Kimchi and Perilla Leaf Rolls recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by rolling kimchi and perilla leaves together, dipping them in egg, and pan-frying until golden.
These savory pancakes are made by rolling kimchi and perilla leaves together, dipping them in egg, and pan-frying until golden. The tangy, savory kimchi pairs with the fragrance of perilla, making them a nice side dish with rice or an easy addition to dinner.
Side dishes · 15 minutes to cook
Nutrition (per 108g serving): 223.7 kcal · protein 8.2g · carbohydrate 9.2g · fat 16.4g · sodium 235mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kimchi pieces are short, join a few together before rolling them in the perilla leaves.
Tips: Don’t squeeze the kimchi too hard, or it may lose flavor; just press out the excess liquid.
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Ingredients (1 serving)
- Napa Cabbage Kimchi — 2 sheet
- Perilla Leaves — 4 sheet
- Egg — 1 pc
- Flour — 1 Tbsp
- Cooking oil — 1 Tbsp