Tender Beef Jeon & Refreshing Jeon Salad
Holiday Essential! The Golden Recipe for Tender Beef Jeon and Appetizing Jeon Salad
On my way home from work, a colleague’s craving for ‘Jeon’ sparked an idea! I suddenly felt like making it too, so I stopped by the butcher shop to get some fresh beef specifically for Jeon. Thanks to the butcher who expertly pounded and thinned the meat for me, I could easily make tender Beef Jeon at home. Pairing it with a refreshing Oriental dressing-dressed Jeon salad makes for a rich and special meal. Perfect for holiday tables or any special occasion, here’s how to make Beef Jeon and Beef Jeon Salad right away!
Jeon Ingredients
- 450g Beef for Jeon (thinly sliced)
- 2 Eggs
- 1/2 cup Pancake Mix (Buchim garu)
- 2 handfuls Baby Greens
- 4 Cherry Tomatoes
- 1/2 Onion
- Pinch of Salt
- Pinch of Black Pepper
Oriental Dressing
- 5 Tbsp Olive Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Lemon Juice
- 1/2 Tbsp Sugar
- 1/2 Tbsp Toasted Sesame Seeds
- A pinch of Salt
- A pinch of Pepper
- 5 Tbsp Olive Oil
- 3 Tbsp Soy Sauce
- 2 Tbsp Lemon Juice
- 1/2 Tbsp Sugar
- 1/2 Tbsp Toasted Sesame Seeds
- A pinch of Salt
- A pinch of Pepper
Cooking Instructions
Step 1
Wash the baby greens thoroughly under running cold water several times. Ensure they are completely dry before proceeding.
Step 2
Thinly slice the onion into fine julienne strips. Cut the cherry tomatoes into quarters.
Step 3
Place the washed baby greens and julienned onions in a bowl of cold water for about 10 minutes. This helps maintain freshness and reduces the sharpness of the onion.
Step 4
Remove the greens and onions from the water and drain them thoroughly in a colander. Excess water can dilute the dressing.
Step 5
Gently pat the beef slices with paper towels to remove any excess blood. This is crucial for a clean flavor without any gamey smell.
Step 6
Lightly season both sides of the beef with a pinch of salt and pepper. Be careful not to over-season.
Step 7
Crack the eggs into a bowl and whisk them well with a spoon or whisk until smooth. Removing the chalaza (the stringy part) will result in a more tender texture.
Step 8
Coat the seasoned beef slices evenly with pancake mix on both sides. Dust off any excess powder; a thin coating is best to avoid a pasty texture.
Step 9
Heat a pan with a generous amount of cooking oil over medium-low heat. Dip the pancake-coated beef into the beaten egg, ensuring it’s fully covered, and then carefully place it in the hot pan. Fry until golden brown on both sides, flipping gently. Adjust heat as needed to prevent burning.
Step 10
Arrange the cooked Jeon on a serving plate, cutting into desired pieces if necessary. Top with the prepared baby greens, onions, and cherry tomatoes. Drizzle generously with the prepared Oriental dressing to complete the refreshing Beef Jeon Salad.
