Stuffed Perilla & Pepper Jeon

Stuffed Perilla & Pepper Jeon

Ingredients

8 perilla leaves
4 green peppers
¼ cup green onion, sliced
⅓ cup mushroom, diced
¼ cup carrot, diced
⅓ cup diced celery
1 tbsp ginger, minced
½ lb ground pork
3 tbsp Bibigo Korean BBQ Sauce & Marinade Original
1 tsp sesame oil
½ tsp ground pepper
3 large eggs
¼ cup flour
¼ tsp salt
2 tbsp soy sauce
1 tbsp white vinegar
¼ tsp hot pepper flakes
1 tbsp chopped green onion
1 tsp toasted sesame seeds

  1. Rinse the perilla leaves and cut each green pepper in half lengthwise. Set aside.
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  2. Combine green onion, mushroom, carrot, celery, ginger, ground pork, Bibigo Korean BBQ Sauce & Marinade Original, sesame oil, ground pepper, and 1 egg in a bowl. Mix by hand until well incorporated.
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  3. Pour some flour on a flat plate and press both sides of each perilla leaf into the flour to coat.
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  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.
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  5. To make the egg batter, whisk together ¼ cup flour, 2 eggs, and ¼ tsp salt.
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  6. Heat a large non-stick skillet over medium heat and add 1 tbsp of vegetable oil to the pan.
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  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.
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  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.
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  9. To make dipping sauce, combine soy sauce, white vinegar, hot pepper flakes, chopped green onion, and sesame seeds in a bowl.
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  10. Plate the stuffed perilla and pepper jeon and serve with dipping sauce.
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