Tender and Savory Beef Jeon (Korean Pan-Fried Steak)
Master the Art of Korean Beef Jeon: A Perfect Holiday Delicacy
Craft delicious Beef Jeon using tender sirloin for a festive and impressive addition to your holiday table. The aromatic perilla leaves add an extra layer of delightful flavor.
Main Ingredients
- Beef Sirloin (for Jeon) 12 slices
- Perilla Leaves (깻잎) 24 leaves
- All-purpose Flour (for coating) 3 Tbsp
- Eggs 5
- Salt to taste
- Cooking Oil as needed
Beef Marinade (Yujang – Oil & Soy Sauce Mixture)
- Soy Sauce 1 tsp
- Sesame Oil 1 tsp
- Black Pepper to taste
- Soy Sauce 1 tsp
- Sesame Oil 1 tsp
- Black Pepper to taste
Cooking Instructions
Step 1
These are thinly sliced beef sirloin cuts, specifically prepared for Jeon. They have slight scores on the surface, which helps tenderize the meat for a melt-in-your-mouth experience.
Step 2
Lay down several sheets of paper towel on a plate and place the beef slices on top. Cover the beef with more paper towels and gently press down firmly to absorb any excess blood. Removing the blood thoroughly is key to a clean-tasting Jeon without any gamey odor.
Step 3
Prepare the marinade, called ‘Yujang,’ by mixing 1 tsp of soy sauce, 1 tsp of sesame oil, and a pinch of black pepper. Marinating beef with soy sauce instead of salt results in a cleaner, more nuanced flavor.
Step 4
Brush the bloomed beef slices evenly with the prepared Yujang marinade. Using a sieve makes it easy to coat the beef evenly with flour without clumping. Lightly dust both sides of the beef slices with flour.
Step 5
Here’s how the beef looks after being thinly and evenly coated with flour. This light coating ensures a neat and tender texture when pan-fried.
Step 6
Since the perilla leaves were a bit smaller than the beef slices, I’ve cut each beef slice in half. Adjust the size of the beef to match your perilla leaves.
Step 7
For the perilla leaves that will be pan-fried with the beef, lightly dust their rough, underside surface with flour using a sieve. This flour coating helps the egg wash adhere better, preventing the leaves from separating during cooking.
Step 8
Crack 4 eggs into a bowl. Add a tiny pinch of salt and gently whisk the eggs until well combined, being careful not to over-whisk. A smoothly beaten egg mixture will create a delicate coating.
Step 9
To add visual appeal and a hint of spiciness to the egg wash, finely mince 2 Cheongyang peppers (Korean green chili peppers) and 1 red chili pepper. Make sure to remove the seeds before mincing. Mix a small amount of the chopped chili peppers into a portion of the beaten egg mixture. This will add a beautiful color and a pleasant kick.
Step 10
Place a perilla leaf on top of a floured beef slice and gently press them together. Then, thinly coat the combined beef and perilla leaf with the beaten egg mixture. Ensuring the perilla leaf adheres well to the beef is crucial.
Step 11
Heat a pan over low heat and add a small amount of cooking oil. Cooking over low heat allows the Jeon to cook through evenly without burning, resulting in a tender texture.
Step 12
Carefully place the egg-coated Jeon onto the heated pan. Using a spoon, gently place small amounts of the egg mixture with chopped chilies onto the beef portion of the Jeon to create decorative patterns. Avoid using too much egg mixture, as it can make flipping difficult.
Step 13
When you start to see a slight rise of liquid on the surface of the beef, it’s time to flip. If you wait until a lot of liquid has pooled, the beef might turn a duller brown color, making it less appealing. Flipping at the right moment is key for a beautiful finish.
Step 14
Pan-fry slowly until both sides are golden brown and cooked through. Your delicious Beef Jeon is now ready to be enjoyed!
