AI-generated imageChicken and Vegetable Stuffed Perilla-Leaf Jeon (12)
A homestyle Korean stuffed-leaf pancake with finely chopped chicken breast and vegetables folded inside perilla leaves and cooked in egg batter.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Dice and finely chop or briefly pulse 200 g raw chicken breast. Wash contaminated knives and cutting boards promptly.
- 02
Finely chop carrot, bell pepper and scallions; mix with chicken and 1/4 tsp salt.
- 03
Wash and dry perilla leaves. Spread a thin layer of chicken mixture on each leaf and fold in half.
- 04
Beat two eggs and coat the outside of each folded leaf.
- 05
Pan-fry slowly over medium-low heat on both sides until the chicken filling reaches at least 74°C (165°F) at the center.
- 06
Serve once the egg coating is fully set. For lunchboxes, cool promptly and keep refrigerated or chilled.
Helpful source links
Before you cook
Do not wash raw poultry. Prevent cross-contamination, cook the center of the filling to 74°C/165°F, fully set the egg and chill leftovers.
Allergens: 닭고기, 달걀
Image & source credits
AI-generated image.
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