Authentic Jinju-style Beef Jeon (Yukjeon)
Authentic Jinju-style Beef Jeon (Yukjeon)
How to Make Tender and Savory Traditional Jinju-style Beef Jeon
Beef Jeon (Yukjeon) is a cherished dish often served during ancestral rites in the Jinju region. This recipe shares how to easily recreate this delicious beef delicacy at home. Its chewy texture and rich, savory flavor make it a perfect holiday dish or a special treat for any occasion. We’ll guide you through every step, from selecting the right cut of beef to marinating and lightly pan-frying.
Main Ingredients- 200g beef (about 1-1.5mm thick)
- 100g flour
- 2 eggs
- A little cooking oil
Cooking Instructions
Step 1
The key to delicious Beef Jeon lies in choosing the right cut and thickness of beef. Prepare thinly sliced beef, about 1-1.5mm thick. Cuts like sirloin tip or eye of round, which are lean with minimal fat, are ideal for a tender result.
Step 2
Carefully trim any sinew or connective tissue from the surface of the beef. Make shallow cuts along the sinew in the center of the meat; this helps prevent the beef from curling or becoming tough when cooked.
Step 3
For marinating the beef, you can use either soy sauce or salt, depending on your preference. For ancestral rites, salt is often used to keep the egg coating clear and bright. However, for home enjoyment, using 2 tablespoons of Guk-ganjang (Korean soy sauce for soup) adds a wonderful depth of savory flavor. If using soy sauce, adjust the amount to avoid making it too salty.
Step 4
Brush both sides of the prepared beef evenly with the Guk-ganjang and sprinkle lightly with black pepper. You can let the beef marinate for a short while to allow the flavors to meld.
Step 5
Lightly coat both sides of the marinated beef with flour, shaking off any excess. Heat a generous amount of oil in a pan over medium-low heat. Pan-fry the beef slices briefly, just until cooked through. Cooking quickly is key here.
Step 6
Once lightly fried, transfer the beef jeon to a plate and let it cool slightly. It’s already quite delicious even at this stage!
Step 7
In a wide bowl, crack and whisk the 2 eggs until well combined. Dip each piece of slightly cooled beef jeon into the egg mixture, ensuring it’s evenly coated on both sides. Return the pan to low heat with a bit more oil if needed. Gently cook the jeon until the egg coating is just set and lightly golden. This slow cooking ensures a tender interior and a beautifully cooked egg coating, completing your delicious Jinju-style Beef Jeon. Avoid high heat, as it can burn the egg or toughen the meat.
