Best Pan-Fried Perilla Leaf Patties

Discovering Perilla Leaves

My Favorite is Pan-Fried Perilla Leaf Patties and I remember the first time I stumbled upon perilla leaves at a Korean market. At first glance, they looked like large mint leaves, but their earthy aroma drew me in. I had no idea how to cook with them, but I was determined to learn. A helpful vendor explained that perilla leaves are often used in Korean cuisine, especially in dishes like jeon, which are savory pancakes or patties. I decided to give it a try, intrigued by the idea of combining these minty leaves with a flavorful beef filling.

The Joy of Pan-Frying

When I got home, I searched for a recipe and decided to make Pan-Fried Perilla Leaf Patties. The process was surprisingly simple. I seasoned ground beef with garlic, soy sauce, and a bit of sesame oil, then folded the meat into the leaves like tiny packages. The smell of the patties sizzling in the pan was heavenly—crispy on the outside, yet tender and juicy inside. The contrast of textures was my favorite part. Each bite was packed with savory goodness, balanced perfectly by the refreshing, slightly minty flavor of the perilla leaves.

A Dipping Sauce to Remember

While the patties cooked, I whipped up a quick dipping sauce with soy sauce, vinegar, and a pinch of hot pepper flakes. It was the perfect match for the crispy patties. The sauce added a tangy, slightly spicy kick that enhanced the rich flavors of the beef filling. I couldn’t resist dipping each bite into the sauce, enjoying how it brought out the complexity of the dish. It was so simple, yet so satisfying.

A Family Favorite

Since that first try, Pan-Fried Perilla Leaf Patties have become a staple in my kitchen. They’re perfect for dinner parties, cozy meals, or even meal prepping for the week. My family loves them, and they’re always impressed by how something so flavorful and unique can be made in such little time. Every time I cook them, I’m reminded of my first adventure into Korean cooking—and how one simple ingredient like perilla leaves can introduce me to an entirely new world of flavors.

Chef’s Notes-Pan-Fried Perilla Leaf Patties

• When spreading the beef mixture on the perilla leaves, make sure it’s thin and even to avoid uneven cooking and over-stuffing the leaves.
• Letting the beef mixture chill for at least 10 minutes in the fridge helps the flavors meld together and makes it easier to handle.
• Lightly flouring the leaves ensures that the egg batter sticks well, creating a crispy outer layer when pan-fried.
• Keep an eye on the amount of oil in the pan. Too little will make the patties stick, while too much can make them greasy. Wipe the pan clean with a paper towel between batches for best results.
• Try experimenting with different dipping sauces like a citrus soy sauce or spicy chili oil to pair with these patties for a flavor boost.

Pan-Fried Perilla Leaf Patties

Recipe by Kimmy

Course: Appetizer, Side DishCuisine: KoreanDifficulty: Medium

Servings

4

patties

Prep time

20

minutes

Cooking time

10

minutes

Calories

250

kcal

Resting Time

10

minutes

Total time

40

minutes

Dive into the delightful world of Korean cuisine with these Pan-Fried Perilla Leaf Patties! These crispy, savory bites are filled with a juicy beef mixture and encased in lightly minty perilla leaves. Perfect as a side dish or appetizer, they bring a burst of flavor and texture to your table. Easy to make and absolutely delicious, these patties are sure to impress!

Ingredients

• Perilla Leaves

• 15 medium-sized perilla leaves (washed and drained)

• Beef Filling

• 8 ounces ground beef (or ground pork)

• 1 garlic clove (minced)

• 1 green onion (finely chopped)

• 2 tablespoons finely diced onion

• 1 tablespoon soy sauce

• 1/2 teaspoon sugar (optional)

• 1/4 teaspoon ground black pepper

• 1 teaspoon sesame oil

• Egg Batter

• 2 large eggs (beaten with a pinch of salt)

• Coating

• 3 tablespoons all-purpose flour

• Cooking

• vegetable oil (for frying)

• Dipping Sauce

• 2 tablespoons soy sauce

• 1 tablespoon white vinegar

• 1/4 teaspoon hot pepper flakes

• 1 tablespoon finely chopped green onion

• 1 teaspoon sesame seeds

Directions

• Prepare Beef Mixture – In a mixing bowl, combine ground beef, minced garlic, chopped green onion, diced onion, soy sauce, sugar (if using), ground black pepper, and sesame oil. Mix thoroughly by hand until the mixture becomes sticky and well-blended. Cover and refrigerate for at least 10 minutes.
• Prepare Egg Batter – Beat the eggs with a pinch of salt in a separate bowl. Strain the beaten eggs through a mesh strainer into another bowl to ensure a smooth batter.
• Prepare Dipping Sauce – In a small bowl, combine soy sauce, white vinegar, hot pepper flakes, chopped green onion, and sesame seeds. Mix well.
• Pan-Fry Patties – Heat a nonstick skillet over medium heat and add vegetable oil. Dip each leaf packet into the egg batter to coat completely and place in the skillet. Cook for about 2 minutes on each side until golden brown and crispy. If necessary, add more oil between batches and clean the skillet with a paper towel.
• Serve – Arrange the pan-fried perilla leaf patties on a serving plate and serve with the dipping sauce on the side.

Equipment

• Chef’s Knife
• Cutting Board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 250kcal
• Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 100mg
• Sodium: 600mg
• Potassium: 300mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 1g
• Protein: 15g
• Vitamin A: 500IU
• Vitamin C: 10mg
• Calcium: 50mg
• Iron: 2mg

FAQ-Pan-Fried Perilla Leaf Patties

Can I use a different leaf if I can’t find perilla leaves?

Yes! Kale or spinach leaves can be used as alternatives, though the flavor will be slightly different. Kale adds a slight bitterness, while spinach is milder.

Can these patties be made ahead of time?

Absolutely. You can prepare the beef-filled leaf packets and refrigerate them for up to 24 hours before frying. They can also be frozen and fried from frozen when needed.

Is there a gluten-free option?

Yes, you can replace the all-purpose flour with a gluten-free flour mix or cornstarch, and use tamari instead of soy sauce for the beef filling and dipping sauce.

Can I use other meats besides beef?

Ground pork, chicken, or turkey can all be used as alternatives to ground beef. Each will give the patties a slightly different flavor profile.

How do I keep the patties crispy after frying?

Place the fried patties on a wire rack after cooking to allow air to circulate around them, which will help keep them crispy. Avoid stacking them right away, as steam can make them soggy.