Kkaennip Jeon (Perilla Leaf Pancakes)

Rinse 50g perilla leaves thoroughly under cold water and pat them completely dry with paper towels. Set aside.

Place 150g firm tofu in a clean kitchen towel and squeeze out as much excess water as possible. Mash the drained firm tofu in a mixing bowl and season with 2g fine sea salt.

Finely mince 50g yellow onion and 10g garlic cloves. Thinly slice 20g green onions.