Tender and Delicious Korean Beef Jeon (Pan-Fried Beef)
Tender and Delicious Korean Beef Jeon (Pan-Fried Beef)
A Simple Recipe for Moist Korean Beef Jeon
On hot summer days, I wanted to make a simple yet nutritious meal, so I decided to make Korean Beef Jeon! Thinly sliced beef is pan-fried to perfection, creating a delightful texture that’s crispy on the outside and moist on the inside. This delicious Beef Jeon is perfect as a side dish for children or as a savory snack for adults. Try making it right now!
Main Ingredients- 200g thinly sliced beef (for Bulgogi)
- 2 large eggs
- Cooking oil, as needed
Seasoning and Coating- 3 Tbsp all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
- 3 Tbsp all-purpose flour
- 2 tsp salt
- 1 tsp black pepper
Cooking Instructions
Step 1
Prepare 200g of thinly sliced beef, typically used for Bulgogi, from your butcher. Choose a large, uncut piece if possible, as it will be spread out.
Step 2
Gently pat the beef dry with paper towels to remove excess moisture. Lay each slice flat and sprinkle lightly with 2 tsp salt and 1 tsp black pepper for seasoning. Be careful not to over-salt.
Step 3
Lightly coat both sides of the seasoned beef with 3 Tbsp of all-purpose flour. Aim for a thin, even coating; too much flour can make the Jeon taste pasty.
Step 4
Arrange the flour-coated beef slices on a plate, ensuring they do not overlap. This preparation makes it easier to dip in egg and pan-fry later.
Step 5
In a wide bowl, crack 2 large eggs and whisk them with a pinch of salt (about 2 small pinches) until smooth. Well-beaten eggs will adhere evenly to the beef.
Step 6
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Allow the pan to warm up; excessive heat can cause the egg coating to burn quickly, so controlling the heat is crucial.
Step 7
While the pan heats up, dip each flour-coated beef slice into the beaten egg mixture, ensuring both sides are thoroughly coated. Gently shake off any excess egg.
Step 8
Carefully place the egg-coated beef slices onto the heated pan, one by one. Leave some space between each slice to prevent them from sticking together.
Step 9
Pan-fry over medium-low heat until golden brown on both sides. Once one side is nicely browned, flip and cook the other side until it’s also golden. Transfer the cooked Beef Jeon to a serving plate. It’s exceptionally delicious served with a tangy soy-dipping sauce (cho-ganjang) or a fresh, crisp scallion salad (pa-geotjari). For an even more satisfying meal, especially in summer, pair it with cold noodles like Naengmyeon or Soba!
