Thinly Sliced Pork Belly Jeon with Scallion Salad
Recreating Chef Lee Won-il’s Jeon! Thin Pork Belly Jeon Paired Perfectly with Seasoned Scallions, Great with Makgeolli!
We’re recreating the delicious Jeon made by Chef Lee Won-il on ‘Tasty Guys’ using thin pork belly! Enjoy the perfect harmony of tender, thin jeon and crisp, refreshing scallion salad. It’s a fantastic pairing with makgeolli or a delightful addition to any meal!
Jeon Ingredients- 350g thinly sliced pork belly
- 3 eggs
- Pinch of salt
- Pinch of black pepper
Scallion Salad Ingredients- Appropriate amount of scallions (trimmed)
- 1 onion (thinly sliced)
- 7 Tbsp soy sauce
- 1.5 Tbsp anchovy sauce
- 2 Tbsp corn syrup
- 2 Tbsp plum extract
- 7 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- A little sesame seeds
- A little water (for consistency)
- Appropriate amount of scallions (trimmed)
- 1 onion (thinly sliced)
- 7 Tbsp soy sauce
- 1.5 Tbsp anchovy sauce
- 2 Tbsp corn syrup
- 2 Tbsp plum extract
- 7 Tbsp gochugaru (Korean chili flakes)
- 1.5 Tbsp minced garlic
- A little sesame seeds
- A little water (for consistency)
Cooking Instructions
Step 1
First, let’s prepare the thinly sliced pork belly, the star of our Jeon. Today, we’ll be cooking it in a pan to make the Jeon. Lightly season the pork belly slices with salt and pepper. This seasoning enhances the pork’s flavor.
Step 2
While the pork belly is cooking, let’s prepare the egg wash for our delicious Jeon. Crack 3 eggs into a clean bowl. Use a whisk to gently beat the eggs until the yolks and whites are well combined. Make sure there are no lumps for a smooth batter.
Step 3
Let’s check on the pork belly. Avoid overcooking it to a crisp, as this can make the Jeon tough. Cook it over medium heat until it’s cooked through but still moist. Since we’ll be coating it with egg and cooking it further, it doesn’t need to be perfectly crispy right now.
Step 4
Arrange the cooked thinly sliced pork belly flat in the pan. Try to avoid overlapping the slices so the egg mixture cooks evenly and it’s easier to cut later. Pour the prepared egg wash evenly over the pork belly, ensuring it’s fully coated.
Step 5
Carefully cover the pan with a lid and reduce the heat to low. This gentle cooking allows the egg to cook through softly without burning, maintaining the Jeon’s shape. Cook slowly until golden.
Step 6
While the Jeon is cooking, it’s time to make the perfect companion: the scallion salad. Wash the fresh scallions thoroughly, pat them dry, and cut them into bite-sized pieces (about 3-4 cm). Place them in a large bowl. Cutting them to this size helps maintain a pleasant crispness.
Step 7
Peel and wash the onion, then thinly slice it into strips. Thinly sliced onions will absorb the dressing well and add a nice texture to the salad without overpowering the scallions. Add them to the bowl with the scallions.
Step 8
Now, let’s make the flavorful dressing for the scallion salad. Interestingly, I’m using leftover dressing from a perilla leaf salad I made recently. I had quite a bit left over and hated to waste it, so I decided to repurpose it for this scallion salad. It will add a delicious savory taste while complementing the ingredients.
Step 9
Pour the prepared perilla leaf dressing generously over the scallions and onions in the bowl. Mix all the listed scallion salad ingredients together and gently toss. Be careful not to overmix, as this can make the scallions mushy. A gentle toss is key!
Step 10
While this is already delicious, let’s add more gochugaru (Korean chili flakes) and sesame seeds for an extra kick of flavor and texture. The gochugaru will give the salad a vibrant color, and the sesame seeds will add a nutty crunch. Mix lightly to coat everything evenly.
Step 11
Finally, drizzle a little sesame oil for an added nutty aroma. And there you have it – the perfect scallion salad to accompany your thinly sliced pork belly Jeon! Using the leftover dressing made this super quick. Enjoy the warm, savory Jeon with the fresh, tangy scallion salad. It’s a combination that will definitely make you reach for some makgeolli!
