Kim Dae-seok's Perilla Leaf and Imitation Crab Jeon

Name: Kim Dae-seok's Perilla Leaf and Imitation Crab Jeon
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: imitation crab 10 pieces; perilla leaves 5 sheets; eggs 2; salt a pinch; vegetable oil as needed

Using scissors to minimize prep steps, this recipe features perilla leaves brushed with egg mixture at the tips to prevent bursting and achieve a rich, savory flavor.

10 min Difficulty Very easy side dish

Main ingredients

imitation crabperilla leaveseggs

Ingredients needed 2 servings

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imitation crab perilla leaves eggs

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eggs 2

salt a pinch

vegetable oil as needed

Recipe

Rinse the perilla leaves thoroughly under cold running water, shake off excess moisture, and trim the stems using scissors.
Lightly cut each perilla leaf in half lengthwise with scissors, then trim away the tough central vein to soften and smooth the leaf.
In a bowl, crack two fresh eggs and add a pinch of salt. Beat well until the whites and yolks are fully blended without lumps, creating a smooth mixture.
Lay one halved perilla leaf flat on a surface, place one piece of imitation crab horizontally on top, and tightly roll it up.
Ensure the red ends of the imitation crab are evenly visible and protruding outward from the perilla leaf for an attractive finish.
After rolling all the perilla leaves, gently brush the inner edge of the tip with the beaten egg mixture to help the leaf adhere firmly to the imitation crab.
Heat a frying pan over medium heat and add a moderate amount of vegetable oil, allowing it to warm slightly.
Dip the rolled perilla imitation crab rolls into the egg mixture, coating the outer surface generously with golden egg.
Place the egg-coated rolls onto the pan and reduce heat to low. Flip occasionally, cooking slowly on both sides until golden brown and the egg coating is crisp and dry.

Trim the stems and tough center veins of the perilla leaves with scissors, halve them, and mix two eggs with a pinch of salt until smooth.
Place a piece of imitation crab on a halved perilla leaf, roll tightly, and lightly dab the inner sealing edge with egg mixture to secure it.
Heat a pan with a thin layer of oil, place the egg-coated perilla rolls inside, and cook over low heat, flipping gently to avoid burning.

Cooking tips

Brush a thin layer of egg mixture along the tip of the rolled perilla leaf like glue—this prevents the seam from splitting or opening when exposed to heat during frying.
Since imitation crab is already fully cooked, there's no need to overheat it; quickly frying over low heat ensures a crisp, golden exterior without drying out the filling, preserving its chewy texture.
Using only scissors to trim stems and central veins eliminates the need for knives and cutting boards, greatly reducing kitchen cleanup and making prep faster and more convenient.

Recommended for

Those seeking a simple, flavorful side dish for children without complicated processing, perfect for busy daily routines.
People tired of spending hours in the kitchen preparing pancakes during holidays and wanting to make a delicious, savory pancake in just minutes.
Beginners who find knife skills challenging but still want to create a clean, successful dish that doesn't fall apart easily.

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Kim Dae-seok's Perilla Leaf and Imitation Crab Jeon

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Ingredients needed 🛒2 servings