Fried Perilla Leaf Dumplings with Bean Sprout Soup

East Asia

Kkaennip Jeon & Kongnamul Guk


For the Kkaennip Jeon:
300g Beef
100g Mushrooms
1 Scallion
5 Perilla Leaves
2Tbsp Soy Sauce
2tsp Sesame Oil
Black Pepper
1tsp Sugar
2 beaten Eggs

For the Kongnamul Guk:
1 Handful Bean Sprouts
Anchovy Kelp Broth Packet
1 Scallion for Garnish
2 Cups of Water


Kkaennip Jeon

Mince the beef using a cleaver until a chunky paste is formed.
In a bowl, combine the beef, garlic, scallion, shiitake, soy sauce, sesame oil, pepper and sugar in a bowl.
Mix by hand until fully incorporated, cover and refrigerate for 30min.
Spread the beef mixture on half a perilla leaf, then fold in half to form a taco.
Dredge in flour, then eggs, and pan fry on both sides until golden brown. For safety, use a digital thermometer to be sure the beef has reached a safe temperature.

Kongnamul Guk

Bring 2 cups of water to a boil.
Add a broth packet and reduce to a simmer.
Simmer for 10 minutes, then remove the packet.
Add a handful of washed bean sprouts and 1 tsp of salt, and simmer for 10-15 minutes.

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