Savory Perilla Leaf Pancakes are a delicious, crispy treat that brings a burst of flavor with every bite. The perilla leaves, with their unique, fragrant taste, pair perfectly with a light batter to create a savory pancake that’s crispy on the outside and soft on the inside. This dish is often enjoyed as a snack or appetizer in Korean cuisine, and it’s easy to make at home. Savory Perilla Leaf Pancakes are perfect for any occasion, whether you’re hosting a gathering or just craving something flavorful.
Ingredients
The ingredients for Savory Perilla Leaf Pancakes are simple yet full of flavor. You will need fresh perilla leaves, flour, egg, soy sauce, sesame oil, and a bit of salt and pepper. The batter comes together quickly, and the perilla leaves, which resemble large, green mint leaves, give the pancakes their signature taste. Once you have everything ready, it’s time to start cooking these crispy delights.
Cooking Process
To make Savory Perilla Leaf Pancakes, start by dipping each perilla leaf into the batter, ensuring it’s fully coated. Then, fry them in a hot pan with a bit of oil until they turn golden and crispy. The batter sticks to the leaves just enough to create a crunchy texture while still allowing the fresh taste of the perilla to shine through. The sizzling sound and fragrant aroma as they cook will make your kitchen smell amazing, drawing everyone in with anticipation.
Enjoying the Pancakes
Once your Savory Perilla Leaf Pancakes are cooked, serve them hot with a dipping sauce made of soy sauce and a dash of vinegar or chili oil. The pancakes are crispy, savory, and slightly nutty, with a hint of herbal freshness from the perilla leaves. They make for a perfect snack to enjoy on a cozy afternoon or as part of a delicious Korean-inspired meal. With each bite, you’ll experience the perfect balance of textures and flavors that make Savory Perilla Leaf Pancakes a true delight.
Table of Contents
Chef’s Notes- Savory Perilla Leaf Pancakes
- Soaking the Black Beans: Soak the black beans for at least 12 hours to ensure they cook evenly and soften properly. If you’re short on time, you can use canned black beans, but be sure to drain and rinse them before use.
- Achieving the Perfect Dough: When mixing the glutinous rice flour with the soaked black beans, add water gradually to avoid a watery dough. The dough should be smooth and firm but not too dry. If it’s too sticky, add a little more rice flour.
- Steaming the Rice Cakes: Use a large cotton cloth to line the steamer. This prevents the rice cake dough from sticking to the steamer and helps in easy removal. Ensure the steamer has enough space for the dough to expand as it cooks.
- Chestnuts and Jujubes: Cook the chestnuts on medium heat to get them tender and caramelized. Keep an eye on the caramelization, as it can quickly go from golden to burnt. For the jujubes, make sure they’re cut into small, manageable pieces for even distribution throughout the rice cakes.
- Syrup Consistency: The syrup should be thick but not sticky. Stir continuously to prevent burning. Once cooled, it will thicken further, so don’t worry if it seems slightly runny when hot.
- Garnishing: After steaming, garnish the rice cakes with extra pine nuts or chopped chestnuts for added texture and a nice visual appeal. This gives your dish a professional, polished look.
- Freezing and Storing: These rice cakes freeze well. Wrap each rice cake individually in plastic wrap and store in a freezer bag. They can last up to a month. When ready to enjoy, thaw at room temperature or gently steam for a few minutes to reheat.
Savory Perilla Leaf Pancakes
4
pancakes15
minutes20
minutes250
kcal5
minutes40
minutesDive into the delightful world of Korean cuisine with these savory perilla leaf pancakes! Perfectly crispy on the outside and bursting with juicy beef fillings, this recipe is a quick and delicious side dish that’s sure to impress. Whether you’re a fan of vibrant flavors or looking to try something new, these pancakes offer a harmonious blend of minty perilla and savory beef that’s irresistible. Get ready to elevate your meal with this easy-to-follow, mouthwatering dish inspired by authentic Korean flavors.
Ingredients
- Meat Filling
8 oz ground beef
1 clove garlic finely minced
1 green onion finely sliced
2 tablespoons yellow onion chopped
1 tablespoon soy sauce
½ teaspoon sugar optional
¼ teaspoon black pepper freshly ground
1 teaspoon toasted sesame oil
- Pancake Batter
2 large eggs beaten with a pinch of kosher salt
3 tablespoons all-purpose flour
15 perilla leaves medium-sized, thoroughly washed and dried
vegetable oil for frying
- Dipping Sauce
2 tablespoons soy sauce
1 tablespoon white vinegar
¼ teaspoon gochugaru Korean red pepper flakes
1 tablespoon green onion finely chopped
1 teaspoon toasted sesame seeds
- Alternative Ingredients:
Perilla Leaves: Substitute with kale leaves for a similar texture and flavor.
Ground Beef: Can be replaced with ground pork or turkey for a different protein option.
Soy Sauce: Tamari can be used for a gluten-free alternative.
All-Purpose Flour: Use gluten-free flour blends if needed.
Vegetable Oil: Can substitute with olive oil for a healthier option.
Gochugaru: Substitute with red pepper flakes for a milder heat level.
Directions
- Prepare the Filling: In a large mixing bowl, combine the ground beef, minced garlic, sliced green onion, and chopped yellow onion.
- Seasoning the Mixture: Add soy sauce, sugar (if using), ground black pepper, and toasted sesame oil to the bowl.
- Mixing Thoroughly: Using your hands, mix all ingredients until well combined and the mixture becomes sticky. Cover the bowl and refrigerate until ready to use, approximately 15 minutes.
- Assemble the Pancakes: Prepare the Leaves: Lay out the perilla leaves on a clean surface, ensuring they are dry and free of excess moisture.
- Add the Filling: Spoon a small amount of the beef mixture onto each perilla leaf, spreading it evenly.
- Coating with Batter: Pour the beaten eggs over the filled leaves, followed by a sprinkling of all-purpose flour to help bind the ingredients.
- Cooking the Pancakes: Heat the Pan: Pour vegetable oil into a nonstick skillet and heat over medium heat until shimmering.
- Fry the Pancakes: Gently place the assembled leaves into the pan, cooking for about 3-4 minutes on each side, or until the eggs are golden brown and the filling is cooked through.
- Drain Excess Oil: Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb any leftover oil. (Optional: Serve immediately or keep warm in a low-temperature oven.)
- Prepare the Dipping Sauce: Combine Ingredients: In a small bowl, mix together soy sauce, white vinegar, gochugaru, chopped green onion, and toasted sesame seeds.
- Adjust to Taste: Taste the sauce and adjust the seasoning as desired, adding more vinegar or pepper flakes for extra tang or heat.
- Serve and Enjoy: Presentation: Arrange the pancakes on a serving platter, garnishing with additional green onions or sesame seeds if desired.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- Nonstick Pan
- spatula
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 15g
- Saturated Fat: 4g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 300mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 3g
- Protein: 18g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 10mg
FAQ- Savory Perilla Leaf Pancakes
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, you can replace soy sauce with tamari, which is gluten-free.
Can I freeze the pancakes?
Yes, you can freeze the pancakes once they’ve been cooked. Let them cool completely, then wrap them tightly in plastic wrap and store them in an airtight container or freezer bag. When ready to eat, reheat them in the oven at 350°F for 10-12 minutes to crisp them back up.
What if I can’t find perilla leaves?
If you can’t find perilla leaves, you can use kale or shiso leaves as a substitute. Both offer a similar texture and slight minty flavor, though perilla leaves have a more distinct taste.
Can I make this recipe ahead of time?
Yes! You can prepare the filling in advance and store it in the fridge for up to 24 hours. You can also assemble the pancakes but hold off on frying them until you’re ready to cook. This helps save time during dinner prep.
Can I make a vegetarian version of these pancakes?
Absolutely! To make this dish vegetarian, replace the ground beef with finely chopped mushrooms, tofu, or a plant-based protein. Season the filling the same way as the meat version for full flavor.
