Kketnip Jeon

I love this kind of jeon, or stuffed finger food–type things—they are my favorite banchan type. These stuffed perilla leaves use a sausage filling, but you could do this with tuna, beef, or pork. You could also stuff seeded Korean green peppers with this mix, or even make little meatballs. If you can’t find perilla leaves, you can substitute Japanese shiso, though they tend to be smaller and are more delicate—for this dish it’s worth seeking out the real thing. For the sausage