Kkaennip Jeon

Kkaennip Jeon is a delightful Korean savory pancake made with perilla leaves, known for their unique flavor and aroma. This vegetarian dish is perfect as a side or appetizer, offering a crispy texture and a burst of herbal freshness.

Ingredients

• Perilla leaves - 10 leaves
• All-purpose flour - 1/2 cup (65g)
• Cornstarch - 2 tablespoons (30g)
• Water - 1/2 cup (120ml)
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - 3 tablespoons (45ml)
• Green onion - 1 small, chopped
• Carrot - 1 small, grated (optional)

Steps

1. Rinse the perilla leaves under cold water and pat them dry with a paper towel.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
3. Gradually add water to the flour mixture, whisking until a smooth batter forms.
4. Fold in the chopped green onion and grated carrot, if using, into the batter.
5. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
6. Dip each perilla leaf into the batter, ensuring they are evenly coated.
7. Place the coated leaf in the skillet and cook for about 2-3 minutes on each side, or until golden brown and crispy.
8. Repeat with the remaining perilla leaves, adding more oil to the skillet as needed.
9. Serve the Kkaennip Jeon warm, preferably with a dipping sauce of soy sauce mixed with a bit of vinegar and sesame oil.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants due to the perilla leaves.
• Contains healthy fats from the cooking oil.

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