by

Egoma Leaf Jeon

Egoma Leaf Jeon

This recipe uses egoma leaves, which are full of calcium, iron, and other minerals. The bitterness of this jeon is hidden, making them easier to eat. This recipe was passed onto me from a Korean friend.

Ingredients: 4 servings (20 egoma leaves)

☆Ground pork
250 g
☆Tofu
150 g
☆Minced onion (small)
1/2
☆Minced garlic
2 teaspoons
☆Katakuriko
2 tablespoons
☆Salt and pepper
to taste
Red chili pepper
to taste (finely crushed thin slices)
Eggs
2
Flour
as needed
Sesame oil
to taste
Sauce (Jeon and chijimi sauce)
Soy sauce
3 tablespoons
Vinegar
2-3 tablespoons (adjust to taste)
Sugar
1/2 - 1 tablespoon
Red pepper powder (finely or coursely powdered)
1 tablespoon
Garlic
2 teaspoons
Green onions
optional
Sesame oil
1 tablespoon
Water
1 tablespoon

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.

Story Behind this Recipe

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.