Savory Jeon (Pan-Fried Beef): A Delicious Way to Use Leftover Bulgogi
Leftover Bulgogi from Chuseok? Turn it into Delicious Jeon! ★
Do you have some marinated bulgogi leftover from the Chuseok holidays? No worries! You can transform the flavorful, soy-sauce-infused bulgogi into savory and aromatic jeon. It’s so rich in flavor that it doesn’t require a separate dipping sauce, making it a truly special and unique dish. I’ll guide you step-by-step, making it easy even for beginners!
Main Ingredients
- Beef (Bulgogi cut or thinly sliced) 194g
- Eggs 2
- Pancake Mix (Buchim Garu) 40g
- Cooking Oil, a little
Marinade (for Bulgogi)
- Soy Sauce 11g
- Sugar, a little
- Black Pepper, a little
- Soy Sauce 11g
- Sugar, a little
- Black Pepper, a little
Cooking Instructions
Step 1
If you have pre-marinated bulgogi at home, you can use it directly. If not, take thinly sliced beef (194g), mix it with soy sauce (11g), a little sugar, and a little black pepper. Gently knead the ingredients together and let it marinate for about 10 minutes. The marinated flavor will greatly enhance the jeon’s taste.
Step 2
Crack two eggs into a bowl. Use a fork or whisk to break the egg yolks and beat them thoroughly until well combined, creating a smooth egg wash.
Step 3
Here are the main ingredients prepared so far: the beef, the beaten egg wash, and the pancake mix. The initial preparations for making delicious jeon are complete!
Step 4
Lightly coat each piece of beef (marinated bulgogi or pre-prepared beef) with the pancake mix. Ensure an even, thin coating. Applying too much mix can make the jeon taste floury, so dust off any excess.
Step 5
Prepare a frying pan by adding a generous amount of cooking oil. Heat the pan over high heat (gangbul). A sufficiently hot pan will prevent the meat from sticking and ensure quick cooking.
Step 6
Dip the beef, which has been lightly coated with pancake mix, into the egg wash, ensuring both sides are evenly coated. The egg wash will help create a nice crust.
Step 7
Carefully place the beef, now coated with egg wash, into the preheated frying pan. At this stage, reduce the heat to medium-low (jungyakbul) to prevent the outside from burning before the inside is cooked. Avoid overcrowding the pan; cook in batches if necessary.
Step 8
Once the edges of the beef start to turn golden brown, carefully flip the pieces using tongs or a spatula. Cook the other side until it also turns a nice golden-brown color. Be careful not to overcook, as this can make the meat tough. Cook just until done.
Step 9
Voila! Your delicious jeon is ready. With a slightly crispy exterior and a tender interior, jeon is a crowd-pleasing dish loved by all ages. It’s best enjoyed immediately while still warm.
Step 10
Are you looking to make your jeon even more visually appealing for guests or a special occasion? Try this special tip: separate the egg whites and use only the yolks for your egg wash! It adds a beautiful hue.
Step 11
Using only egg yolks will give your jeon a much richer, beautiful golden color, making it look even more impressive.
Step 12
Thank you for visiting my recipe! Enjoy making and eating this delicious dish. Have a wonderful time!
