Egoma Leaf Jeon

Name: Egoma Leaf Jeon
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams ☆Ground pork; 150 grams ☆Tofu; 1/2 ☆Minced onion (small); 2 tsp ☆Minced garlic; 2 tbsp ☆Katakuriko; 1 ☆Salt and pepper; 1 Red chili pepper; 2 Eggs; 1 Flour; 1 Sesame oil; 3 tbsp Soy sauce; 3 tbsp Vinegar; 1 tbsp Sugar; 1 tbsp Red pepper powder (finely or coursely powdered); 2 tsp Garlic; 1 optional Green onions; 1 tbsp Sesame oil; 1 tbsp Water

cookpad.japan @cookpad_jp

My Korean penpal taught me the recipe for this jeon. I made these with egoma leaves. They are great for bentos or as a side dish. If you don't like egoma, you can use shiso leaves.

For the most part, try not to brown the jeon. Slowly and patiently fry. Recipe by Tokotoko hime

My Korean penpal taught me the recipe for this jeon. I made these with egoma leaves. They are great for bentos or as a side dish. If you don't like egoma, you can use shiso leaves.

For the most part, try not to brown the jeon. Slowly and patiently fry. Recipe by Tokotoko hime

cookpad.japan @cookpad_jp

My Korean penpal taught me the recipe for this jeon. I made these with egoma leaves. They are great for bentos or as a side dish. If you don't like egoma, you can use shiso leaves.

For the most part, try not to brown the jeon. Slowly and patiently fry. Recipe by Tokotoko hime

My Korean penpal taught me the recipe for this jeon. I made these with egoma leaves. They are great for bentos or as a side dish. If you don't like egoma, you can use shiso leaves.

For the most part, try not to brown the jeon. Slowly and patiently fry. Recipe by Tokotoko hime

Saved

Ingredients

4 servings

250 grams☆Ground pork
150 grams☆Tofu
1/2☆Minced onion (small)
2 tsp☆Minced garlic
2 tbsp☆Katakuriko
1☆Salt and pepper
1Red chili pepper
2Eggs
1Flour
1Sesame oil
Sauce (Jeon and chijimi sauce)
3 tbspSoy sauce
3 tbspVinegar
1 tbspSugar
1 tbspRed pepper powder (finely or coursely powdered)
2 tspGarlic
1optional Green onions
1 tbspSesame oil
1 tbspWater

Saved

Steps

1

Place the ☆ ingredients into a bowl and mix together well.
2

Once combined, add the red chili pepper.
3

Wash the egoma leaves and pat dry well.
4

Dust flour over the inside surfaces.
5

Place the filling on one half of the leaf. Make sure the thickness is uniform.
6

Fold in half.
7

After folding in half, dredge completely with flour.
8

Beat the egg. Coat Step 6 completely with the egg.
9

Heat sesame oil in a frying pan (a somewhat large amount) and slowly fry the leaves on medium heat. Try not to brown them.
10

Once both sides have cooked, push down from the top and if they have hardened, they are done cooking. If they still feel elastic, then they haven't been cooked through yet.
11

Cut the larger leaves in half and neatly arrange on a dish. They're done. Enjoy them with the sauce or with ponzu sauce.