Making perilla leaf jeon, red pepper jeon, and shiitake mushroom
I made jeon just enough for two people to eat. It's not hard to make Korean pancakes that are done with just one dough.
2 serving
Within 60 minutes
쿡딱
Ingredients
  • Pork and minced meat
    300g
  • Tofu
    300g
  • leek
    1/3ea
  • onion
    1/4ea
  • Shiitake mushroom
    2ea
  • Red pepper
    2ea
  • Cheongyang red pepper
    3ea
  • Eggs
    4ea
  • pan frying powder
    1cup
  • Salt
  • ground pepper
  • Shiitake mushroom
    3ea
  • Sesame leaf
    4piece
  • Crunchy red pepper
    2ea
Video
Cooking Steps
STEP 1/8
Prepare shiitake mushrooms, cheongyang peppers, red peppers, onions, and green onions.
STEP 2/8
If you remove the bottom of shiitake mushrooms, there is a groove inside. Please prepare it as it is.
Cut the peppers in half lengthwise and remove the seeds with a teaspoon.
Pick a big one and prepare about four perilla leaves.
STEP 3/8
Mash the drained tofu by hand.
Put all the meat and chopped vegetables in the tofu, season it with salt and pepper
Add the pancake mix and mix well.
STEP 4/8
Mix the meatball dough evenly and press down to drain the air.
STEP 5/8
Knead the meatballs into the shape you want, put the stuffing inside the shiitake mushrooms, and fill the pepper with the meatballs.
I put the inside of the perilla leaf in the middle and fold it into a triangle.
STEP 6/8
First, thinly coat the prepared pancakes with pancake powder and coat them with egg wash.
STEP 7/8
Grease a heated pan and cook over low heat until golden.
If you have a crown daisy, it would be prettier if you pick the leaves and put the red pepper on top
STEP 8/8
I'll also make perilla leaf jeon and chili pepper jeon.
Most of them are cooked well when cooked over low heat.
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