Tender and Savory Thick Beef Brisket Jeon (Pan-Fried Steak)
Tender and Flavorful Thick-Cut Beef Brisket Jeon
Let’s make a delicious jeon using tender, savory, and thick-cut beef brisket! This recipe guarantees a moist interior and a slightly crispy exterior, perfect for a special meal or entertaining guests.
Beef Brisket Jeon Ingredients
- Beef Brisket (200g x 2 pieces)
- Pinch of salt
- Pinch of black pepper
- All-purpose flour, as needed
- 4 eggs
- Cooking oil, as needed
- Sesame oil, as needed
Cooking Instructions
Step 1
First, thoroughly pat dry the beef brisket slices with paper towels or a clean cloth to remove all traces of blood. This crucial step ensures a clean flavor and prevents any gamey taste, contributing significantly to the final deliciousness of your jeon.
Step 2
Layer paper towels over the brisket slices and press down firmly. Repeat this process, layering paper towels and pressing, to maximize blood removal. Ensuring the meat isn’t dried out while removing blood is key for the best texture.
Step 3
Lightly season both sides of the dried beef brisket slices with a pinch of salt and black pepper. Sprinkle the seasonings along the grain of the meat for even flavor distribution. Be careful not to oversalt.
Step 4
Dredge the seasoned beef brisket slices evenly in all-purpose flour, ensuring a thin coating on both sides. This flour layer helps the egg mixture adhere better and contributes to a crispier finish when pan-fried.
Step 5
While the brisket is being floured, prepare the egg wash. Crack 4 eggs into a bowl. Whisk them vigorously with a fork or whisk until the yolks and whites are well combined and the mixture is smooth. Removing the chalazae (the stringy bits) can result in an even smoother batter.
Step 6
Dip the flour-coated beef brisket slices into the beaten egg mixture, ensuring they are fully coated on both sides. Gently press down to help the egg wash adhere well, preventing it from peeling off during cooking.
Step 7
Heat a skillet over medium heat and add a generous amount of cooking oil and sesame oil. Once the oil is hot, carefully place the egg-coated brisket slices into the pan. The addition of sesame oil will impart a lovely nutty aroma.
Step 8
Pan-fry the brisket slices over medium heat until golden brown and cooked through on both sides. Flip them carefully to ensure even cooking. Since the slices are thick, manage the heat to cook the inside thoroughly without burning the exterior. Aim for a beautiful, appetizing golden-brown color.
Step 9
Once cooked, transfer the hot, golden-brown beef brisket jeon to a serving plate. Arrange them attractively for presentation. While delicious on their own, serving with a side dish enhances the overall dining experience.
Step 10
Prepare a refreshing scallion and onion salad (buchu-yangpa muchim) to serve alongside the jeon. The tangy and slightly sweet dressing will cut through the richness of the meat, creating a delightful flavor balance.
Step 11
Generously top the arranged jeon with the prepared scallion and onion salad. A good amount of salad adds visual appeal and complements the taste perfectly.
Step 12
Roll up a piece of the jeon with the salad and take a delicious bite! Savor the burst of juices, tender texture, and the refreshing contrast of the salad. Enjoy this elegant and satisfying thick-cut beef brisket jeon made right at home!
