紫蘇牛肉煎餅 Korean Perilla Leaf & Beef Pancakes 깻잎전




紫蘇牛肉煎餅 Korean Perilla Leaf & Beef Pancake 깻잎전 | Dark閒飲野煮宵夜 #2


傳統來説,韓式煎餅是秋夕的節日食品,但就像我們的蘿蔔糕一樣,其實甚麼時間享用也是那麼滋味!今次我Andy Dark更為這道韓國小食加入本地元素,混入鹹牛肉與新鮮牛絞肉作餡料,肉感實在帶點鹹香。加上煎香的紫蘇葉和蛋漿的薄脆口感,我可以保證這道紫蘇牛肉煎餅將會是你最愛的佐酒小食之一!以後夜晚想食宵夜,知道要煮甚麼吧!


Traditionally, Korean pancakes (jeon) are prepared for South Korean harvest festival (Chuseok). But come on, good food shouldn't have to be consumed at a certain time of the year. Just like Chinese Turnip Cake, we eat them as a dim sum too! We don't just eat it in Chinese New Year neither! But what's even more important is that these kkaenip-jeon here make an awesome midnight-snack, especially I twisted the authentic version a bit and added some corned beef into the fillings. This is absolutely quick and easy to make and I am 100% sure you will love it a lot! Tonight, grab yourself a beer and start making this delicious dish!


*想看示範片段可上IGTV重温喔 ~

份量 Servings : 約12 件 pcs

材料 Ingredients:


— 紫蘇牛肉煎餅 Korean Perilla Leaf & Beef Pancake —

紫蘇葉 Perilla leaves 12-15 leaves

牛絞肉 Ground beef 150 g

鹹牛肉 Corned beef 75 g

洋蔥碎 Onion (chopped) 2 tbsp

蒜蓉 Minced garlic 2 cloves

醬油 Soy sauce 1 tbsp

麻油 Sesame oil 1 tbsp

鹽 Salt 1/2 tsp

砂糖 Sugar 1 tsp

胡椒粉 Ground pepper 1/4 tsp

雞蛋 Egg 1 pc

麵粉 Plain flour ~150 g

菜油 Vegetable oil 4 tbsp


— 蘸醬 Dipping Sauce —

醬油 Soy sauce 2 tbsp

米醋 Rice vinegar 1 tbsp

韓式辣椒粉 Korean chili flakes 1/2 tsp

芝麻 Sesame 1/2 tsp

砂糖 Sugar 1/2 tsp

麻油 Sesame oil 1/2 tbsp

-----------------------------------

做法 Directions:

  1. 首先,在一隻平底鑊中加入約一湯匙菜油,放入鹹牛肉以中大火炒香,約2分鐘。完成後,倒出放涼備用。

  2. 製作餡料。在一隻大碗中,放入牛絞肉、鹹牛肉、蒜蓉、洋蔥碎、豉油、麻油、砂糖、鹽和胡椒粉拌勻,放旁備用。

  3. 把紫蘇葉洗乾淨瀝水,但是不用抹至完全乾身。在一隻平碟上,倒上麵粉。拿起一塊紫蘇葉,均勻地沾上麵粉,把多餘的麵粉拍走。將一湯匙的餡料放在紫蘇葉的中央,把紫蘇葉對接,再用手指把餡料平均地按平。再把整塊餅沾上麵粉,放旁備用。重複以上動作,直至完成所有餡料為止。

  4. 把雞蛋拂勻,如果家中有隔篩,把蛋液過篩,做出來的效果會更佳。如果沒有的話,可以省略此步驟。

  5. 在一隻平底鑊中,倒入少量菜油,以中火燒熱。把紫蘇牛肉餅沾上蛋漿,放入鑊中煎香,每次同時間可以煎4-6塊 ,避免放入太多,令效率和成品質素降低。煎了2-3分鐘後,把煎餅反轉,再煎2-3分鐘。完成後把煎餅拿出,再用廚房紙把鑊底抹乾淨,再加入菜油,重複把所有煎餅煮好便完成。

  6. 製作蘸醬。把所有材料拌勻便完成。


  1. First of all, add about a tablespoon of vegetable oil in a frying pan. Turn the heat up to medium-high. Put the corned beef in it and crumble it with a spatula. Sautee it for about 2 minutes and transfer the corned beef into a bowl and let it cool down completely.

  2. Make the fillings. In a mixing bowl, add ground beef, corned beef, minced garlic, chopped onion, soy sauce. sesame oil, sugar, salt and pepper, mix well.

  3. Wash the perilla leaves and drain out any excess water, but you don't have to dry it completely. Put the flour onto a big plate. Submerge a leaf into the flour and coat it flour evenly, dust off any excess flour. Then get a spoonful of the mixture from (2) and place it in the centre of the perilla leaf. Fold the leaf in half crosswise, and gently press onto the leaf and evenly distribute the filling inside. Dust the jeon (or I will just say it's a small pancake) with flour again. Repeat the step until you finish with all the leaves fillings.

  4. Beat the egg with a fork. If you want a better result, strain the egg through a fine sift. If you don't have one, you can skip it.

  5. In a clean frying pan, add a tablespoon of vegetable oil and turn the heat up to medium. When the pan is hot enough, dip one pancake into the beaten egg. Make sure you coat the pancake thoroughly, then place it in the pan. Quickly repeat the step until your frying pan is full, but don't get overcrowded. You may need to do it in 3-4 batches. Flip the pancakes after 2-3 minutes and cook the other side for another 2-3 minutes. After that, take the pancakes out. Use a paper towel to wipe and clean the pan, add some vegetable oil and keep pan frying the pancakes until you finish all of them. You can enjoy the pancakes both hot or at room temperature.

  6. Make the dipping sauce. Mix all the ingredients together and it's done.

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