Tender Beef Jeon (Korean Pan-Fried Steak)
A delicious and savory Beef Jeon that’s perfect for special occasions, entertaining guests, or as a sophisticated appetizer with drinks.
Surprisingly easy to make, this Beef Jeon is a delightful dish that’s both impressive and delicious.
Main Ingredients
- 300g Beef Sirloin (thinly sliced for tender texture)
- 2 Fresh Eggs
- 1/2 cup All-Purpose Flour or Sweet Rice Flour
Seasoning & Marinade
- Pinch of Salt (for seasoning the meat)
- Pinch of Black Pepper (to remove gamey odor)
- Generous amount of Olive Oil or Cooking Oil (for frying)
- 1 Tbsp Cooking Sake or Mirin (to tenderize and remove odor)
- Pinch of Salt (for seasoning the meat)
- Pinch of Black Pepper (to remove gamey odor)
- Generous amount of Olive Oil or Cooking Oil (for frying)
- 1 Tbsp Cooking Sake or Mirin (to tenderize and remove odor)
Cooking Instructions
Step 1
Begin by patting the sirloin slices dry with paper towels to remove any excess blood. This crucial step helps eliminate any unwanted gamey odor, ensuring a clean flavor. Once the blood is removed, lightly brush the beef with sake (or mirin) to further neutralize any remaining odors. Season the beef with a pinch of salt and pepper, allowing it to marinate briefly for the flavors to meld.
Step 2
Lightly coat the seasoned beef slices with a thin, even layer of all-purpose flour or sweet rice flour. A thin coating is best as it prevents the jeon from becoming too thick and ensures the egg batter adheres well. Gently shake off any excess flour before proceeding.
Step 3
In a bowl, crack the two fresh eggs and add a tiny pinch of salt. Whisk the eggs thoroughly with a fork or whisk until the whites and yolks are fully combined and the stringy parts of the egg white are gone. This creates a smooth egg batter, essential for an even coating.
Step 4
Dip each floured beef slice into the prepared egg batter, ensuring it’s fully coated. Let any excess batter drip off for a moment before carefully placing the coated beef onto a preheated pan with a generous amount of olive oil. Arrange the slices without overcrowding the pan, leaving some space between each piece.
Step 5
Cook the beef jeon over medium-low heat; avoid high heat to prevent burning. Once the bottom side is golden brown and you can see the surface starting to firm up (just before the raw meat color disappears), gently flip it over. Resist the urge to flip too often, as this can make the beef tough. Waiting until the first side is sufficiently cooked ensures a tender and juicy result.
Step 6
As each batch of Beef Jeon is perfectly golden brown and cooked through, transfer them to a plate lined with paper towels. This allows any excess oil to drain away, resulting in a lighter and more delicate final dish.
Step 7
Serve the warm Beef Jeon immediately for the best flavor and texture. Pairing it with a refreshing, tangy scallion salad (pajeori) or a simple side salad will balance the richness and add a delightful contrast. Enjoy this elegant dish for celebrations, holidays, or any time you want to add a touch of gourmet flair to your meal!
