Tender and Savory Beef Jeon
How to Make Delicious and Chewy Beef Jeon (Perfect for Holidays!)
Introducing a delightful recipe for Beef Jeon, a must-have for holiday feasts! While Ryu Su-young’s Beef Jeon from ‘Pyeonstaurant’ is popular, today I’m sharing the recipe I used during the Lunar New Year holiday. Crispy on the outside and tender on the inside, Beef Jeon is a delicacy loved by everyone. Thinly sliced beef coated in glutinous rice flour and pan-fried until golden brown is absolutely exquisite when enjoyed warm! The chewy texture and rich savory flavor of Beef Jeon are best complemented with fresh sprouts or a zesty chive salad. Perfect not just for holidays but also for special occasions or as a delicious appetizer with drinks. Let’s make this amazing Beef Jeon together!
Main Ingredients- 300g Beef (eye of round or top round), thinly sliced
- 5 Tbsp Glutinous Rice Flour
- 3 Eggs
- Pinch of Salt
Beef Marinade- 0.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Ginger Wine (or Mirim)
- Cooking Oil (for frying)
Dipping Sauce- 1 Tbsp Soy Sauce (Jin-ganjang)
- 0.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Rice Wine (Mirim, etc.)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Chopped Scallions
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Rice Wine (Cheongju)
- 1 Tbsp Ginger Wine (or Mirim)
- Cooking Oil (for frying)
Dipping Sauce- 1 Tbsp Soy Sauce (Jin-ganjang)
- 0.5 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Rice Wine (Mirim, etc.)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Chopped Scallions
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Beef Jeon is typically made with eye of round or top round. However, I used thinly sliced sirloin from my freezer, and it was delicious! After lightly patting the thinly sliced beef dry with paper towels, gently pound it with the back of a knife. This tenderizes the meat, ensuring a softer Jeon.
Step 2
In a spray bottle, combine the marinade ingredients: soy sauce for soup, rice wine, and ginger wine. Shake well to mix. (If you don’t have a spray bottle, you can mix them in a small bowl.) Evenly spray the marinade onto the beef slices. Lightly sprinkle with salt to season.
Step 3
Sprinkle the glutinous rice flour evenly over the marinated beef, using a sieve. It’s best to coat the beef thinly with the flour for a chewier and more delicious texture, rather than a thick layer. Lightly dusting it is the key!
Step 4
Crack the eggs into a bowl and beat them thoroughly with a fork until the chalazae (egg white strings) are removed. Removing the chalazae helps the egg wash adhere better and results in a smoother texture.
Step 5
Dip the beef, lightly coated in glutinous rice flour, into the beaten egg wash, ensuring both sides are well-coated. Make sure the egg wash covers the meat evenly.
Step 6
Heat a generous amount of cooking oil or grapeseed oil in a pan over medium heat. Carefully place the egg-coated beef slices into the hot pan and fry until golden brown on both sides. Adjust the heat as needed to prevent burning and ensure the beef is cooked through. Enjoy the wonderfully chewy and savory Beef Jeon while it’s warm!
Step 7
Arrange the beautifully fried Beef Jeon neatly on a serving plate. Adding fresh sprouts provides a lovely color and a crisp contrast. Prepare the dipping sauce and serve alongside for an even more delightful experience. (Lee Young-ja’s recipe, which was popular previously, also featured sprouts.)
Step 8
Recent ‘Pyeonstaurant’ recipes often feature thinly sliced beef, similar to Bulgogi cut, fried into Jeon and served with fresh chives. Next time I make Beef Jeon, I’ll try serving it with chives for a different flavor experience. It would be wonderful with a sweet and tangy chive salad!
