Pretty to look at, delicious to eat: Perilla leaf tuna jeon

Here is a recipe best made when perilla leaves are at their most fragrant.

The featured recipe is perilla leaf tuna jeon — triangle-shaped savory pancakes filled generously with tuna and tofu.

The shape is particularly striking: the triangular pieces arranged on a plate are so neat and elegant that you can't help but say, "How pretty."

The tidy presentation makes them worthy of a guest table. Pan-fried to a golden brown on a rainy day, they also make a fine snack to pair with drinks. Pack them neatly in a dosirak and they become an eye-catching banchan as well.

Treat your family to these savory, aromatic jeon, full of the fresh scent of perilla leaves.

1 can (150g) tuna (medium size), 10 perilla leaves, 1/3 block tofu, 1/3 onion, 1 green onion stalk, 1 cup pancake mix, 2 eggs, cooking oil as needed, 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 tablespoon water, 1 cheongyang chili pepper

1. Drain the tuna through a strainer to remove the oil, and squeeze the tofu in a cheesecloth to remove excess moisture. Finely dice the onion and slice the green onion into small rounds. Rinse the perilla leaves thoroughly, then pat them dry with a paper towel.

2. In a bowl, combine the tuna, tofu, onion and green onion, season with a pinch of salt and pepper, and mix well. Dust the inside of each perilla leaf with pancake mix, place a spoonful of the tuna filling on top, then fold the leaf into a triangle.

3. Coat each triangle in pancake mix, then dip it in beaten egg and lift it out.

4. Heat a little oil in a pan and cook the perilla leaf tuna jeon until golden brown on both sides.

5. Finely chop the cheongyang chili pepper, stir it into the dipping sauce ingredients, and serve alongside.

Source: Woori's Table