Chives are usually sold in a bundle. I used the whole bundle. H. If it's tied in large quantities for kimchi, use it in half. There are about 20 perilla leaves in one bag, but I used 2 bags. Wash them thoroughly and drain them.

Cut the perilla leaves in half and shred them. Just cut it roughly, not thin.

Cut the chives according to the length of the perilla leaves.

First, I prepared chives, perilla leaves, and red pepper to be put on top. After defrosting the frozen seafood in cold water, drain it and you're done!!

First, season it with salt. Even if you dip it in seasoned soy sauce, it needs to be seasoned.

Add defrosted frozen seafood. And a spoon or two of sesame oil, please~~ It has a savory scent and becomes a more delicious chives perilla leaf jeon. There's a lot of stuff. This is the refrigerator, Lee Guk-ju-style chives perilla leaf jeon!!! When I saw this, I thought, "Wow, it looks so good."

Then, add 1 cup of pancake mix and water and mix well. Just enough dough for the ingredients to stick together. Add water little by little to adjust the concentration.

It's a dough that's mixed well with flour and water. It's almost blue. As perilla leaves and chives get tangled together, the pancake mix only serves as an adhesive.

Grease a heated pan and fry the chives perilla leaf jeon to make it easier to eat. You can make a big one, but I always make it in this size so it's easy to eat because I have to cut it anyway. Put the red pepper in the middle.

If it's golden brown, turn it over and fry the other side until golden brown. If it's golden brown back and forth, it's done. Jeon tastes better when you fry it right away.

Please give me the refrigerator, and the exotic chives perilla leaf jeon is complete. It would be good to prepare seasoned soy sauce and dip it in it. Seasoned soy sauce contains red pepper, cheongyang red pepper, minced garlic, minced green onion, dark soy sauce, vinegar, and sugar, but you don't need everything, just add a little vinegar and red pepper powder to dark soy sauce.