aromatic with a hint of sesame-like nuttiness, they make the perfect side for holidays, family gatherings, or a cozy meal at home.
Servings: 11
Calories: 82kcal
Ingredients
Filling
- 160 g ground pork or beef (5.6 oz)
- 1/2 Tbsp soy sauce , Sempio 701 Yangjo Ganjang or Kikkoman brand
- 1 tsp oyster sauce
- 1/2 tsp mirin (sweet cooking wine)
- 1 Tbsp minced garlic
- 1/8 tsp sesame oil
- A pinch black pepper (or to taste)
- 50 g firm tofu (1.8 oz), pressed to remove excess water and finely crumbled
- 50 g onion (1.8 oz), finely chopped
- 20 g green onion (0.7 oz), white part, finely chopped
- 30 g carrot (1 oz), finely chopped
- 1 whole egg
- 2 Tbsp Korean pancake mix (buchim garu) or plain flour
Wrapping
- 11 perilla leaves (kkaennip), medium, rinsed
Coating
- 1/4 cup plain flour , for dusting
- 2 whole eggs
- 1 egg yolk
- 1/4 tsp fine salt
- Cooking oil , for pan-frying
Instructions
- Season the meat: In a mixing bowl, combine the ground meat with the seasoning (soy sauce, oyster sauce, mirin, garlic, sesame oil, and black pepper). Mix well until evenly coated, then cover and let it rest while preparing the other ingredients so the flavors soak in.
- Cook the meat: Heat a lightly oiled pan over medium high heat. Add the seasoned meat and cook for 3 to 4 minutes, just until the color changes and most of the liquid evaporates. It doesn’t need to be fully cooked at this stage, since it will finish cooking once stuffed inside the perilla leaves. Break up any large clumps with a spatula as you stir.
- Prepare the filling: In a mixing bowl, combine the cooked meat with the tofu, onion, green onion, carrot, egg, and pancake mix. Mix by hand until the mixture feels sticky and cohesive. This texture will help it hold together as it cooks.
- Coat and stuff the perilla leaves: Lightly coat the back of each perilla leaf (the back side with the veins showing) with flour. Press it gently into a plate of flour, then shake off any excess. This helps the filling stick and keeps the front clean for a lighter finish. Spoon a small amount of filling onto one half of the leaf, then fold the other half over to cover and press lightly to seal. Repeat with the remaining leaves.
- Pan fry the jeon: Beat the eggs, yolk, and salt together in a shallow bowl. Heat a non-stick skillet over medium heat and add a thin layer of oil. Working one at a time, dip each stuffed perilla leaf into the egg mixture, coating both sides evenly, then place it straight into the pan. Fry in batches until golden brown and lightly crisp, about 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Serve warm.
Notes
Best enjoyed warm, straight from the pan, with rice and other Korean side dishes (like kimchi), or with a simple soy dipping sauce if you like.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a lightly oiled skillet or air fryer to bring back the crisp edges. Avoid microwaving, as it softens them. For longer storage, freeze for up to 1 month and reheat the same way.
Nutrition
Calories: 82kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.005g | Cholesterol: 73mg | Sodium: 144mg | Potassium: 90mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg