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】
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!
份量 Servings : 約12 件 pcs
— 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
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.
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.
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.
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.
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.
Make the dipping sauce. Mix all the ingredients together and it's done.
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