Pan-fried Perilla Leaves with Beef Fillings (Kkaenip-jeon: 깻잎전)

If you like perilla leaves (kkaennip: 깻잎), you will love this dish: the egg batter makes the lightly minty leaves a little crispy, and the juicy, savory, beef patty fillings go well with them too. Full recipe: Help others by translating the English caption of this video into your own language: My Makgeolli (막걸리) traditional Korean rice beer recipe: My cookbook: Get Maangchi’s letter every month: My Instagram: My Facebook: My Twitter: