Deulkkae Songi Buchim (Perilla Florets Pancake)
This pancake recipe uses deulkkae (들깨), or wild perilla. Deulkkae - both the leaves and the seeds - have a unique flavor and taste that Koreans seem to like a lot. Deulkkae florets are pretty hard to find, even in Korean markets. The best option if you like this dish is to try to grow this vegetable in a garden. Keep in mind that Korean perilla (kkaenip) is different from Japanese perilla (shiso). I believe another preparation is that some people deep fry the florets (dusted with flour) by itself, but my friend tried making them into pancakes and I liked it a lot. I made some today since I picked some fresh seed florets, which I picked before they turned all brown into actual seeds.
- 4 oz deulkkae songi (wild perilla seed florets)
- 1 stalk green onion
- ¼ cup flour
- ¼ cup sweet rice flour
- 1/3 tsp salt
- 1 cup water
- oil for frying
- Take the perilla florets (duelkkae songi) and cut off the stalks or pieces that are a bit hard -- most of tender stalks can be still eaten. Also remove the leaves -- you can save the leaves and use them for a separate dish, like and take off leaves - you can save the leaves for a different kkaenip namul dish. Wash the remaining florets thoroughly and drain. Cut into small pieces, almost nearly chopped. Some seeds will come out when you chop the florets, which is fine.
- In a mixing bowl, add flour, rice flour, salt and water. Mix well. While mixing the batter, get a frying pan ready. Heat it on medium high heat, and put enough oil (2-3 tablespoons) on each batter. Put the florets into the batter, mix it carefully.
- When the pan is hot, put about 1 tbsp of the mixture onto the frying pan, and fry until the edges turn lightly brown and easy to turn it over; fry the other side until edges turn brown. Serve warm as an appetizer or side dish (banchan).
Serving Size: 4
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Preparation Time: 20 minutes