Ryu Soo-young's Budget Perilla Leaf Pancakes
An ultra-affordable and simple recipe from Chef Ryu Soo-young on Fun-Staurant! Crisp on the outside and juicy inside using budget-friendly perilla leaves and savory pork filling.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Perilla leaves20 sheets
- Ground pork100g
- Korean pancake mix1 cup (approx. 100g)
- Cold water150ml
- Cooking oilGenerous amount (approx. 5 tbsp)
🥣 Sauce & Seasoning
- Dark soy sauce1 tbsp
- Oyster sauce0.5 tbsp
- Sugar0.5 tbsp
- Sesame oil0.5 tbsp
- Minced garlic0.5 tbsp
- Black pepperPinch
🌿 Toppings & Garnish
- Dipping soy sauce (2 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp water, 0.5 tbsp sugar)Optional
🔄 Ingredient Substitutes & Tips
| Original Ingredient | Recommended Substitute | Characteristics & Tips |
|---|---|---|
| Perilla leaves | Basil or Spinach | Use 1:1 ratio. Basil adds a rich herbal aroma, while spinach offers a similar texture with a milder flavor. |
| Korean pancake mix | All-purpose flour + potato starch + pinch of salt | Use 1:1 ratio. Combine 8 parts flour and 2 parts starch with salt to mimic the crispiness and seasoning of pancake mix. |
| Oyster sauce | Soy sauce + pinch of sugar (or Tonkatsu sauce) | Substitute 1:1. Slightly lowers umami complexity, but maintains a well-balanced sweet and savory taste. |
📊 Estimated Nutrition (Per Serving)
👨🍳 Cooking Steps
Wash perilla leaves under running water, pat completely dry with paper towels, and trim the stems.
In a bowl, mix ground pork, soy sauce, oyster sauce, sugar, sesame oil, minced garlic, and pepper until sticky.
Lightly dust the rough inner side of the perilla leaf with flour, spread meat filling thinly on one half, and fold in half.
Combine 1 cup pancake mix with 150ml cold water, stirring lightly to leave slight lumps for maximum crispness.
Dust the outside of folded perilla leaves lightly with pancake mix, then dip into the thin liquid batter.
Heat a pan with generous oil, fry perilla leaves over medium-low heat for 2-3 minutes on each side until golden crisp.
🌟 Pro Chef Tips
- • Using ice-cold water creates a temperature contrast with hot oil, producing a noticeably crunchier crust.
- • Dusting dry flour inside the leaf acts as an adhesive, preventing the meat from separating while cooking.
- • Spread meat thinly like butter; a thick patty will slow down cooking and burn the leaf before the pork cooks.
- • Do not overmix the batter; small lumps keep the outer crust light and crispy.
⚠️ Avoid Common Pitfalls
- ❌ High heat will burn the sensitive green leaf before the ground pork cooks inside.
- ❌ Leaving moisture on the leaves causes batter to peel off during frying and causes oil splatters.
- ❌ Over-mixing batter creates gluten, resulting in a soggy, chewy texture instead of a crisp bite.
🧂 Spice & Seasoning Adjustments
- • Adding oyster sauce to ground pork enhances umami complexity far beyond plain soy sauce or salt.
- • For a spicy kick, add finely chopped Cheongyang green chili peppers into the pork mixture.
🧊 Storage & Reheating
- • Store leftover cooked pancakes in an airtight container lined with paper towels in the fridge for up to 3 days.
- • Reheat in a dry skillet over medium-low heat without extra oil to restore the original crunch.
❓ Frequently Asked Questions
Q. Can I use ground beef or tuna instead of ground pork?
A. Yes! Squeeze all oil out of canned tuna and mix with the same seasonings for great tuna-filled pancakes.
Q. Can I cook this in an air fryer?
A. Pan-frying with oil brings out the best crispy texture and perilla flavor. Air frying tends to dry out the leaves, so stove-top frying is strongly recommended.
Q. Why are my perilla leaf pancakes soggy instead of crispy?
A. This happens when batter is overmixed or warm water is used. Low oil temperature also causes the pancakes to absorb too much oil and get soggy.
Q. How do I prevent the meat filling from separating from the leaf?
A. Dusting dry flour inside the rough surface of the leaf before putting the meat acts as a glue, keeping the filling firmly attached.
Q. What is the best way to reheat leftover perilla leaf pancakes?
A. Avoid microwaves as they make the crust soggy. Reheat in an dry skillet over medium-low heat for 1-2 minutes per side to revive crispiness.