Tender Beef Eye Round Jeon Recipe
Melt-in-Your-Mouth Tender Beef Eye Round Jeon: Perfect for Special Occasions!
Our savory and tender Beef Eye Round Jeon is so delicious you won’t be able to stop after one bite! This pan-fried beef, crispy on the outside and juicy on the inside, is perfect for enjoying with family on special days or as a delightful accompaniment to makgeolli or beer. Experience the pure joy of rich flavors and incredibly tender texture melting in your mouth.
Main Ingredients- 300g Beef Eye Round
- 3 Tbsp All-purpose Flour
- 1 Tbsp Sweet Rice Flour
- 2 Eggs
- Vegetable Oil, for frying
Beef Marinade Ingredients- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Onion Juice
- Pinch of Sesame Oil
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Onion Juice
- Pinch of Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare the beef eye round by gently patting it with paper towels to remove any excess blood. Removing the blood thoroughly is key to achieving a clean, fresh flavor without any gamey taste.
Step 2
In a small bowl, combine all the marinade ingredients: soy sauce, mirin, onion juice, sesame oil, and black pepper. Whisk them together to create a delicious marinade.
Step 3
Evenly coat the blood-eliminated beef eye round with the prepared marinade. Gently massage the marinade into the meat. Let it marinate for at least 10 minutes to allow the flavors to deeply penetrate the beef.
Step 4
In a wide dish, mix the all-purpose flour and sweet rice flour together. Adding a small amount of sweet rice flour is a secret trick to make the jeon extra crispy and nutty.
Step 5
In another bowl, beat the eggs until well combined and any stringy bits (egg whites) are broken up. First, lightly coat the marinated beef with the flour mixture, then dip it into the beaten egg, ensuring it’s evenly coated like a batter. Coating with flour first helps the egg adhere better.
Step 6
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. Carefully place the coated beef slices into the hot oil and pan-fry until golden brown and cooked through on both sides. Be mindful of the heat; if it’s too high, the outside might burn before the inside is cooked.
Step 7
Arrange the beautifully pan-fried jeon on a serving plate. Garnish with fresh shredded scallions (pa-chae) for a beautiful presentation and added flavor. The slightly tangy scallions perfectly complement the richness of the jeon, creating a wonderful balance of flavors.
