Herb Kuku Jeon with Soy-Vinegar Dip (Persian x Korean)

Method

1. Wash the herbs, perilla and chives, then shake and pat them completely dry. Chop the parsley and coriander finely, roll the perilla leaves up and slice into thin ribbons, then cut them short, and cut the chives into 0.5 cm pieces.

   Add in this stepFlat-leaf parsley 40 gFresh coriander / cilantro 30 gPerilla leaves 5Garlic chives (Asian chives) 30 g

2. Beat the eggs in a bowl with the flour, turmeric and salt until smooth, then fold in all the greens. You want a thick batter that sits in a mound on a spoon without running off.

   Add in this stepEggs 3Plain flour 3 tbspGround turmeric ¼ tspSalt ½ tsp

3. Stir the soy sauce, rice vinegar, water, sugar, chilli flakes and sesame seeds together in a small bowl until the sugar dissolves.

   Add in this stepSoy sauce 2 tbspRice vinegar 1 tbspWater 1 tbspSugar ½ tspKorean chilli flakes (gochugaru) ½ tspToasted sesame seeds ½ tsp

4. Heat part of the oil in a pan of about 26 cm on medium heat. Drop in tablespoons of batter and flatten each into a 5 cm round with the back of the spoon. If they don't all fit, cook in 2 batches. Fry for 2 min, until golden underneath with set edges.

   Add in this stepVegetable oil 1¾ tbsp

   medium heat

5. Flip with a spatula, add a little more oil as needed and cook on medium-low heat for 1 min 30 sec more. When both sides are golden and no runny egg seeps out when pressed, drain on kitchen paper.

   Add in this stepVegetable oil 1¼ tbsp

   medium-low heat

6. Serve warm with the dipping sauce. They are also great cold in a lunch box or as a snack with drinks.