Solo Cooking God's Fragrant Kkaennip-jeon

Cooking tips 💡

• Using only one perilla leaf makes the jeon too thin and less satisfying, so always stack two leaves together for a thicker texture and better aroma.
• Egg burns easily, so avoid high heat; maintaining a medium-low flame is the secret to a beautiful golden color.
• Since the seasoning is mild, you can serve with a dipping sauce (soy sauce, vinegar, and toasted sesame seeds) for a great makgeolli appetizer, if desired.