Crispy Perilla Leaf Pancakes
- Korean Food Addict
- Jul 29, 2025
The Charm of Perilla Leaf Pancakes
Perilla leaf pancakes (kkaennip-jeon) are traditional Korean pan-fried dishes filled with a savory meat mixture. The aromatic perilla leaves combined with flavorful meat create a popular side dish or drinking snack.
Health Benefits of Perilla Leaves
Perilla leaves are rich in iron and calcium, and contain high amounts of beta-carotene and vitamin C. They also contain rosmarinic acid, an antioxidant that's beneficial for health.
Tips for Delicious Results
Keep the stem attached to help the leaf maintain its shape. Adding tofu to the meat filling makes it softer, while glass noodles add a pleasant texture.
Variations
Besides traditional pork, you can use beef or chicken. For vegetarians, make the filling with only mushrooms and glass noodles.
Instructions:
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Prepare Perilla Leaves
- Wash the perilla leaves thoroughly
- Pat dry carefully with paper towels to remove all moisture
- Prepare Perilla Leaves
- Wash the perilla leaves thoroughly
- Pat dry carefully with paper towels to remove all moisture
- Make the Batter
- Mix flour and water in a 1:1 ratio
- Add 1 egg and stir well until smooth
- Season with Soy Sauce
- Add 1 tablespoon of soy sauce to the batter
- Stir to incorporate seasoning evenly
- Heat the Oil
- Pour a generous amount of vegetable oil in a pan
- Heat over medium heat until small bubbles form around a chopstick
- Coat and Fry
- Dip each perilla leaf in the batter, coating both sides evenly
- Place coated leaves in the heated pan one by one
- Fry Until Golden
- Fry on medium heat until one side turns golden
- Flip and fry the other side until crispy
- Make Dipping Sauce
- Mix vinegar, gochujang, and sugar in a small bowl
- Stir well to make a sweet and tangy cho-gochujang sauce
- Serve
- Arrange the crispy perilla pancakes on a plate
- Serve with the dipping sauce while still warm
Recipe Notes:
- Choose fresh perilla leaves that are similar in size for even cooking.
- Using ice-cold water in the batter creates an extra crispy texture.
- For a heartier version, sandwich seasoned ground beef or pork between two leaves before frying.
- Reheat leftover pancakes in an air fryer to restore crispiness.
Ingredients:
Serving size
Main Ingredients
- 15 leaves Perilla leaves
- 1 cup All-purpose flour
- 1 cup Water
- 1 Egg
Seasoning
- 1 tbsp Soy sauce
- as needed Vegetable oil
Dipping Sauce
- 2 tbsp Rice vinegar
- 1 tbsp Gochujang
- 1 tsp Sugar