Korean · Dinner
Crispy Herb Leaf Tofu Pancakes
Kkaennip Jeon Perilla Leaf Pancake Bowl
Korean perilla leaves stuffed with seasoned tofu, mushroom, and onion, dipped in egg and pan-fried until crisp at the edges, served over short-grain rice with a soy-vinegar dip.
$
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
18gProtein
22gFat
58gCarbs
3gSugar
2gFiber
780mgSodium
186mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Squeeze crumbled tofu in cloth to remove moisture. Finely dice mushroom caps and onion; grate garlic; thinly slice scallions. Pat perilla leaves dry. Mix tofu with mushroom, onion, garlic, 40ml soy sauce, 20ml sesame oil, salt, and pepper until combined. Whisk dip ingredients: 20ml soy sauce, 20ml rice vinegar, and sesame seeds in small bowl.
2
Boil
Combine rinsed rice with 240ml water in saucepan, bring to boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Rest covered off heat 5 minutes until tender.
3
Stuff
Spread about 1 tbsp filling onto one half of each perilla leaf, fold over into half-moon shape. Dust each in flour, shake off excess, then dip in beaten egg until fully coated.
4
Fry
Heat 60ml neutral oil in wide skillet over medium heat. Working in batches if needed to avoid crowding, lay coated parcels in single layer and pan-fry 2 minutes per side until deep golden with crisp edges. Transfer to plate.
5
Plate
Mound rice in two wide bowls, arrange perilla parcels alongside, scatter scallion over, set dipping sauce in small bowl on the side. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm tofu
- 20 fresh perilla leaves
- 120g (4.2 oz) fresh shiitake mushrooms
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 120g (4.2 oz) yellow onion
- 2 large eggs
- 80g (2.8 oz) all-purpose flour
- 60ml (1/4 cup) soy sauce
- 20ml (4 tsp) toasted sesame oil
- 60ml (1/4 cup) neutral oil
- 4 garlic cloves
- 2 scallions
- 20ml (4 tsp) rice vinegar
- 10g (2 tbsp) toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper