Solo Cooking God's Fragrant Kkaennip-jeon
A clean and light jeon made in just 5 minutes using only fresh perilla leaves and seasoned egg batter, without flour or meat filling.
Ingredients needed 1 servings
Recipe
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.
Recommended for
- Those who want a light and fragrant jeon instead of the heavy, oily holiday-style jeon.
- Those who need a quick makgeolli snack or a clean egg side dish in no time.
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