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    Home » Appetizers

    Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

    Published 09/18/2013. Updated 07/27/2021

    Jump to Recipe

     This perilla jeon is a type of Korean jeon that’s stuffed, egg-battered and pan-fried. The perilla leaves give a nice flavor and textural contrast to the mildly flavored filling.

    DSC 0848 3 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

    This Thursday is Chuseok (Korean Thanksgiving/mid-autumn festival). A Korean feast always includes a variety of jeon (pan-fried battered food). Luckily, I have several different jeon dishes on this blog to help you celebrate Chuseok. For example, in my modeumjeon post, I showed you how to make a type of jeon that’s pan-fried in egg batter, using different ingredients, such as hobakjeon (zucchini), saewoojeon (shrimp), and saengseonjeon (fish).

    You make these jeon dishes by first dredging the main ingredients in flour, then dipping them in egg batter, and finally pan-frying them.

    This kkaennip (perilla) jeon is made similarly, but it’s a variation that’s stuffed before being coated with the egg batter. The distinctly flavored perilla leaves pair deliciously with the mild filling and provide a nice textural contrast.

    If you don’t have perilla leaves, you can stuff zucchinis or green chili peppers instead. I’ve also included these in the recipe as alternatives. Also, you can simply make wanjajeon with the meat mixture in this recipe. 

    Enjoy it on your Chuseok table or simply as an appetizer or side dish with any Korean meal.

    DSC 0822 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC 0822 e1692055531660 300x300 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

    Kkaennip jeon (Pan-fried stuffed perilla)

    5 from 7 votes
    Appetizer
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 12 kkaennip perilla pieces

    For the stuffing:

    • 4 ounces zucchini
    • 1/4 teaspoon salt
    • 1/2 small carrot
    • 2 to 3 mushroom caps
    • 1/4 small onion
    • 1/2 teaspoon minced garlic
    • 4 ounces ground beef or pork
    • 1 teaspoon soy sauce
    • 1 teaspoon sesame oil
    • salt (about 1/4 teaspoon) and pepper
    • 1 tablespoon egg batter from the batter ingredient

    For the batter:

    • 1/4 cup flour
    • 3 large eggs, beaten well
    • cooking oil for pan frying

    Instructions

    • Finely chop the zucchini. Lightly salt. Set aside for about 10 minutes. Squeeze out the liquid. Finely chop the carrot, mushrooms, and onion. Combine all the stuffing ingredients well by hand until evenly blended.
      DSC 0682 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • Wash both sides of the perilla leaves under running water, one leaf at a time. Shake off the excess water. Do not dry completely. Dredge both sides of the perilla leaves in the flour, one leaf at a time.
      DSC 2120 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • Place a perilla leaf on your hand. Add about a tablespoon of stuffing to the upper half of the perilla leaf. Spread evenly with a spoon. Bring the other half of the leaf over to cover the stuffing. Lightly flatten it with your hand. (Do this step for each leaf before the next step.)
      DSC 0690 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • Heat a large non-stick skillet and lightly oil, using a couple of teaspoons of oil, over medium low heat. Dip each stuffed leaf, one at a time, in the egg batter, carefully placing it in the heated skillet.
      DSC 0724 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • Cook for 2 to 3 minutes each side, adding a teaspoon or two of oil, until slightly golden without browning. Repeat until all the pieces are pan-fried. Serve warm with a dipping sauce.
      DSC 0717 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

    Alternatively you can stuff zucchinis or peppers:

    • Cut the zucchini into 1/2 inch-thick rounds. Cut out the interior with a spoon (or a melon baller). Lightly sprinkle with salt. Let sit for about 20 minutes. Pat dry excess water with a paper towel. Dredge in flour. Fill the opening with the stuffing. Coat the stuffed zucchini lightly with the flour. Dip in the egg batter. Follow the directions above to cook.
      DSC 0710 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    • Cut the peppers in half lengthwise. Dredge in flour. Stuff the peppers. Coat the stuffed peppers lightly with the flour. Dip in the egg batter. Follow the directions above to cook.
      DSC 0716 640x428 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Patricia Nel says

      July 28, 2020 at 5:19 pm

      Can you freeze these after cooking them and they are cooled?

      Reply
      • Hyosun says

        July 28, 2020 at 8:00 pm

        The stuffing should be okay, but it might change the texture of kkaennip not in a good way. How about if you freeze the stuffing and make with fresh kkaennip when you want to serve?

        Reply
    2. Brian says

      June 27, 2017 at 8:02 pm

      Probably a stupid question, but is the beef pre cooked or raw when you wrap it?

      Reply
      • Hyosun says

        July 02, 2017 at 1:08 am

        It’s raw, and cooked in the pan once wrapped.

        Reply
    3. Ukky Chan says

      July 26, 2016 at 6:10 pm

      This was very delicious as a small dinner for me and my husband. We had it with thai peanut sauce. Made exactly as you directed, it was a great way to use up the shiso threathening to bury us all!

      I could see this as a full dinner if served over rice.

      Reply
      • Hyosun says

        July 26, 2016 at 10:27 pm

        Yup – it would be great with some rice and kimchi! I have the same problem. It’s taking over my backyard!

        Reply
    4. Yoli says

      May 15, 2015 at 4:15 am

      This recipe sounds delicious, can’t wait to try it!!

      Reply
    5. Brian Grover says

      June 14, 2014 at 8:22 am

      Gonna try it tonight! Living in Andong!

      Reply
      • Hyosun says

        June 14, 2014 at 12:26 pm

        How nice! I’m sure there are fresh kkaennip everywhere in Andong. Hope you’re enjoying Andong and its amazing food. Thanks for coming by!

        Reply
    6. kumars kitchen says

      September 23, 2013 at 11:55 am

      loved these perilla parcels…must taste out of the world 🙂

      Reply
      • Hyosun Ro says

        September 23, 2013 at 1:06 pm

        Thanks! Hope you try it.

        Reply
    7. Nammi says

      September 20, 2013 at 3:45 am

      looks so delicate and pretty.

      Reply
      • Hyosun Ro says

        September 23, 2013 at 1:08 pm

        Thank you! It’s easy to make. Hope you try it.

        Reply
    8. Rebecca Subbiah says

      September 19, 2013 at 2:39 am

      these look tasty would love to try

      Reply
      • Hyosun Ro says

        September 20, 2013 at 1:42 am

        Perilla gives it a nice unique flavor. Hope you try it. Thanks.

        Reply
    9. minneville says

      September 18, 2013 at 1:14 pm

      I really like the idea of perilla pancake! I can smell it now! Thank you for sharing!

      Reply
      • Hyosun Ro says

        September 20, 2013 at 1:41 am

        You’re welcome! Thanks for visiting!

        Reply
    5 from 7 votes (7 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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