Perilla Köfte — A Taste of Turkey with a Korean Twist

Everyone has that one nostalgic dish that brings back warm memories. For many Koreans, it might be a comforting bowl of doenjang-jjigae (soybean paste stew) or fluffy steamed eggs prepared by mom. But for me, it’s always been Köfte.

At first glance, Köfte might look like Korean donggeurangttaeng, American meatballs, or Chinese-style dumpling meatballs, but its flavor is truly unique. This traditional Turkish meat dish has a taste all its own. Personally, I prefer it grilled over charcoal rather than fried, but since that’s a bit ambitious for home cooking, I opted for the easier pan-fried version today.

Of course, simply making Köfte the usual way felt a bit too ordinary. So I decided to add a touch of Korean flavor to it — just enough to give it a unique twist. The result? Perilla Köfte. It may not look fancy, but this rustic dish is full of deep and satisfying flavors.

Ingredients

• 1 tsp cumin
• 1 tsp black pepper
• 1 Tbsp red pepper powder (kırmızı toz biber)
• 1 Tbsp chili flakes (pul biber)
• 1 Tbsp tomato paste
• 5g salt
• 500g ground beef
• 1 egg
• 1 Tbsp breadcrumbs
• 1 Tbsp minced garlic
• 10g chopped perilla leaves
• 15ml olive oil
• 1 Tbsp onion powder (or 1 finely chopped onion)

Instructions

1. Prepare the beef You can use pre-ground beef, but for a richer and juicier result, try mixing lean meat and fat in an 80:20 ratio.

2. Add seasonings and herbs Combine the ground beef with all the spices, minced garlic, and finely chopped perilla leaves.

3. A note on Turkish chili powders Unlike Korean chili powders, Turkish varieties have different characteristics:

• Kırmızı toz biber is sweet and smoky rather than spicy. It’s mainly used for color and depth. → You can substitute it with paprika or smoked paprika.
• Pul biber has a slightly moist, oily texture and is mild in heat. → Mixing Korean coarse chili flakes with red chili flakes can produce a similar flavor and texture.

4. Bind the mixture Add the egg, tomato paste, and breadcrumbs to help the mixture hold together nicely.

5. Optional onion I used onion powder for convenience and cleaner frying, but finely chopped fresh onion works just as well.

6. Portion the mixture Divide the mixture into about 35g portions — this recipe makes around 16 pieces.

7. Marinate Let the meat mixture rest in the fridge for at least 1 hour, or up to 12 hours for deeper flavor.

8. Bring to room temperature Take the mixture out 30 minutes before cooking to remove the chill. In warmer weather, 15 minutes should suffice.

9. Heat the oil Bring your cooking oil to around 160°C (320°F). If you see small bubbles forming or a test bit of meat sizzles nicely, it’s ready. A thermometer helps for best accuracy.

10. Fry until golden Fry both sides until golden brown — about 8 minutes in total. Don’t hesitate to taste one to check doneness!

What to serve it with

I paired my Perilla Köfte with some perilla leaves and carrot râpée I had at home. Traditionally, this dish goes great with a side of Mediterranean-style vegetables, but you’ll be surprised how well the herbal note of perilla complements the spices of Köfte.

Also, Köfte goes wonderfully with bread — whether it’s a soft baguette or warm tortillas. With each bite, the earthy spices of the Middle East and the fragrant Korean herb blend into a flavor that’s both unfamiliar and strangely comforting.

It’s like rediscovering donggeurangttaeng through a whole new lens. I hope you, too, enjoy this pleasant culinary surprise.

Bon appétit!