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Egoma Leaf Jeon
Egoma Leaf Jeon

Before you jump to Egoma Leaf Jeon recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Getting A Healthy Eater

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That recognition and approval should not be based upon the condition that they must conform to a prescribed standard of behavior or conduct. This is unhealthy. Unconditional recognition and acceptance given in the form of support allows people to reach their greatest potential.

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We hope you got benefit from reading it, now let’s go back to egoma leaf jeon recipe. You can cook egoma leaf jeon using 19 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Egoma Leaf Jeon:
  1. Prepare 250 grams ☆Ground pork
  2. Use 150 grams ☆Tofu
  3. Get 1/2 ☆Minced onion (small)
  4. Take 2 tsp ☆Minced garlic
  5. You need 2 tbsp ☆Katakuriko
  6. You need 1 ☆Salt and pepper
  7. You need 1 Red chili pepper
  8. Use 2 Eggs
  9. Prepare 1 Flour
  10. Take 1 Sesame oil
  11. You need Sauce (Jeon and chijimi sauce)
  12. Take 3 tbsp Soy sauce
  13. Use 3 tbsp Vinegar
  14. Get 1 tbsp Sugar
  15. Take 1 tbsp Red pepper powder (finely or coursely powdered)
  16. Take 2 tsp Garlic
  17. You need 1 optional Green onions
  18. Prepare 1 tbsp Sesame oil
  19. Use 1 tbsp Water
Instructions to make Egoma Leaf Jeon:
  1. Place the ☆ ingredients into a bowl and mix together well.
  2. Once combined, add the red chili pepper.
  3. Wash the egoma leaves and pat dry well.
  4. Dust flour over the inside surfaces.
  5. Place the filling on one half of the leaf. Make sure the thickness is uniform.
  6. Fold in half.
  7. After folding in half, dredge completely with flour.
  8. Beat the egg. Coat Step 6 completely with the egg.
  9. Heat sesame oil in a frying pan (a somewhat large amount) and slowly fry the leaves on medium heat. Try not to brown them.
  10. Once both sides have cooked, push down from the top and if they have hardened, they are done cooking. If they still feel elastic, then they haven't been cooked through yet.
  11. Cut the larger leaves in half and neatly arrange on a dish. They're done. Enjoy them with the sauce or with ponzu sauce.

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