Perilla Leaf SPAM Jeon Recipe - Easy 4-Ingredient Side Dish [Korean Food] - KOREAN FOOD REVIEW & RECIPE

Home » Recipe/Cooking » Korean Side Dish (Banchan) Recipes » Perilla Leaf SPAM Jeon Recipe – Easy 4-Ingredient Side Dish [Korean Food]

Today’s recipe is a super simple Perilla Leaf Spam Jeon, made by rolling Spam in perilla leaves, coating it with pancake mix, and pan-frying it until crisp, almost like deep-frying. You don’t need any special ingredients, but using Spam guarantees great flavor. It also works perfectly as a side dish or a snack to go with drinks. It’s easy to make, and you don’t need precise measurements. So, let’s take a look at the recipe.

Table of Contents

📋 At a Glance

Recipe name: Perilla Leaf Spam Jeon
Main ingredients: 1 can of Spam (340g), 10–12 perilla leaves, 4 tbsp Korean pancake mix, 2 eggs
Difficulty: Easy (no measuring required, beginner-friendly)
Prep time: 10 minutes
Cook time: 15–20 minutes
Best for: Side dish, lunchbox, snack with drinks
Overall: Guaranteed flavor with just 4 ingredients. Easy to make, and perfect as both a side dish and a bar snack.

Ingredients Overview

Let’s quickly go over the ingredients. For this recipe, you only need four things: Spam, Korean pancake mix, perilla leaves, and eggs. As for prep, there’s nothing special to do besides washing the perilla leaves well and removing all moisture.

[Ingredients for 1 can of Spam (340g)]

1 can of Spam (large, 340g)
4 tbsp Korean pancake mix
10 to 12 perilla leaves
2 eggs
A little cooking oil

[Recipe Summary]

Wash the perilla leaves thoroughly and shake off all moisture.
Cut 1 can of Spam (large can, 340g) into 10–12 pieces, depending on your preference.
Put the Spam into a plastic bag, add 2 tbsp pancake mix, and shake well to coat evenly.
Put the perilla leaves into a new plastic bag, add 2 tbsp pancake mix, and shake well to coat evenly.
Beat 2 eggs, then stack the prepared perilla leaves and Spam together and coat them in the egg mixture.
Add a suitable amount of cooking oil to a pan, then pan-fry the egg-coated perilla leaves and Spam over low to medium heat until golden.

🍖 After slicing, blanch the Spam once in hot water for a cleaner, lighter taste.
🍳 Regular Spam (not the mild version) can be a bit salty. So, don’t season the egg mixture. You can also slice the Spam thinner.
🍃 You can also make it with a small can of Spam + 6–8 perilla leaves + 2 tbsp pancake mix.
🥚 Another option is to cut the Spam into long strips, roll it up in perilla leaves, and pan-fry it.

🥗 Prep time: 10 minutes
🍳Cook time: 15–20 minutes

Prepping the Ingredients

Slicing the Spam and Coating It with Pancake Mix

Cut 1 can of Spam (large can, 340g) into 10–12 pieces, depending on your preference. I sliced it into wider pieces because I planned to eat it as a side dish. However, if you’re making it for a lunchbox or as a snack with drinks, it’s also great to cut it into long strips and roll it in perilla leaves.

Put the sliced Spam into a plastic bag, add 2 tbsp pancake mix, and shake well to coat evenly. If the pieces stick together, the mix won’t coat well. So, separate them as you go.

Coating the Perilla Leaves and Preparing the Egg Mixture

Next, put the prepared perilla leaves into a new plastic bag, add 2 tbsp pancake mix, and shake well. The leaves need to be completely dry for the mix to coat evenly.

Beat 2 eggs in a bowl. If your eggs are small, it’s fine to use 3. Then, stack the pancake-mix-coated perilla leaves and Spam together and have them ready.

Since the ingredients aren’t sticky, it’s hard to shape them neatly in one go. However, you can shape them while coating with egg later. So, there’s no need to worry right now.

Cooking

Pan-Frying Until Golden Over Low to Medium Heat

Add a suitable amount of cooking oil to a pan and warm it slightly. Then, pan-fry the egg-coated perilla leaves and Spam over low to medium heat until golden. At this stage, use the egg coating to help the perilla leaves and Spam stick together, and shape them as you cook.

Lightly cook the side where the perilla leaf is attached to set the shape. Then, press it down gently and let it cook through. If the heat is too high, the coating can burn before the Spam warms through. Still, as long as you control the heat, it’s not difficult.

Changing the Oil and Finishing Up

After pan-frying a couple of batches, leftover bits of batter at the bottom can burn. So, change the oil often as you cook. Once done, let the finished Spam jeon drain a bit of oil.

Recommended Perilla Leaf Spam Jeon recipe

Finished Gallery

Final Thoughts and Serving Tips

I cooked it over low to medium heat while adjusting the flame. It took about 15 minutes to pan-fry one can of Spam. Once it was done, the portion looked pretty generous.

Coating perilla leaves well with pancake mix

My plate was small, so I set a few pieces aside. After draining off a bit of oil, store them in the fridge. When you want to eat them again, pan-fry them once more. It turns out really well.

As I mentioned earlier, I sliced the Spam into slightly wider pieces because I wanted it as a side dish. However, if you’re making it for a lunchbox or a quick snack with drinks, cutting the Spam into long strips, rolling it in perilla leaves, and pan-frying it is also a solid option.

Removing all moisture from perilla leaves

You can also serve it with a little ketchup, depending on your taste. It’s very easy to make, and the flavor is reliable. So, if you’re looking for a simple side dish, it’s worth trying. It’s the kind of taste you won’t regret.

Frequently Asked Questions

Q. What ingredients do I need for Perilla Leaf Spam Jeon?

You only need 1 can of Spam (340g), 10–12 perilla leaves, 4 tbsp Korean pancake mix, 2 eggs, and cooking oil. Since you don’t need extra seasoning or precise measuring, it’s easy even for beginners.

Q. How long does it take to cook Perilla Leaf Spam Jeon?

It takes about 10 minutes to prep the ingredients, and about 15–20 minutes to pan-fry over low to medium heat. With 1 can of Spam, you can comfortably finish in about 25–30 minutes total.

Q. How should I store Perilla Leaf Spam Jeon?

Drain off a bit of oil, then store it in the refrigerator. When you want to eat it again, pan-fry it once more to bring back the crispy texture.

image sources

부침가루 골고루 묻히기: Copyright PAKOC https://pakoc.net
깻잎 청결 손질하기: Copyright PAKOC https://pakoc.net
스팸 자르는 방법: Copyright PAKOC https://pakoc.net
깻잎 튀김옷 조리법: Copyright PAKOC https://pakoc.net
스팸 안주 추천레시피: Copyright PAKOC https://pakoc.net
부침가루 혼합 조리법: Copyright PAKOC https://pakoc.net
스팸 길게 자르기: Copyright PAKOC https://pakoc.net
달걀 조리 시간: Copyright PAKOC https://pakoc.net
부침가루 소량 사용하기: Copyright PAKOC https://pakoc.net
깻잎 양념 조리법: Copyright PAKOC https://pakoc.net
스팸 조리 팁: Copyright PAKOC https://pakoc.net
부침가루 스팸 모양잡기: Copyright PAKOC https://pakoc.net
달걀 부치기 방법: Copyright PAKOC https://pakoc.net
깻잎스팸전 추천 레시피: Copyright PAKOC https://pakoc.net
부침가루 잘묻히기 조리법: Copyright PAKOC https://pakoc.net
달걀 넉넉하게 준비하기: Copyright PAKOC https://pakoc.net
깻잎 부침가루 잘입히기: Copyright PAKOC https://pakoc.net
스팸전 완성 갤러리: Copyright PAKOC https://pakoc.net
깻잎 물기 완전제거: Copyright PAKOC https://pakoc.net
스팸 튀김 방법: Copyright PAKOC https://pakoc.net
부침가루 재료 준비하기: Copyright PAKOC https://pakoc.net
깻잎 물기 완전제거: Copyright PAKOC https://pakoc.net

Perilla Leaf SPAM Jeon Recipe – Easy 4-Ingredient Side Dish [Korean Food]