Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, egoma leaf jeon. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Egoma Leaf Jeon is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Egoma Leaf Jeon is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook egoma leaf jeon using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Egoma Leaf Jeon:
- Take 250 grams ☆Ground pork
- Prepare 150 grams ☆Tofu
- Take 1/2 ☆Minced onion (small)
- Get 2 tsp ☆Minced garlic
- Make ready 2 tbsp ☆Katakuriko
- Make ready 1 ☆Salt and pepper
- Prepare 1 Red chili pepper
- Prepare 2 Eggs
- Make ready 1 Flour
- Make ready 1 Sesame oil
- Get Sauce (Jeon and chijimi sauce)
- Make ready 3 tbsp Soy sauce
- Take 3 tbsp Vinegar
- Prepare 1 tbsp Sugar
- Make ready 1 tbsp Red pepper powder (finely or coursely powdered)
- Prepare 2 tsp Garlic
- Get 1 optional Green onions
- Take 1 tbsp Sesame oil
- Make ready 1 tbsp Water
Find Perilla Leaves Egoma stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added. Photo "Perilla leaves, egoma" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. The image is available for download in high.
Steps to make Egoma Leaf Jeon:
- Place the ☆ ingredients into a bowl and mix together well.
- Once combined, add the red chili pepper.
- Wash the egoma leaves and pat dry well.
- Dust flour over the inside surfaces.
- Place the filling on one half of the leaf. Make sure the thickness is uniform.
- Fold in half.
- After folding in half, dredge completely with flour.
- Beat the egg. Coat Step 6 completely with the egg.
- Heat sesame oil in a frying pan (a somewhat large amount) and slowly fry the leaves on medium heat. Try not to brown them.
- 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.
- Cut the larger leaves in half and neatly arrange on a dish. They're done. Enjoy them with the sauce or with ponzu sauce.
Whole chili pepper, chili flakes and cayenne powder on white background. The leaves are called "perilla", "perilla leaves", or "Korean perilla leaves" in English, and kkaennip (깻잎; literally "kkae leaf") in In Japan, the plant is called egoma and is of limited culinary importance. Perilla leaf, egoma - download this royalty free Stock Photo in seconds. Pick Me @ Lotte World Youth Festival fancam by Zam. Check out egoma's art on DeviantArt.
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