Pan-fried Perilla Leaf Pancakes with Beef Filling (Kkaenip-jeon)

Steps

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1. 1
   Select and wash about 12 medium-sized perilla leaves. If perilla is unavailable, kale works as a good substitute.
   ▶ ≈2:13
2. 2
   In a large bowl, combine 8 oz thawed ground beef with 1 chopped green onion, 1 minced garlic clove, 2 tbsp chopped onion, 1 tbsp soy sauce, 1/2 tsp sugar, 1/4 tsp black pepper, and 1 tsp sesame oil. Mix thoroughly with your hands (using a disposable glove) until it holds together. Cover with plastic wrap and set aside.
   ▶ ≈3:25
3. 3
   Beat 2 eggs with a pinch of salt until well combined. Strain the egg mixture to achieve a smooth, even consistency.
   ▶ ≈5:42
4. 4
   Place a small portion of the beef filling on each perilla or kale leaf. Dust lightly with flour to help seal, then fold the leaf to enclose the filling completely.
   ▶ ≈6:34
5. 5
   Heat a skillet over medium heat and add vegetable oil. Dip each wrapped leaf packet into the egg mixture, coating both sides thoroughly.
   ▶ ≈9:04
6. 6
   Place the egg-coated leaf packets into the hot oil and pan-fry for several minutes per side until lightly golden and crispy. Flip once to cook both sides evenly.
   ▶ ≈9:39
7. 7
   Prepare a dipping sauce by mixing 1 tbsp soy sauce, 1/2 tbsp white vinegar, a pinch of red pepper flakes, 1 tsp sesame seeds, and 1 tbsp chopped green onion.
   ▶ ≈11:32
8. 8
   Serve the hot pan-fried perilla leaf pancakes with the dipping sauce on the side. Enjoy the juicy, savory beef filling complemented by the crispy exterior and subtle minty perilla flavor.
   ▶ ≈12:38