Appetizer for 4
Kkaennip Jeon
Perilla leaves hold a seasoned beef and vegetable filling, then are coated with flour and egg before pan-frying.
$2.69per serving $$
30 minstart to table
4servings
Ingredients
- 12 kkaennip
- 4 oz zucchini
- 1/4 tsp salt
- 1/2 small carrot
- 2 1/2 mushroom caps
- 1/4 small onion
- 1/2 tsp minced garlic
- 4 oz ground beef
- 1 tsp soy sauce
- 1 tsp sesame oil
- salt and pepper
- 1/4 cup flour
- 3 large eggs
- cooking oil for pan frying (optional)
Steps
- Finely chop the zucchini, carrot, mushrooms, and onion, then squeeze out excess moisture from the zucchini.
- Mix the vegetables, garlic, ground beef, soy sauce, sesame oil, salt, and pepper in a bowl for 3 minutes.
- Place about 1 tablespoon of filling on each perilla leaf and fold the leaves over the filling.
- Coat each filled leaf lightly with flour, then dip it in beaten eggs.
- Heat oil in a large skillet over medium heat and cook the jeon for 3 minutes per side.
- Check that the beef reaches 160 F, adding 1 to 2 minutes per side if needed.
Main ingredient on sale this week? See what to make with ground beef on sale.
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