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.
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.
Enjoy Japanese food around the world.