Trim the stems of the perilla leaves, leaving about 1cm, then soak in water for 5 minutes. Rinse thoroughly under running water 2-3 times and drain well.
Slice one green chili pepper thinly. Mix with 1 tablespoon vinegar and 3 tablespoons soy sauce to make a spicy dipping sauce.
Place a handful of dried shrimp into a blender or grinder and process until finely powdered.
In a mixing bowl, combine 0.5 cup panko, 0.5 cup tempura flour, 4 teaspoons starch flour, a pinch of salt, and 15g of prepared shrimp powder.
Add 300ml of water and mix well using a whisk until the batter is very thin—when lifted with a spoon, it should flow off smoothly.
Heat a wide frying pan over medium heat. Add 2 teaspoons vegetable oil and 1 teaspoon toasted sesame oil.
Take two perilla leaves and layer them together. Dip them thoroughly into the thin batter on both sides.
Place the layered leaves onto the heated pan with the stems facing inward. Arrange the other leaves slightly overlapping in a star-like pattern across the pan.
Cook over medium heat until the bottom side turns golden and crisp without burning, then flip and cook the other side until equally golden and crispy.
Wash the perilla leaves and slice the green chili pepper. Prepare the soy sauce-based dipping sauce.
Grind the dried shrimp into powder, then mix with the dry ingredients and water to form a thin batter.
Heat a pan with a blend of sesame oil and vegetable oil. Place the battered perilla leaves in a star shape and cook both sides until crisp.
Cooking tips 💡
The batter must be extremely thin so that the flour layer stays thin and results in maximum crispiness.
Be sure to use exactly 4 teaspoons of starch flour to achieve the ultra-crisp texture similar to tempura.
Toasted sesame oil has a low smoke point and can burn easily, so always mix it with vegetable oil and cook at medium heat or lower for safety.
Okjubu's Kimchi Pancake
Crispy outside and moist inside kimchi pancake using the golden ratio of tempura flour and all-purpose flour