Kkaennip jeon (stuffed perilla leaf pancakes)

Step 1: Put 5 ½ oz pork mince, 3 ½ oz firm tofu, 1 oz carrot, 1 spring onion, 1 clove garlic, ½ tsp salt, 1 tsp toasted sesame oil and ¼ tsp ground white pepper in a bowl and mix firmly until it becomes a sticky paste.

Step 2: Lay 16 perilla leaves (kkaennip) shiny side down and dust the upper side lightly with 2 tbsp plain flour.

Step 3: Spread a scant tablespoon of filling over one half of each leaf, about 1 cm thick, then fold the other half over and press the edges so it holds. Common mistake: overfilling; a fat middle stays raw while the leaf and egg burn.

Step 4: Coat each parcel all over in the remaining 2 tbsp plain flour, shaking off the excess, then dip it into 2 eggs.

Step 5: Heat 2 tbsp neutral oil in a frying pan over medium-low heat and fry the parcels for 3–4 minutes, until the underside is golden and the edge of the filling turns pale.

Step 6: Add the remaining 2 tbsp neutral oil, turn and fry for 3–4 minutes more, until both sides are golden and the parcels feel firm and puffed. Check the thickest one with a probe thermometer: the filling should reach 160°F.

Step 7: Drain on kitchen paper. Mix 2 tbsp soy sauce and 1 tbsp rice vinegar, scatter with ½ tsp toasted sesame seeds and serve with the warm jeon.