Korean Beef and Vegetable Stuffed Perilla Leaf Jeon (12 Pieces, 4 Servings)

Finely chop 113 g zucchini, mix with 1/4 tsp salt, stand ten minutes, then squeeze out the moisture.

Finely chop 1/2 small carrot, 2–3 mushroom caps and 1/4 onion, and prepare 1/2 tsp minced garlic.

Mix 113 g ground beef with vegetables, garlic, 1 tsp soy sauce, 1 tsp sesame oil, about 1/4 tsp salt and pepper. Keep raw-meat tools separate.

Wash 12 perilla leaves individually, shake off excess water and lightly coat both sides with portions of 1/4 cup wheat flour.

Spread about 1 tbsp beef filling thinly over half of each leaf, fold the other half over and press gently.

Beat three eggs, heat a large nonstick pan over medium-low, add about 2 tsp oil and dip stuffed leaves in egg before placing them in the pan.

Fry roughly 2–3 minutes per side until pale gold, then verify ground-beef centers reach 71°C and egg is fully set. Reduce heat and continue cooking if needed so surfaces do not burn.

Repeat with remaining stuffed leaves, replenishing a little oil, and serve all 12 warm as four portions.

Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.