Beef Jeon (Korean Pan-Fried Beef) & Refreshing Scallion Salad
Easy & Tender Beef Jeon Recipe + Delicious Scallion Salad Pairing
Introducing an easy recipe for tender Beef Jeon made with thinly sliced beef for shabu-shabu. While lean cuts like top round are common, shabu-shabu beef works wonderfully too! This recipe also includes a perfectly paired sweet, tangy, and spicy scallion salad. It’s a fantastic dish for entertaining guests or for a special meal.
Beef Jeon Ingredients- 400g Shabu-shabu style beef slices
- 4 Eggs
- 1-2 Scallions (green onions)
- 2 Tbsp Potato starch
- 4 Tbsp All-purpose flour
- Salt to taste
- Black pepper to taste
Spicy & Sweet Scallion Salad Dressing- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Plum extract (Maesilcheong)
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 Tbsp Plum extract (Maesilcheong)
- 0.5 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the star of our Beef Jeon: the beef. Gently pat the shabu-shabu style beef slices with paper towels to remove any excess blood. Properly draining the blood is key to a clean-tasting jeon without any gamey odor.
Step 2
Once the beef is drained, gently separate each slice. Lightly season both sides of the beef with salt and pepper for an initial layer of flavor. Be careful not to over-salt, as you can always adjust later.
Step 3
While the beef is marinating, let’s prepare the scallions. Use the white parts of the scallions. Make a deep cut into the white part of the scallion along the grain, then gently tear it lengthwise. This will create thin, natural strips. You can discard the green parts or very thin sections.
Step 4
Gather the torn scallion pieces, roll them up neatly, and then thinly slice them. Slicing them thinly will help them absorb the dressing well and make them pleasant to eat.
Step 5
Place the thinly sliced scallions in cold water for about 10 minutes. This step helps to mellow out the sharp, pungent flavor of the scallions, making them softer and more palatable. Crucially, make sure to thoroughly squeeze out all the water before mixing with the dressing to prevent it from becoming watery.
Step 6
Now, let’s prepare the coating for the beef. Mix potato starch and all-purpose flour in a 1:2 ratio. You can also use glutinous rice flour or a store-bought Korean pancake mix (buchim garu). If using buchim garu, you’ll need to reduce the salt in your seasoning. Using fine flour will result in a crispier jeon compared to coarse flour.
Step 7
Lightly coat the seasoned beef slices first with the flour mixture, then dip them generously in beaten eggs. Avoid applying a thick layer of coating, as this can make the jeon feel greasy. A thin, even coating is the secret to a delicate jeon.
Step 8
Heat a generous amount of oil in a pan over medium-low heat. Place the flour and egg-coated beef slices in the pan. Fry them, flipping occasionally, until they are golden brown on both sides. Keep an eye on the heat to prevent burning; consistent medium-low heat is ideal.
Step 9
It’s best to prepare the scallion salad right before serving the jeon. Once you’ve squeezed the water out of the prepared scallions, combine them with all the dressing ingredients. Gently mix everything together, and your salad is ready! This delicious dressing is also fantastic for mixing with chives (buchu), so consider trying it that way next time!
