Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, egoma leaf jeon. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Egoma Leaf Jeon is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Egoma Leaf Jeon is something which I’ve loved my whole life. They’re fine 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 first prepare a few components. You can cook egoma leaf jeon using 19 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Egoma Leaf Jeon:
- Get 250 grams ☆Ground pork
- Get 150 grams ☆Tofu
- Take 1/2 ☆Minced onion (small)
- Take 2 tsp ☆Minced garlic
- Take 2 tbsp ☆Katakuriko
- Make ready 1 ☆Salt and pepper
- Make ready 1 Red chili pepper
- Take 2 Eggs
- Make ready 1 Flour
- Take 1 Sesame oil
- Prepare Sauce (Jeon and chijimi sauce)
- Make ready 3 tbsp Soy sauce
- Prepare 3 tbsp Vinegar
- Take 1 tbsp Sugar
- Take 1 tbsp Red pepper powder (finely or coursely powdered)
- Prepare 2 tsp Garlic
- Take 1 optional Green onions
- Prepare 1 tbsp Sesame oil
- Take 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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