Tender and Delicious Beef Jeon (Korean Pan-Fried Steak)
Authentic Korean Beef Jeon Made with Tender Eye Round Steak
I was surprised to see my husband had never tried Beef Jeon when we saw it being made on TV! I could have sworn I’d made it for him at home before. A few days ago, he mentioned wanting grape-flavored candy, and yesterday, he came home with instant noodles and grape candy from the convenience store after drinking. As a sort of ‘thank you’ for that, I decided to make some tender Beef Jeon today. After all, when gifts of food are exchanged, it’s only right to reciprocate with food! Shall we make some delicious Beef Jeon together today?
Main Ingredients- 300g Beef Eye Round Steak
- Pinch of salt
- Pinch of black pepper
- 2 Eggs
- 3-4 Tbsp Pancake Mix (Buchim Garu)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, pat the beef eye round steak dry with a paper towel to remove any excess blood. Then, sprinkle both sides evenly with salt and black pepper to season. This seasoning step helps remove any gamey odor from the beef and enhances its flavor.
Step 2
Next, thinly and evenly coat the seasoned beef with pancake mix. Avoid applying too thick a layer, as it can make the jeon taste floury; a thin coating is best. After that, dip the beef into a beaten egg mixture, ensuring it’s fully coated with the egg wash.
Step 3
Heat a pan over medium-low heat and add a generous amount of cooking oil. Place the egg-coated beef onto the hot pan. Cook for about 2-3 minutes until the egg coating is golden brown and set. Be careful not to cook over high heat, as this can burn the outside while leaving the inside undercooked. Once the beef is no longer pink on the surface and has a beautiful golden color, flip it over and cook the other side in the same way. When both sides are nicely browned, your delicious Beef Jeon is ready! It’s best enjoyed immediately while warm.
