Traditional style folded Kkaennip Jeon (Aeri’s Kitchen)
This dish is a type of Korean Jeon or pancake. Optimally this Jeon is made by folding a large perilla leaf around filling, making it reminiscent of a dumpling. Traditionally the filling is made of beef, but for this recipe I took a vegan route. Also the leaves on my perilla plants are not quite big enough to go the fold route, so I use two leaves and sandwiched the filling between them. Dredging the stuffed leaves in flour and Just Egg and then pan frying them makes them slightly crispy and crunchy. These stuffed fried leaves are sturdy enough to be dipped in sauce and make a great alternative to flour dough dumpling wrappers. If you use a non-gluten flour or keto friendly flour this recipe could be a way to eat something close to a fried dumpling while sticking to a Keto or a gluten-free diet.
- Perilla leaves
- Firm tofu (1/2 block)
- 1 small carrot diced
- 5 or 6 button mushrooms diced
- Scallions slivered
- Flour
- Just Egg
- 1 teaspoon of Sesame oil
- Pepper
- small shake of India Black Kala Namak mineral salt
- Filling mix: Press as much water out of the tofu as possible, crumble and mix well with the slivered scallions and diced mushrooms and carrots, mix well. Season with sesame oil and salt.
- Just Egg wash – mix 1/2 bottle of Just Egg with mineral salt and a teaspoon of sesame oil. The mineral salt adds a slight sulfur flavor that enhances the “eggy-ness” of Just Egg.
- Lay out a sesame leaf flat and place a layer of the filling mix on the leaf. Place a second leaf on top of the filling. Basically you are sandwiching the filling between two perilla leaves.
- Dredge the stuffed leaves in flour and then the Just Egg wash and then pan fry.
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