Modu Recipes

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.

🙋 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.

Ingredients needed 🛒1 servings

  • 1 bunch perilla leaves (about 15–20 leaves)
  • 1 can tuna
  • 1 bowl rice
  • 1 egg
  • Mozzarella cheese or sliced cheese, as needed
  • a pinch of seasoned salt
  • a pinch of pepper
  • cooking oil
  • a little ketchup

Recipe 🍳

  1. Wash the perilla leaves thoroughly under running water, shake off excess water, and roughly chop them into small pieces.
  2. Press the lid of the tuna can to drain as much oil as possible and set aside.
  3. In a large bowl, combine 1 bowl of cold rice or unheated instant rice, the drained tuna flakes, and the chopped perilla leaves.
  4. Crack 1 egg into the bowl and sprinkle with seasoned salt and pepper to lightly season.
  5. Using a spoon or your hands with sanitary gloves, gently mix until the rice grains are evenly coated and a cohesive dough forms, being careful not to mash the rice grains.
  6. Take a fist-sized amount of the mixture, shape it into a ball, then make an indentation in the center.
  7. Fill the indentation generously with mozzarella cheese or sliced cheese, then seal by pinching the mixture around it and shaping it into a flat, round patty like a hotteok.
  8. Coat a frying pan with cooking oil and preheat over medium heat.
  9. Place the formed tuna bapjeon onto the pan and gently press down with a spatula as they cook.
  10. Cook over low-medium heat until both sides are golden brown and crispy like scorched rice, and the cheese inside is melted.
  11. Transfer the finished jeon to a plate and, if desired, drizzle ketchup in a lattice pattern to serve.
  1. Mix chopped perilla leaves, drained tuna, 1 bowl of rice, egg, salt, and pepper in a bowl and knead into a dough.
  2. Pinch off a portion of dough, fill the center with plenty of cheese, and shape into a round, flat patty.
  3. In an oiled pan, cook both sides until crispy like scorched rice, then serve with ketchup.

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.

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