Beef Jeon with Galbi Flavor
Beef Jeon with Galbi Flavor
Authentic Galbi-Flavored Beef Jeon!
Say goodbye to ordinary beef jeon! Try making this special galbi-flavored beef jeon. It’s a hit with both adults and kids, and makes a fantastic side dish for rice! Prepare to impress everyone with this delightful twist.
Main Ingredients- Beef (for Jeon) 400-500g
- Store-bought Galbi Sauce 1 cup
- All-purpose Flour 2 cups
- Eggs 3-4
Seasoning & Others- Cooking Oil (e.g., Sunflower Oil) a little
- Cooking Sake or Mirin 1-2 Tbsp
- Cooking Oil (e.g., Sunflower Oil) a little
- Cooking Sake or Mirin 1-2 Tbsp
Cooking Instructions
Step 1
First, if your beef for jeon is frozen, let it thaw naturally at room temperature. Slightly chilled beef will absorb marinades better and cook more evenly.
Step 2
Once thawed, place the beef slices on paper towels and gently press to remove any excess blood. Thoroughly draining the blood is key to a clean, pure flavor without any gamey smell.
Step 3
In a bowl, combine the store-bought galbi sauce with 1-2 tablespoons of cooking sake (or mirin/cooking wine) and mix well. If the sauce seems too thick, you can add a tiny bit of water. Take about 1 teaspoon of this marinade and spread it evenly on both sides of each beef slice. Arrange the marinated beef slices one by one, creating layers, and let them marinate for 20-30 minutes. This marination step is crucial for infusing the beef with a deep, savory galbi flavor. (*Tip: You can use both beef and pork varieties of store-bought galbi sauce. If you’re using bulgogi sauce, be aware it might be thinner; galbi sauce is generally preferred for this recipe. If you don’t have store-bought sauce, you can create your own by mixing soy sauce, corn syrup, black pepper, minced garlic, and cooking wine.)
Step 4
After marinating, coat each piece of beef evenly with flour on both sides. A thin layer of flour helps the egg wash adhere better and contributes to a pleasant texture when cooked.
Step 5
In a separate bowl, whisk the eggs to create an egg wash. Lightly dip the floured beef slices into the egg wash, ensuring a thin, even coating on both sides. Avoid a thick layer of egg, as it can make the jeon greasy. A light coating is the secret to a perfect finish.
Step 6
Heat a pan over medium-low heat and add a generous amount of cooking oil (like sunflower oil). Place the egg-coated beef slices in the hot pan and fry them until golden brown on both sides. Cooking over medium-low heat prevents the outside from burning before the inside is cooked through. Serve immediately for the best taste and texture!
