Doenjang Chickpea and Perilla Leaf Jeon is a delightful Korean pancake that offers a unique fusion of flavors. Originating from Korea, this dish combines the earthy taste of doenjang, a fermented soybean paste, with the nutty flavors of chickpeas. The addition of perilla leaves introduces a fresh, minty aroma that complements the dense, savory base. These pancakes are crispy on the outside and tender inside, providing a satisfying contrast of textures. Loved for its healthy ingredients and rich umami taste, this dish is perfect for those seeking a nutritious yet indulgent meal. Ideal as an appetizer or a main dish, it showcases the versatility of Korean cuisine in blending traditional ingredients with novel twists.
Doenjang Chickpea and Perilla Leaf Jeon
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 1 Cups
- Doenjang – 2 Tbsp
- Perilla Leaves – 10 Piece
- Onion – 0.5 Cups
- Garlic – 2 Cloves
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
- Water – 1 Cups
- Flour – 1 Cups
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
2 Grams
Saturated Fat
720 Mg
Sodium
44 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Soak the chickpeas in water overnight. Drain and rinse them thoroughly before use.
Step 2
In a blender, combine chickpeas, doenjang, water, and garlic. Blend until you get a smooth batter.
Step 3
Transfer the batter to a bowl. Add chopped onion, salt, black pepper, and flour. Mix until well combined.
Step 4
Fold in the perilla leaves gently, ensuring they are evenly distributed throughout the batter.
Step 5
Heat vegetable oil in a non-stick pan over medium heat. Pour a ladle of batter into the pan and spread it into a circle.
Step 6
Cook each side for 3-4 minutes or until golden brown. Repeat with the remaining batter.
Step 7
Serve the pancakes warm, garnished with additional perilla leaves if desired.
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