Korean Perilla Leaf Beef Pancakes (Ggaennip-jeon)

These savory pan-fried patties feature tender beef nestled against fragrant perilla leaves, battered in golden egg and garnished with vibrant chili peppers.

Ingredients

• 500 g beef tenderloin
• 15 perilla leaves
• 3 whole eggs
• 1 egg yolk
• to taste frying flour or all-purpose flour
• 2 pinches salt
• to taste black pepper
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 0.5 tbsp sugar
• 1 tbsp water
• 1 tsp sesame seeds
• to taste green onions
• to taste jalapeño or green chili
• optional red chili

Instructions

1. 1Prepare the beef

   

   Place 500g of beef tenderloin slices on a clean surface. Use a white paper towel to gently press onto the raw beef slices to absorb any excess blood and moisture.

   Tip: Removing excess moisture helps the seasoning adhere better and ensures a cleaner sear when frying.
2. 2Season the beef

   

   Arrange the dried beef slices in a single layer in a tray. Sprinkle two pinches of salt and a light dusting of black pepper over both sides of the beef.

   Tip: Evenly seasoning both sides of the meat is crucial for a balanced flavor in every bite.
3. 3Coat with flour

   

   Lightly coat both sides of the seasoned beef slices with frying flour or regular all-purpose flour. Shake off any excess.

   Tip: A light, even dusting is enough; too much flour can make the coating gummy.
4. 4Flour the perilla leaves

   

   Arrange about 15 fresh perilla leaves in a tray. Lightly dust both sides of the leaves with frying flour. This flour layer will act as a binding agent to hold the meat and the leaf together.

   Tip: Make sure the perilla leaves are washed and completely dried before flouring them.
5. 5Assemble beef and perilla

   

   Take a perilla leaf that has been lightly dusted with flour and place a floured beef slice in the center.

   Tip: Ensure the perilla leaf is also floured on both sides to help the beef stick during the frying process.
6. 6Prepare chili garnish

   

   Remove the seeds from a jalapeño or green chili pepper and finely chop it using a chefs knife. Optionally, do the same with a red chili pepper.

   Tip: Removing the seeds reduces the heat of the chili, keeping the focus on the fresh flavor.
7. 7Prepare dipping sauce

   

   In a clear bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of vinegar, half a tablespoon of sugar, 1 tablespoon of water, chopped green onions, a portion of the chopped green and red peppers, and 1 teaspoon of sesame seeds. Stir well until the sugar dissolves.

   Tip: Adjust the ratio of soy sauce and vinegar to your personal preference for acidity.
8. 8Prepare the egg wash

   

   In a shallow rectangular dish, combine three whole eggs and one additional egg yolk. Add a pinch of salt, then whisk thoroughly until the mixture is uniform and smooth.

   Tip: Adding an extra yolk gives the egg wash a richer color and flavor, which helps create a more beautiful golden crust on the pancakes.
9. 9Coat with egg wash

   

   Take the prepared beef and perilla leaf assembly and gently dip it into the egg wash, ensuring both sides are fully coated.

   Tip: Ensure the beef and perilla are well-adhered before dipping, and let excess egg drip off slightly so it doesnt splatter in the pan.
10. 10Fry the pancakes

    

    Heat a pan with a generous amount of cooking oil over medium-low heat. Carefully place the egg-coated beef and perilla assemblies into the pan.

    Tip: Cooking over medium-low heat is essential to ensure the beef cooks through without burning the delicate egg coating.
11. 11Garnish with chili

    

    While the pancakes are cooking, sprinkle a small amount of finely chopped green and red chili peppers onto the top of each piece as a colorful garnish.

    Tip: Adding the chili while the top is still moist allows the garnish to set into the egg layer as it cooks.
12. 12Flip the pancakes

    

    Once the bottom has turned a golden yellow, use a wooden spatula to carefully flip each pancake to cook the other side.

    Tip: Keep the heat low after the first flip to ensure the meat is fully cooked through without over-browning the egg surface.
13. 13Remove and serve

    

    Once cooked through on both sides, carefully lift the finished beef and perilla pancakes from the pan using a spatula and chopsticks.

    Tip: Serve the pancakes warm, ideally accompanied by the prepared soy-vinegar dipping sauce for the best flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions