Ingredients:
For filling:
12 Shrimp, medium sized, peeled and deveined
1 tsp Ginger, peeled and freshly grated
2 Scallions, finely chopped
½ Onion, finely diced
1 tsp Garlic, finely minced
2 tsp Soy sauce
2 tsp Perilla oil
2 ea Perilla leaves, finely chopped
2 tsp Perilla seeds
Pinch Black pepper
For putting together jeon:
12-16 Perilla leaves
4 Eggs
Pinch Corn starch, rice flour or regular wheat flour
More corn starch, rice flour or regular wheat flour to dust
Neutral cooking oil
Instructions:
Peel and devein shrimp. Chop shrimp into small but chunky pieces (as small as the size of lentils or as large as the size of green peas are fine).
Prep all the vegetables
Peel and grate fresh ginger
Finely chop scallions, dice onions, and perilla leaves
Finely mince garlic
In a medium mixing bowl, add all the ingredients for the filling and mix well until everything is well combined.
Crack the eggs. 1 yolk in a small bowl and the rest in a larger flat bowl
In a small bowl with 1 yolk, add a pinch of corn starch. Whisk until well mixed..
In a larger flat bowl with 3 eggs plus 1 egg white, whisk until it’s well mixed.
Make perilla jeon.
Place a perilla on a cutting board, with the rougher back side of the leave facing up. Dust the leaves with the corn starch.
Perilla leaf will look like an upside down heart, with a stem going through in the middle of the leaf. Place 1-2 tablespoons of shrimp filling mix on one side of perilla leaf, leaving about half an inch of space from the edges. Try not to over stuff the leaves.
Brush on the yolk and starch mixture from the small bowl around the edges.
Using the stem in the middle of the leaf as a guide, fold the leaves in half and gently press the edges together, using the yolk mix like glue. It’s okay if it’s not stuck all around the edges, as long as it stays folded and mostly closed.
Repeat until all the filling is gone and the leaves are stuffed.
Line up the stuffed perilla and dust them with corn starch on both sides.
Bring a nonstick pan over medium low heat and preheat the pan. Add about a tablespoon of oil to the pan.
While the pan is preheating, take 3-6 stuffed and dusted perilla leaves (depending on the size of your pan and the bowl) and dip them into the egg mix in the flatter bowl. Coat each generously with the egg mix.
Gently place the stuffed, dusted, and egg coated perillas onto the pan. Pan fry until the egg is cooked on the first side, about 1 minute. Flip the perillas over and cook on the other side for another minute or two, until the egg mix and the shrimp is cooked through.
Working in batches, dip and pan fry the stuff perilla until you’ve cooked all of them.
Serve as a side or an appetizer and enjoy! The jeon is seasoned enough to be eaten without a separate dipping sauce, but if you’d like, serve with some soy sauce and sesame oil or chili crisp.