1
Finely mince the Cheongyang chili peppers and regular chili peppers.
Perilla Leaf Pancakes
A golden recipe for fragrant, non-greasy perilla leaf pancakes that even beginners can easily follow.
KoreanSide Dish
📝 13 steps
What You'll Need
Perilla leavesas needed
Meat600g
Cheongyang chili pepperas needed
Carrotas needed
Onionas needed
Chivesas needed
Garlic1 tbsp minced garlic
Salt2 tbsp
Sesame oil3 tbsp
Black pepperas needed
Sugar0.5 tbsp
Eggas needed
Flouras needed
Instructions
2
Mince the carrots and onions at home along with the meat, or chop them with a knife.
3
Finely mince the carrots, onions, perilla leaves, chives (or green onions), and Cheongyang chili peppers.
4
In a bowl, add 600g of minced meat and 3 tbsp of sesame oil.
5
Add a suitable amount of black pepper to the meat to remove any gamey smell.
6
Add about 0.5 tbsp of sugar.
7
Knead the mixture well so that the ingredients are evenly combined.
8
Beat the eggs in a bowl.
9
Remove the moisture from the perilla leaves and trim off the stems.
10
Lightly dust the inside of the perilla leaves with flour and shake off the excess.
11
Place the prepared meat filling into the floured perilla leaves and fold them in half.
12
Coat the meat-filled perilla leaves with flour and dip them into the beaten egg mixture.
13
Heat oil in a pan and fry the egg-coated perilla leaf pancakes until golden brown.