Kim Dae-seok Chef's Perilla Leaf Corn Lettuce Pancake

• 15 pieces of green lettuce
• 10 pieces of perilla leaf
• 1 green chili pepper
• 1 red chili pepper
• 3 eggs
• half cup (100ml) sweet corn
• 1/4 teaspoon salt
• half tablespoon anchovy sauce
• 3 tablespoons generous amount of potato starch
• adequate amount of cooking oil

Recipe 🍳

Cooking tips 💡

• Mixing fragrant perilla leaves into the lettuce pancake batter at a consistent ratio helps eliminate the raw taste of lettuce while enhancing its aromatic quality.
• Adding about half a spoonful of anchovy sauce instead of relying only on salt brings a deeper, savory flavor to the pancake.
• Using only potato starch instead of regular flour or tempura flour ensures the pancake stays crisp even after cooling, preserving its signature crunch.
• Since canned corn contains high moisture, always drain it thoroughly through a sieve beforehand to prevent the batter from becoming too wet.

Recommended for 🙋

• ⭐Those seeking a crispy, unique snack to enjoy with soju during rainy seasons or humid weather.
• ⭐People looking to creatively use leftover amounts of lettuce and perilla leaves after eating meat wraps.