Vegan Kkaennip Jeon

Vegan Kkaennip Jeon is a delightful Korean pancake made with fragrant perilla leaves, offering a unique herbaceous flavor perfect for breakfast. This easy-to-make dish is crispy on the outside and tender on the inside, making it a satisfying vegan option.

Ingredients

• Perilla leaves - 10 leaves
• All-purpose flour - 1/2 cup (60g)
• Water - 1/2 cup (120ml)
• Cornstarch - 2 tablespoons (15g)
• Salt - 1/2 teaspoon (2g)
• Black pepper - 1/4 teaspoon (1g)
• Vegetable oil - for frying (approximately 3 tablespoons)
• Soy sauce - for serving (optional)

Steps

1. In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper.
2. Gradually add water to the dry ingredients, whisking until you have a smooth batter.
3. Rinse the perilla leaves gently under cold water and pat them dry with a paper towel.
4. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
5. Dip each perilla leaf into the batter, ensuring they are fully coated, then place them in the skillet.
6. Cook for 2-3 minutes on each side or until golden brown and crispy, adding more oil as needed.
7. Remove the pancakes from the skillet and place them on a paper towel to absorb excess oil.
8. Serve warm with soy sauce for dipping, if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 2 g
• Sugar: 0 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.12 L

Health Benefits

• Rich in antioxidants from perilla leaves, which can help reduce inflammation.
• Low in cholesterol and can support heart health.

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