Comments on: Kkaennip Jeon (Pan-fried Stuffed Perilla Leaves)

By: Hyosun

Hyosun — Wed, 29 Jul 2020 00:00:59 +0000

In reply to Patricia Nel. The stuffing should be okay, but it might change the texture of kkaennip not in a good way. How about if you freeze the stuffing and make with fresh kkaennip when you want to serve?

By: Patricia Nel

Patricia Nel — Tue, 28 Jul 2020 21:19:36 +0000

Can you freeze these after cooking them and they are cooled?

By: Hyosun

Hyosun — Sun, 02 Jul 2017 05:08:10 +0000

In reply to Brian. It's raw, and cooked in the pan once wrapped.

By: Brian

Brian — Wed, 28 Jun 2017 00:02:44 +0000

Probably a stupid question, but is the beef pre cooked or raw when you wrap it?

By: Hyosun

Hyosun — Wed, 27 Jul 2016 02:27:55 +0000

In reply to Ukky Chan. Yup - it would be great with some rice and kimchi! I have the same problem. It's taking over my backyard!

By: Ukky Chan

Ukky Chan — Tue, 26 Jul 2016 22:10:17 +0000

This was very delicious as a small dinner for me and my husband. We had it with thai peanut sauce. Made exactly as you directed, it was a great way to use up the shiso threathening to bury us all!

I could see this as a full dinner if served over rice.

By: Yoli

Yoli — Fri, 15 May 2015 08:15:07 +0000

This recipe sounds delicious, can’t wait to try it!!

By: Hyosun

Hyosun — Sat, 14 Jun 2014 12:26:13 +0000

In reply to Brian Grover. How nice! I'm sure there are fresh kkaennip everywhere in Andong. Hope you're enjoying Andong and its amazing food. Thanks for coming by!

By: Brian Grover

Brian Grover — Sat, 14 Jun 2014 08:22:15 +0000

Gonna try it tonight! Living in Andong!

By: kumars kitchen

kumars kitchen — Mon, 23 Sep 2013 15:55:23 +0000

loved these perilla parcels…must taste out of the world 🙂