Tender and Savory Beef Round Steak Jeon with Sweet Rice Flour
(Holiday Food Recommendation!) Crispy on the outside, moist on the inside! Healthy and delicious Beef Round Steak Jeon made with sweet rice flour.
Thinly sliced beef round steak is coated in sweet rice flour and pan-fried to create a jeon (Korean pancake). It’s lean and tender, making it a great option for those on a diet. The slightly chewy texture from the sweet rice flour is delightful. This dish is perfect for holidays or special occasions, enhanced with finely chopped vegetables for color and nutrition.
Main Ingredients- 500-600g Beef round steak, thinly sliced
- 2 cups Sweet rice flour
- 8-10 Eggs
- A little Carrot
- A little Perilla leaves (깻잎)
Seasoning & Others- A little Roasted salt
- A little Black pepper powder
- Olive oil (or cooking oil) as needed
- A little Roasted salt
- A little Black pepper powder
- Olive oil (or cooking oil) as needed
Cooking Instructions
Step 1
First, prepare the thinly sliced beef round steak. Using paper towels, gently press and blot away any blood from the surface of the meat. This removes any unwanted gamey flavor and results in a cleaner taste. Arrange the prepared beef slices one by one on a flat tray or plate. Lightly sprinkle roasted salt over each slice and let it marinate for about 10-15 minutes. You can also add a small amount of black pepper if you prefer. (Note: It’s best to avoid using herb salt, as it can alter the natural flavor of the beef.)
Step 2
Wash and finely mince the perilla leaves and carrots. Using a food processor makes this step quick and easy. The minced vegetables will be mixed into the egg batter. In a bowl, crack 8-10 eggs and whisk them well with a pinch of salt and pepper. If you added pepper to the beef in step 1, you can omit it here. Adding minced vegetables to the egg batter not only enhances the visual appeal but also adds a pleasant crunchy texture and flavor. Feel free to use any leftover vegetables you have on hand (like bell peppers or onions) and mince them to add to the batter.
Step 3
Take the beef slices, which have been marinated with salt from step 1, and coat them evenly with sweet rice flour on both sides. Ensure a thin and even layer of sweet rice flour. Next, dip the floured beef into the prepared egg mixture, making sure it’s thoroughly coated. Gently press the beef to help the egg mixture adhere well.
Step 4
Heat a pan over medium-low heat and add a generous amount of olive oil (or cooking oil). Carefully place the egg-coated beef slices into the hot pan and fry them until golden brown on both sides. Cooking over high heat can burn the outside before the inside is cooked, so maintaining a medium-low heat is crucial for even cooking. If the meat is thick, you can cover the pan briefly to ensure it cooks through. Once nicely browned, transfer the cooked jeon to paper towels to drain excess oil.
Step 5
If you have any leftover egg batter, you can crack 2-3 more eggs into it, mix well, and then pour it thinly into the pan to make an egg roll (gyeran mari). Serving this alongside the beef jeon adds a nice variety and makes the meal more abundant.
Step 6
Made with beef round steak, this jeon is lean and incredibly tender, not greasy at all. The use of sweet rice flour gives it a wonderfully satisfying, slightly chewy texture. Enjoy this delicious jeon with soy sauce or mustard dipping sauce!
