Tender and Juicy Beef Jeon (Korean Pan-Fried Beef)
Chef Ryu Soo-young’s Special Recipe for Hanwoo Beef Jeon
Create incredibly tender and flavorful Beef Jeon using Chef Ryu Soo-young’s special tips from ‘Pyeonstorang’! Unlike typical Jeon, this recipe uses soy sauce for marination, eliminating the need for a separate dipping sauce and delivering a rich umami taste. It’s perfect as a side dish for kids or a delicious appetizer for adults. Thinly sliced bulgogi beef ensures a moist texture that melts in your mouth. Enjoy this delightful Jeon made with Ryu Soo-young’s secret technique!
Main Ingredients- 1 lb (approx. 600g) premium Hanwoo beef bulgogi cut (3mm thin slices)
- 2-3 fresh eggs
- Sweet rice flour (or batter mix for crispiness)
- Cooking oil (generous amount)
Beef Marination- 2.5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp sesame oil
- 2.5 Tbsp soy sauce
- 1.5 Tbsp sugar
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
It’s crucial to thoroughly remove the blood from the beef. Gently press paper towels onto the surface of the meat to absorb any excess blood. Properly draining the blood ensures a clean taste without any gamey odor.
Step 2
Let’s prepare the marinade to tenderize and enhance the beef’s flavor! In a bowl, combine 2.5 Tbsp soy sauce, 1.5 Tbsp sugar, and 0.5 Tbsp sesame oil. Mix well. The perfect ratio is 5 parts soy sauce to 3 parts sugar, with sesame oil adjusted to your preference.
Step 3
Lay out the beef slices thinly. Then, using a small teaspoon (about the size of a Baskin-Robbins spoon), spread the prepared soy sauce mixture onto about half of each beef slice. Applying it to only half makes it easier to handle during cooking.
Step 4
After applying the marinade, gently tap the beef with the back of a spoon. This technique, a special tip from Chef Ryu Soo-young, helps the marinade penetrate deeper into the meat and breaks down tough connective tissues, resulting in exceptionally tender Beef Jeon.
Step 5
Now, let’s prepare for coating. Spread a generous amount of sweet rice flour (or batter mix) on a wide plate. In a separate bowl, crack and whisk the eggs. For better adhesion of the egg wash, it’s best not to add salt at this stage.
Step 6
Lightly coat each marinated beef slice with sweet rice flour, then gently shake off any excess powder. Applying too thick a layer can make the coating heavy and affect the texture.
Step 7
Dip the sweet rice flour-coated beef slices into the beaten eggs, ensuring they are fully coated with the egg wash. This will create a smooth, even layer around the meat.
Step 8
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Be careful not to overheat the pan, as the egg coating can brown too quickly.
Step 9
It’s important to cook the Beef Jeon over low heat rather than high heat. High heat can burn the egg coating before the meat is cooked through. Maintain low heat to ensure even cooking.
Step 10
When the edges of the Beef Jeon start to curl slightly and shrink after placing them in the pan, it’s time to flip them over. Avoid overcooking; flip when they reach this stage.
Step 11
Overcooking Beef Jeon can make it tough. Cook until the egg coating is golden brown and the beef inside is tender. The goal is to cook the egg wash thoroughly, not to achieve a crispy fried texture.
Step 12
While delicious on its own, adults can enhance the flavor by adding thinly sliced Cheongyang chili peppers and serving with a soy sauce dip. For children, serve them plain.
Step 13
And there you have it—Ryu Soo-young’s wonderfully tender and juicy Hanwoo Beef Jeon! It looks appetizing and is ready to be enjoyed.
Step 14
This homemade Beef Jeon boasts a melt-in-your-mouth texture and is so flavorful from the marination that it doesn’t require a separate dipping sauce. It’s a satisfying side dish for rice or a perfect accompaniment to a cold beer or soju.
