Gourmet Beef Jeon Wrapped Rice Balls
Hearty homemade menu, perfect for a lunchbox: A special beef jeon rice ball recipe.
Made with love at home during challenging times, this is a lunchbox that brings unforgettable flavors. Enjoy a satisfying day with rice balls featuring the rich taste of beef jeon and the crispness of kimchi!
Main Ingredients- 10 slices of beef for Jeon
- Pinch of white pepper
- 2 Tbsp all-purpose flour
- 3 eggs
- 1 pinch of salt
- Cooking oil
Cooking Instructions
Step 1
First, prepare the kimchi, a key component of these beef jeon rice balls. Take 3 aged radish kimchi (Chonggak Kimchi) that were made last spring. Rinse them thoroughly under running water to remove any strong sourness. This step is crucial for a pleasant taste.
Step 2
Next, finely chop the crisp radish part of the rinsed kimchi. This will add a wonderful tang and texture to the fried rice base. Make sure to squeeze out any excess water before chopping.
Step 3
Prepare the green onions for the fried rice. Finely chop about half a stalk. The aromatic flavor of sautéed green onions will greatly enhance the taste of the rice, making it even more delicious.
Step 4
Prepare the fermented seafood (jeot) that will season the rice balls. Jeot made with squid and nuts offers a particularly rich flavor. It’s great for mixing with rice or for seasoning dishes like these rice balls. Measure out 1 tablespoon.
Step 5
Now, let’s prepare the ingredients to tie the rice balls. For the green parts of the scallions, blanch them in boiling water with a pinch of salt. This will make them pliable for tying. Be careful not to overcook, as they can lose their vibrant color.
Step 6
Immediately rinse the blanched scallion leaves in cold water to prevent them from turning yellow. Soaking them in cold water for a short while will help maintain their fresh green color.
Step 7
Prepare the blanched scallion leaves (after draining) and the stems from the radish kimchi. These will be used to artfully tie the beef jeon rice balls. Note: the kimchi stems are used here only for tying, not in the fried rice.
Step 8
Using the radish kimchi stems to tie the rice balls is a novel approach! It promises a unique presentation and perhaps a fun texture.
Step 9
Let’s start making the fried rice, the base of our delicious rice balls. Heat a little cooking oil in a pan and add the chopped green onions. Sauté them over medium heat until fragrant, creating a flavorful green onion oil. This aromatic oil will significantly boost the flavor of the fried rice.
Step 10
This step is done over medium heat, focusing on drawing out the full aroma of the green onions.
Step 11
Once the green onions are fragrant, add the finely chopped aged radish kimchi and sauté it briefly with the green onions. The sweet and sour notes of the kimchi will meld beautifully with the green onion oil, adding depth to the flavor.
Step 12
Add one bowl of warm cooked rice to the pan and mix everything thoroughly until well combined. Do not add salt at this stage. Use a spatula to gently mix, ensuring the rice grains don’t break.
Step 13
When all ingredients are evenly incorporated and no longer separate, add 1 tablespoon of the prepared fermented seafood (jeot) to season. The saltiness of jeot can vary, so taste and adjust as needed.
Step 14
This fried rice alone would be delicious, but for an extra layer of nutty aroma, stir in 1 teaspoon of perilla oil as a finishing touch. This flavorful fried rice is now ready for shaping into rice balls.
Step 15
Let the fried rice cool down slightly so it’s warm but not hot. Once cooled, dampen your hands lightly with water or wear plastic gloves. Firmly press and shape the rice into bite-sized balls. Ensure they are packed well.
Step 16
Now it’s time to make the beef jeon that will wrap our rice balls. Lightly coat each slice of beef with flour on both sides. This flour coating helps the egg wash adhere better and contributes to a crispier texture when fried.
Step 17
Crack 3 eggs into a bowl, add a pinch of salt, and whisk them well. Beating the eggs thoroughly will result in smoother, more evenly cooked jeon with a beautiful appearance.
Step 18
Dip the floured beef slices into the whisked egg mixture, letting any excess drip off. Heat a lightly oiled pan over low to medium-low heat. Pan-fry the beef slices on both sides until golden brown. Cooking on lower heat prevents the outside from burning before the inside is cooked.
Step 19
The beef jeon, perfect for a busy professional’s lunchbox, is now ready. Their appealing golden sheen is mouthwatering!
Step 20
The fried beef jeon slices might be a bit large for wrapping the rice balls. Cut them in half to make them a more manageable size for both wrapping and eating.
Step 21
Now, wrap the shaped rice balls with the prepared beef jeon. Use the blanched scallion leaves and radish kimchi stems to tie them securely and attractively. The presentation, filled with care, is a feast for the eyes as well.
Step 22
Voilà! The gourmet beef jeon wrapped rice balls are complete, combining the savory richness of jeon, the umami of fried rice, and the crisp texture of kimchi. They are as beautiful as they are delicious – the ultimate lunchbox!
Step 23
A message for my beloved son: ‘Son! Eat your delicious lunchbox made with love today, gain strength from this home-cooked meal, stay cheerful, and don’t be discouraged! Let’s meet after you finish work!’
