Fried Perilla Leaves recipe - ingredients, nutrition and when to eat it
Perilla leaves are filled with pork and tofu, then fried until crisp in this Korean street-food-style dish.
Perilla leaves are filled with pork and tofu, then fried until crisp in this Korean street-food-style dish. Their fragrant leaves pair beautifully with the savory filling, making them a nice side for rice or a weekend lunch.
Street food · 25 minutes to cook
Nutrition (per 244g serving): 501.8 kcal · protein 27.3g · carbohydrate 20.9g · fat 32.9g · sodium 617.4mg
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 filling is too thick, the meat may not cook before the perilla leaves burn.
Tips: After placing them in the pan, avoid flipping them often during the first 2 minutes so the coating adheres well.
Tips: You can finely chop any leftover perilla leaves and add them to the batter for extra fragrance.
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Ingredients (1 serving)
- Perilla leaves — 6 pc
- Ground pork — 70 g
- Tofu — 40 g
- Onion — 20 g
- Garlic — 1 pc
- Flour — 20 g
- Egg — 1 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.2 tsp
- Cooking oil — 1.5 Tbsp