Perilla Leaf and Pork Pancakes recipe - ingredients, nutrition and when to eat it
These savory pancakes are made by sandwiching a pork filling between fragrant perilla leaves and pan-frying them until golden.
These savory pancakes are made by sandwiching a pork filling between fragrant perilla leaves and pan-frying them until golden. The perilla’s aroma pairs beautifully with the savory pork, making them a lovely addition to a warm meal.
Street food · 25 minutes to cook
Nutrition (per 158.2g serving): 319.5 kcal · protein 21.4g · carbohydrate 8.6g · fat 21.1g · sodium 315.7mg
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 you add too much filling, the leaves may separate and the center will take longer to cook, so spread it in a thin layer.
Tips: Gently press the edges of the perilla leaves together with your fingers to help keep the filling from falling out when you flip them.
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Ingredients (1 serving)
- Perilla leaves — 4 pc
- Ground pork — 70 g
- Tofu — 30 g
- Egg — 0.5 pc
- Flour — 1 Tbsp
- Garlic — 0.5 tsp
- Soy sauce — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1 Tbsp