Korea

Kkaennip jeon

Name: Kkaennip jeon
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 20 leaves dried perilla leaves; 200 g minced pork (pork mince, ground pork); 100 g squeezed and crumbled firm tofu; 1/4 finely chopped onion; a little finely chopped carrot; 3 cloves minced garlic; 2 tsp soy sauce; a pinch salt; a pinch black pepper; 1 tsp sesame oil; 1/4 cup maida (all-purpose flour, plain flour); 2 beaten egg; 2 tbsp cooking oil (vegetable oil)

Perilla leaves folded round a savoury pork and tofu filling, then fried golden.

40 minTime

17 gProtein each

mildSpice

The leaf parcel2 chapters · 1 min read

Make it your way

Grandma's wayPerilla leaves stuffed with pork and tofu, coated in egg and fried.

The original

324kcalsame

17 gproteinsame

2 gfibresame

40minutessame

Kkaennip jeon.

Per serving, worked out from the ingredient table.

Ingredients

Perilla leaves20 leaves, dried

Minced pork (pork mince, ground pork)200 g

Firm tofu100 g, squeezed and crumbled

Onion¼, finely chopped

Carrota little, finely chopped

Garlic3 cloves, minced

Soy sauce2 tsp

Salta pinch

Black peppera pinch

Sesame oil1 tsp

Maida (all-purpose flour, plain flour)¼ cup

Egg2, beaten

Cooking oil (vegetable oil)2 tbsp

Method

4 steps

1Mix pork, tofu, onion, carrot, garlic, soy, salt, pepper and sesame oil until sticky.
2Dust the inside of each leaf with flour, spread a spoon of filling on one half and fold over.
3Dust the outside with flour and dip in egg.
4Fry on medium low for 3 minutes a side until cooked through.

Serve it like this

Stack the parcels on a platter cut side showing, warm, with soy vinegar dip and rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Kkaennip jeon

Perilla leaves folded round a savoury pork and tofu filling, then fried golden.

40 minTime

17 gProtein each

mildSpice

The leaf parcel2 chapters · 1 min read

Make it your way

Grandma's wayPerilla leaves stuffed with pork and tofu, coated in egg and fried.

The original

324kcalsame

17 gproteinsame

2 gfibresame

40minutessame

Kkaennip jeon.

Per serving, worked out from the ingredient table.

Ingredients

Perilla leaves20 leaves, dried

Minced pork (pork mince, ground pork)200 g

Firm tofu100 g, squeezed and crumbled

Onion¼, finely chopped

Carrota little, finely chopped

Garlic3 cloves, minced

Soy sauce2 tsp

Salta pinch

Black peppera pinch

Sesame oil1 tsp

Maida (all-purpose flour, plain flour)¼ cup

Egg2, beaten

Cooking oil (vegetable oil)2 tbsp

Method

4 steps

1Mix pork, tofu, onion, carrot, garlic, soy, salt, pepper and sesame oil until sticky.
2Dust the inside of each leaf with flour, spread a spoon of filling on one half and fold over.
3Dust the outside with flour and dip in egg.
4Fry on medium low for 3 minutes a side until cooked through.

Serve it like this

Stack the parcels on a platter cut side showing, warm, with soy vinegar dip and rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kkaennip jeon

Make it your way

Ingredients

Method

Kkaennip jeon

Make it your way

Ingredients

Method

Make it a meal