Tuna Kkaennip Jeon (Pan Fried Perilla Leaves with Tuna)
A 30-minute pan-fried dish of perilla leaves stuffed with drained canned tuna and finely minced vegetables, cooked until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This savory pan-fried dish features aromatic perilla leaves stuffed with well-drained canned tuna and finely minced vegetables. Cooked slowly over low heat until golden and cooked through to the center, it comes together easily in 30 minutes, making it a wonderful snack, side dish for drinks, or banchan for entertaining guests.
- Servings
- about 2–3 servingsOriginal: 12 pieces
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- Perilla leaves12 leaves
- Flour1/2 cup
- Egg3
Tuna filling
- Canned tuna1 can, 150 g (small can)
- Onion1/3
- Carrot1/4
- Minced green onion2 tbsp
- Minced garlic1/2 tbsp
- Salt1/2 tsp
- Ground black pepper1/3 tsp
- Drain the canned tuna in a sieve and squeeze out the oil thoroughly. Squeezing out as much oil as possible prevents the filling inside the perilla leaves from turning soggy when pan-fried.
- I forgot to add chili peppers, but preparing 1 Cheongyang chili pepper (hot green chili) is also great.
- You can also use a minced meat filling instead of the tuna filling.
Steps
1. Drain the tuna in a sieve and squeeze out the oil thoroughly.
Squeezing out as much oil as possible prevents the filling inside the perilla leaves from turning soggy when pan-fried.
2. Finely chop the drained tuna, onion, carrot, and large green onion.
I forgot to add chili peppers, but preparing 1 Cheongyang chili pepper (hot green chili) is also great.
3. Prepare the perilla leaves, egg wash, and flour.
Simply beat 3 eggs well.
4. Add all the tuna filling ingredients along with about 3 tbsp of the egg wash, and mix together.
It depends on the size of the perilla leaves, but this filling makes about 12 pieces.
You can also use a minced meat filling instead of the tuna filling.
5. Coat both sides of each perilla leaf evenly with flour and shake off the excess.
6. Fill half of the perilla leaf with the tuna filling, fold the other half over, and press down firmly.
Dabbing a little water or egg wash along the edges helps them stick together well.
7. Coat evenly in the egg wash...
8. Generously grease a heated pan with cooking oil, and pan-fry over low heat until golden brown on both sides so the filling cooks through.
It tastes and looks impressive, so it would make a great addition to a menu for entertaining guests.
I invested 30 minutes to make it, and it turned out great, right?
Ah, I really miss a cold bowl of makgeolli.
Click above to subscribe and view detailed recipes for delicious noodle dishes.
Subscribing is free, so please subscribe often.
When bookmarking this post, leaving a short comment and a kitchen-up vote is always appreciated.
Click the link below and press Kitchen-up at the very top.
http://kitchen.naver.com/recipe/viewRecipe.nhn?recipePid=605651
Ppunwife's tips
- Squeezing out as much oil as possible prevents the filling inside the perilla leaves from turning soggy when pan-fried.
- Dabbing a little water or egg wash along the edges helps them stick together well.
FAQ
How do I keep the filling from turning soggy when pan-frying?
Drain the canned tuna in a sieve and squeeze out as much oil as possible before mixing the filling so it will not become soggy when cooked.
Is there a way to make the edges of the perilla leaves seal properly when folding?
After placing the tuna filling on one half of the perilla leaf and folding it over, dab a little water or egg wash along the edges and press down to help them seal.
Can I use another ingredient for the filling instead of tuna?
Yes, you can use a seasoned ground meat filling instead of the tuna filling.
What can I add if I want a slightly spicy kick?
When preparing the filling ingredients, finely chop 1 Cheongyang chili pepper (hot green chili) and mix it in for a spicy flavor.
