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Stuffed Perilla & Pepper Jeon

Stuffed Perilla & Pepper Jeon

  1. Rinse the perilla leaves and cut each green pepper in half lengthwise. Set aside.
  2. Combine green onion, mushroom, carrot, celery, ginger, ground pork, bibigo™ BBQ Sauce Original, sesame oil, ground pepper, and 1 egg in a bowl. Mix by hand until well incorporated.
  3. Pour some flour on a flat plate and press both sides of each perilla leaf into the flour to coat.
  4. Place a perilla leaf on your hand. Spread 1 tbsp of the beef mixture on half of the perilla leaf. Fold the other half of the leaf over and lightly flatten with your hand.
  5. To make the egg batter, whisk together ¼ cup flour, 2 eggs, and ¼ tsp salt.
  6. Heat a large non-stick skillet over medium heat and add 1 tbsp of vegetable oil to the pan.
  7. Dip each stuffed leaf fully into the egg batter and carefully place it in the heated skillet. Cook for 2 minutes on each side until lightly golden.
  8. To make the green pepper jeon, coat the halved peppers with flour and stuff with beef mixture. Dip in egg batter and cook for 3 minutes on each side or until the meat is fully cooked.  Cook thoroughly to an internal temperature of 165°F as measured by a food thermometer.
  9. To make dipping sauce, combine soy sauce, white vinegar, hot pepper flakes, chopped green onion, and sesame seeds in a bowl.
  10. Plate the stuffed perilla and pepper jeon and serve with dipping sauce.

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