Beef Jeon (Korean Pan-Fried Beef)
How to Make Delicious Beef Jeon for Special Occasions and Guest Gatherings
Planning a special meal for guests? Beef Jeon is a fantastic dish featuring the savory richness of pan-fried beef complemented by a refreshing, crisp chive and onion salad. It’s a delightful combination that masks any gaminess from the beef and is sure to be a crowd-pleaser. It’s surprisingly easy to make, so why not try creating this elegant dish at home!
Jeon Ingredients- 300g beef (for Jeon)
- 3 eggs
- 5 Tbsp pancake flour (buchim garu)
Chive and Onion Salad Ingredients- 50g chives
- 1/2 onion
Chive Salad Seasoning- 1 Tbsp red chili flakes (gochugaru)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp minced garlic
Beef Seasoning and Frying Ingredients- 1/2 tsp salt
- 1 Tbsp cooking wine (misul)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pancake flour (extra for dusting)
- Cooking oil (generous amount)
- 50g chives
- 1/2 onion
Chive Salad Seasoning- 1 Tbsp red chili flakes (gochugaru)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp plum extract (maesil cheong)
- 1 Tbsp minced garlic
Beef Seasoning and Frying Ingredients- 1/2 tsp salt
- 1 Tbsp cooking wine (misul)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pancake flour (extra for dusting)
- Cooking oil (generous amount)
- 1/2 tsp salt
- 1 Tbsp cooking wine (misul)
- 1 Tbsp sesame oil
- Pinch of black pepper
- Pancake flour (extra for dusting)
- Cooking oil (generous amount)
Cooking Instructions
Step 1
Prepare the beef for Jeon. If it’s a large cut, slice it thinly to your preferred thickness. If frozen, transfer it to the refrigerator the day before to thaw completely. You can adjust the seasoning amounts to your taste.
Step 2
Gently pat the thawed beef with paper towels to remove any excess blood. Vacuum-sealed beef might appear a bit dark, but it will turn a lovely bright red once fully thawed. Properly removing the blood is key to a delicious Jeon.
Step 3
Season the blood-removed beef by gently massaging in 1 Tbsp cooking wine, 1/2 tsp salt, a pinch of black pepper, and 1 Tbsp sesame oil. This step tenderizes the meat and enhances its flavor.
Step 4
Whisk the 3 eggs thoroughly in a bowl. For a smoother texture, you can strain the egg mixture through a sieve to remove the chalazae (the white, cord-like strands). (Note: You might find 2 eggs are sufficient; add more if needed.)
Step 5
Lightly coat the seasoned beef slices evenly on both sides with pancake flour. Avoid applying a thick layer, as this can overpower the natural taste of the beef.
Step 6
Dip the flour-dusted beef slices into the beaten egg mixture, ensuring both sides are well coated with the egg.
Step 7
Heat a generous amount of cooking oil in a frying pan over medium heat. Carefully place the egg-coated beef slices into the pan and fry until golden brown and cooked through on both sides. Cooking over medium heat prevents burning and ensures the inside is cooked.
Step 8
Once beautifully golden brown, transfer the cooked Jeon to a plate lined with paper towels to drain any excess oil. This makes the Jeon less greasy and more enjoyable.
Step 9
For an elegant presentation, especially for holiday tables or when serving guests, you can trim the edges of the cooked Jeon for a neater appearance. Enjoy your delicious homemade Beef Jeon!
