Solo Cooking God's Perilla Leaf Tuna Bapjeon
Cold rice and drained canned tuna, fragrant perilla leaves are rolled into a dough, filled with plenty of cheese, and pan-fried until crispy, a one-dish bapjeon.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you don't drain the tuna oil thoroughly, the bapjeon dough will become too moist and may fall apart easily while cooking, so be careful.
- To achieve a crispy, scorched-rice-like texture, cook the bapjeon over a relatively high medium heat, almost like frying, but gently.
- A great tip is to cover the pan briefly after flipping to let the cheese melt completely and become soft.
Recommended for
- For those who want to make a special treat that kids will love using leftover cold rice and a can of tuna.
- For those who want to enjoy crispy exterior like a scorched rice ball and a moist, cheesy lava inside.
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