This Man's Cook Perilla Leaf Pancake

• Perilla leaves 30 sheets
• Ground beef 200g
• Ground pork 200g
• Onion half
• Green onion 1 stalk (white part only)
• Tofu half block
• Minced garlic 1 tablespoon
• Cooking wine 2 tablespoons
• Oyster sauce 1 tablespoon
• Salt 1/2 teaspoon (for dough)
• Black pepper 1/2 teaspoon
• All-purpose flour half cup (for adhesion)
• Egg 4 (2 yolks separated)
• Vegetable oil generously

Recipe 🍳

Cooking tips 💡

• Folding the perilla pancakes into a triangle instead of a half-circle helps prevent juice leakage during cooking, resulting in a much juicier and more delicious pancake.
• Adding finely chopped leftover or less attractive perilla leaves to the filling deepens the overall perilla flavor throughout the dish.
• Always use plenty of oil when frying to ensure even cooking—this prevents greasiness and achieves a crisp yet tender texture.
• Avoid high heat, as it quickly turns the perilla leaves brown; maintain medium-low heat from start to finish to preserve their vibrant green color.

Recommended for 🙋

• ⭐Those who want to create a premium perilla leaf pancake with rich, moist filling.
• ⭐People curious about the precise triangular folding technique that keeps the pancake neat and intact.
• ⭐Anyone wanting to fully experience the fresh fragrance of perilla leaves combined with the savory taste of the meat filling.