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 perilla leaves lend a distinct, robust flavor to the mildly flavored filling as well as provide an overall 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. 

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)

Have you tried this kkaennip jeon recipe? Please rate the recipe below and leave a comment! Stay in touch by following me on YouTubePinterestTwitterFacebook, and Instagram.

DSC 0822 350x350 - Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

Kkaennip jeon (Pan-fried stuffed perilla)

5 from 1 vote
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4
Print Recipe


  • 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


  • 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)
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Recipe Rating



  1. Patricia Nel says

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

    • 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?

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

  3. Ukky Chan says

    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.

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

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

  5. Brian Grover says

    Gonna try it tonight! Living in Andong!

    • 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!

  6. kumars kitchen says

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

  7. looks so delicate and pretty.

  8. Rebecca Subbiah says

    these look tasty would love to try

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