AI-generated imageKorean Perilla-Wrapped Crab Stick Egg Jeon (10 Pieces, 2 Servings)
A simple Korean home side dish of surimi wrapped in perilla leaves and coated in egg. Five sticks make ten bite-sized pieces. This editorial adaptation has not been personally cooked or tasted.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and dry 10 perilla leaves; trim stems and any thick central ribs.
- 02
Remove the individual wrappers from 5 surimi sticks and cut each crosswise in half, giving 10 pieces.
- 03
Spread 2 tbsp flour on a plate, lightly dust the inside of each leaf, then wrap one crab-stick piece per leaf. Place seam-side down.
- 04
Beat 2 eggs evenly with a pinch of salt and optional pepper.
- 05
Heat a skillet on medium-low and add 1 tbsp oil. Dip the wrapped pieces into the egg and place them seam-side down.
- 06
Once the egg sets, roll the pieces over and cook all sides until golden, with no runny egg. For egg dishes, check for an internal temperature of 71°C (160°F) if using a thermometer.
- 07
Serve the ten pieces warm. Refrigerate leftovers in a shallow container at or below 4°C (40°F) within 2 hours.
Helpful source links
Before you cook
Egg, wheat and fish allergens are present; check the surimi label for soy, crab or others. Clean surfaces after handling raw egg and cook egg coating thoroughly (71°C for egg dishes). Refrigerate within two hours at or below 4°C, eat within 3–4 days, reheat to 74°C, and keep packed lunches chilled. Substituting rice flour does not remove potential wheat in surimi.
Allergens: 달걀 / egg / 卵, 밀 / wheat / 小麦, 어육 / fish / 魚, 맛살의 대두·갑각류 등 제품별 알레르겐 표시 확인
Image & source credits
AI-generated image.
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