Kim Dae-seok Chef's Perilla Leaf Corn Lettuce Pancake
A unique lettuce pancake made without water, using eggs and potato starch for a crisp texture that stays fresh even after time, with sweet corn kernels popping in every bite.
Ingredients needed 2 servings
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.
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