- Hi, everybody!

Today I'm going to show you really delicious pancake.

Kkaennip-jeon.

Kkaennip-jeon is perilla leaf pancake.

Pancake, you think the pancake is Western-style pancake.

No, no, no.

This is savory pancake, but I'm using perilla leaves.

Inside filled with meat patty and I'll just pan fry here.

Do you know about perilla leaves?

It's minty, herb-like vegetable.

All Koreans know about this.

This is available in Korean grocery store

all around year, but peak time is summer time.

When I started my cooking video I just made

perilla leaf kimchi, perilla leaf pickle.

Lot of people didn't know what perilla leaves are.

One of my readers emailed me and she said, "Oh, that's it!

These guys are all ruining my garden.

I just pull out and throw away, but now not anymore.

I'm going to make Korean-style kimchi."

She said that and nowadays a lot, a lot of

my readers already growing the perilla leaves.

You visit my forum, really nice, beautiful perilla

leaves photos.

Really impressive.

I have house with a small patio.

This year I decided to plant perilla leaves.

I found seeds.

I bought the seeds in a Korean grocery store,

and then I planted.

I have been using these perilla leaves

all the time these days.

Just a little bit.

How convenient it is.

This is like my small garden.

(chuckles)

Now really growing well.

Every morning I see those guys face.

"Hello~"

They make me so happy.

That was good decision I planted my perilla leaves.

Let's go together to harvest my kkaennip.

Look at this!

Every morning I'm so happy because of these guys.

There's a Korean saying, we say, Earth never lies!".

Whatever you plant something or seed, it always

grows something.

I'm going to pick around a dozen perilla leaves today.

I usually pick largest ones because I gotta

eat largest ones, then smaller

leaves are growing, growing, but today I'm

making nice, beautiful kkaennip-jeon so

I'm going to choose medium size 12, a dozen leaves.

I just washed these, also some kale.

If you cannot find perilla leaves, use this.

Kale, it work nicely.

Like this.

Then we need some stuffing.

Stuffing ingredients.

Meat patty, I'll use beef.

It was frozen so I thawed out in the refrigerator.

Eight ounce ground beef I'm using, but you

can use also pork.

Put in a large bowl.

I will add green onion.

One green onion, one garlic, and just

a little bit, two tablespoons chopped onion.

onion

This is around two tablespoon amount.

One.

Two tablespoons.

Onion, green onion, and garlic and let's add

one tablespoon soy sauce.

jin-ganjang

And this is sugar.

Half a teaspoon sugar.

Ground black pepper.

1/4 teaspoon.

Sesame oil, around one teaspoon.

And mix.

I'm going to use my disposable cooking glove.

Just massage until it sticks to each other.

And then cover this with plastic wrap.

To make pancakes, we need eggs.

I'll use two eggs.

Pinch of salt.

And beat.

And then to make nice consistency I'll

just strain the egg.

And then now let's just take care of this

and be ready to cook.

Kale leaves are very strong and tough, so

it is perfect to wrap this and make pancake.

Nice, good shape and texture is also good when it's done.

I'll just use.

Just like kkaennip size.

I cut it.

I'm going to put this meat here and then fold like

this, but we need something like glue.

Glue, what can you use?

Flour.

Let's do three tablespoons.

Coat this with flour.

And kale too.

Here.

And flour and flour here.

Fold this.

Nicely folded.

Here too.

About one tablespoon.

Little more than one tablespoon.

This meat patty is thin that's why cooking

time is very short.

I'll make extra, this three.

One more kale and two more perilla leaves.

Really pretty, like skirt.

Now ready to cook!

This egg, nicely, well strained.

This, we got this nice, even mixture.

It's 15.

12 perilla leaves packets and 3 kale packets.

Let's cook!

I will use just medium heat.

This is vegetable oil I'm using.

You can use corn oil or grape seed oil, too.

Take one.

Dip in egg.

This guy is number one, two, three, four, five, six.

I know their order.

It smells really good.

Just only several pancakes

make this house smell so good!

I'll just turn them over one more time.

Both sides are crunchy.

I'll turn off because I don't want to make brown.

Wipe off.

Turn on the heat.

Medium.

Then again just oil.

It takes only a few minutes to cook

both sides are a little crispy because

the meat patty is very thin.

Again.

Clean.

Now we have three kale, kale packets.

Add more oil.

Let me poke this guy.

See, well cooked.

When you use kale, edge part looks a little crunchy.

Kkaennip-jeon and kale-jeon.

Jeon is pancake in Korean.

Really nice.

Hot.

I like to make sauce for this.

Soy sauce.

About 1 tablespoon soy sauce.

And vinegar, I'm using this white vinegar.

1/2 tablespoon vinegar.

Just a little hot pepper flakes.

Sesame seeds.

One teaspoon.

Some chopped green onion.

One tablespoon amount.

Kale also.

This fruit, I got this one from farmers' market yesterday.

Let me taste!

I'll have one kkaennip-jeon and I'll have also kale.

First, kkaennip-jeon.

Really tasty.

This pancake has combination of all

kinds of deliciousness.

Inside is a little juicy, savory, and enough

salty, and also a little sweet, and beefy, meaty.

Yum!

Next, kale.

This is a little big.

Look at that.

So delicious.

Perilla leaves are kind of little tender.

You can enjoy subtle perilla, minty flavor, but

kale pancake is also really, really good.

This kind of pancake is really good

as a side dish for liquor, alcohol.

In Korea we usually prepare this pancake

when we drink makgeolli.

Makgeolli makes you feel full and also

this makes you feel full so you don't

need any other meal.

Today we made kkaennip-jeon.

Perilla leaf pancake filled with meat patty.

Enjoy my recipe.

See you next time!

Bye~

(bright music)