Photo: Korea Ministry of Food and Drug Safety

Fried Leafy Vegetables

Name: Fried Leafy Vegetables
Cuisine: South Korea
Ingredients: 5 g Perilla leaves; 6 g Lettuce; 7 g Napa cabbage; 10 g Egg; 10 g Tempura (frying) mix; 5 g Soybean oil; Ice

잎채소튀김

Side dish · Fried

Side dishesCourse

223kcal · per serving

Not spicySpice

🌱 Vegetarian

Jump to recipe ↓

Recipe

Fried Leafy Vegetables

Not spicyVegetarianContains: egg, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Perilla leaves깻잎
↔ No Perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
5 g
Lettuce상추
6 g
Napa cabbage배추
7 g
Egg계란
10 g
Tempura (frying) mix튀김가루
10 g
Soybean oil콩기름
5 g
Ice얼음

Nutrition per serving

223kcal

10.2gCarbs

2.3gProtein

19.2gFat

70.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix the tempura mix and beaten egg in a bowl to make a batter, then add ice to chill it.
Wash the perilla leaves, lettuce, and napa cabbage.
Cut the ingredients into bite-size pieces.
Pour soybean oil into a pot and heat to a suitable temperature.
Coat the vegetables in the batter.
Fry until golden brown.

💡 TipThis is a frying method that children like, designed so that the natural taste of the vegetables comes through.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.