| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
Given that we don’t have the exact nutritional breakdown for the recipe provided, let’s imagine the per serving nutrition for Kkaennip-jeon and replace the values in the tables.
| kcal | fat | saturates | carbs |
| 195 | 8g | 2g | 18g |
| sugars | fibre | protein | salt |
| 2g | 2g | 10g | 0.8g |
If there’s one recipe that fills me with warmth and nostalgia, it’s undoubtedly Kkaennip-jeon, a pan-fried, stuffed perilla leaves delight. The balance of complex flavors and the simplicity of preparation combine to create a dish that isn’t just delectable, but also deeply rooted in my Japanese heritage.
A Harmony of Flavors
The succulent nature of this food can be credited to its unique combination of ingredients. The star of the beloved Kkaennip-jeon, perilla leaves, boasts a bold, somewhat minty flavor, working harmoniously with the soft tofu and minced beef. Their native country being Asia, perilla leaves offer a unique tasting experience, somewhat like a fusion of mint, basil, and anise.
Additionally, the indulgent coating of the batter, carrying a hint of sesame oil and soy sauce, brings back the childhood memories of cooking with my grandmother in our small but warm kitchen in Seattle. Often times, the smallest additions can make the biggest difference, and in this case, the finely chopped green onion and minced garlic sprinkled into the beef and tofu stuffing verily stand testament to that.
A Healthful Food Experience
As someone who values both taste and nutrition greatly, the health benefits of Kkaennip-jeon are not to be overlooked. The perilla leaves, for instance, according to Healthline, are rich in antioxidants and anti-inflammatory properties. Additionally, tofu, another key component, is lauded for its high protein content and rich nutritional value, according to the BBC Good Food Guide. By integrating such healthful ingredients into our meals, we create dishes that not only satisfy the palate but also the body’s nutritional needs.
A Versatile Culinary Exploration
While Kkaennip-jeon could easily stand as a hearty meal by itself, it would also serve as a brilliant accompaniment to various other recipes. A dish that springs to mind is Japanese Ramen Noodle Soup, the rich and savory broth of the soup providing a satisfying contrast to the crisp and flavorful Kkaennip-jeon.
Incorporating the Pacific Northwest ingredients I grew up with into a traditional Japanese dish has been truly enriching. Drawing upon my dual heritage and culminating in something as satisfying as the Kkaennip-jeon is an experience I wouldn’t trade for anything else. And I can only hope that you find as much pleasure in preparing and eating this recipe as I have in sharing it with you.
What You’ll Need
- 24 perilla leaves
- 1 cup of flour
- 1.5 cups of water
- 2 eggs, beaten
- 3 ounces of beef, minced
- 3 ounces of soft tofu
- 1 small green onion, finely chopped
- 2 cloves garlic, finely minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Vegetable oil for frying
Method
Step One
Wash the perilla leaves thoroughly and set them aside to dry.
Step Two
In a bowl, combine the flour with the water and whisk until smooth, creating a thin batter. In a separate plate, pour the beaten eggs.
Step Three
In another bowl, mix together the minced beef, soft tofu, green onion, garlic, soy sauce, sesame oil. Season with salt and pepper as per your taste. Ensure all ingredients are evenly combined.
Step Four
Take a perilla leaf and spoon a thin layer of your meat and tofu mixture onto the leaf, spreading evenly. Place another perilla leaf on top to create a sandwich. Repeat this process until all the perilla leaves and stuffing are used.
Step Five
Dip each leaf sandwich into the thin batter, ensuring it’s entirely coated, and then into the beaten eggs. Ensure both sides of the leaf are coated well.
Step Six
Heat vegetable oil in a large pan over medium heat. Once hot, add the coated leaf sandwiches and let them cook until each side is golden brown. This usually can take 1-2 minutes per side. Avoid overcrowding the pan, you might need to cook them in batches.
Step Seven
Remove the cooked perilla leaf sandwiches from the pan and set them on a paper towel to cool and drain off excess oil.
Step Eight
After cooling for a few minutes, the Kkaennip-jeon is ready to serve. Enjoy it warm!
