Beef and perilla jeon is a creative way of cooking perilla leaves. I like food with a good match of flavors in various ingredients. This food is a perfect example. The unique flavor of perilla tastes great with marinated beef. My husband is still not accustomed to the flavor of perilla, so he usually does not like it. However, he loved this perilla jeon. He said that the raw perilla taste is not strong; the jeon just tastes great. So, if you see perilla leaves in a Korean or Asian grocery store, please try this someday.
Yield: 15 Pieces
Short Korean Lesson: *^^*
- ToGgi (토끼) = Rabbit
- GeoBukI (거북이) = Turtle
- 1 Cup Ground Beef or Pork
- 15 Perilla Leaves
- ¼ Cup Firm Tofu
- ¼ Cup Flour
- 3 Large Eggs
- ¼ Cup Onion
- 2 Tbsp Carrot
- 1½ Tbsp Green Onion
- ½ Tbsp Garlic
- 1 Tbsp Soy Sauce
- ½ Tbsp Sesame Oil
- ⅛ tsp Black Pepper
- Some Cooking Oil for Frying
- 1 tsp Cooking Wine (Optional)
- ⅛ tsp Salt
- ⅛ tsp Black Pepper
Marinate 1 cup of ground beef (or pork) in 1 tsp of cooking wine, ⅛ tsp of salt, and ⅛ tsp of black pepper for at least 10 minutes.
Finely chop ¼ cup worth of onion, 2 Tbsp worth of carrot, 1½ Tbsp worth of green onion, and ½ Tbsp worth of garlic.
Wash ¼ cup worth of firm tofu once and squeeze it in a paper towel to remove some of the liquid from it.
Combine the marinated beef, chopped vegetables, tofu, 1 egg, 1 Tbsp of soy sauce, ½ Tbsp of sesame oil, and ⅛ tsp of black pepper in a mixing bowl. Mix so that all of the ingredients stick together nicely.
Rinse about 15 medium sized perilla leaves and set them aside to dry out.
On a flat plate, pour about ¼ cup of flour. Evenly flour the backside of a perilla leaf. The flour helps the beef mixture stick to the perilla leaf.
Spread about 1 Tbsp of beef mixture on one half of the floured side of the perilla leaf. About a quarter inch thickness of beef will be good.
Fold the perilla leaf in half and cover the outer surface with flour.
In a flat bowl, break 2 large eggs and whisk them gently. Mix in 2 pinches of salt. Dip both sides of the floured perilla leaf in the egg mixture.
Fry the egg-dipped perilla leaves in a heated and generously oiled pan.
It is important that the beef gets completely cooked, without burning the perilla leaves. So, fry each side of the jeon for about 7 to 8 minutes on medium or medium-low with patience. When one side is done, flip, and fry the other side for another 7 to 8 minutes.
We normally make this kind of food during our traditional holidays in Korea. However, you can make this any time of the year. You can also eat them just plain or as a side dish. It is delicious and pretty to serve.