You will provably know by now that how much I love Perilla leaves. They are fragrant Korean herb and used in many Korean dishes.

I found some fresh Perilla leaves at Korean store last time I went. It has been over 2 weeks since and the leaves are still fresh and crisp, so I made a very simple dish to enjoy for a beautiful spring day in Argentina! This is Pan fried Perilla leaves filled with pork and vegetables. It is called Kketnip Jeon (깻잎전) in Korea. I will call it "Perilla Leaves Dumplings", because it looks like dumplings to me.