Tender Beef Jeon with Refreshing Scallion Salad
Tender Beef Jeon with Refreshing Scallion Salad
The Epitome of Holiday Feast! Tender Beef Jeon and Sweet & Tangy Scallion Salad Recipe
Beef Jeon, an indispensable dish for holiday gatherings! When paired with crispy, refreshing scallion salad, the tender and savory jeon becomes even more delightful. It perfectly cuts through the richness of holiday foods, offering a clean and elevated flavor. Make this classic combination of Beef Jeon and Scallion Salad right away!
Main Ingredients- Beef (for Jeon) 300g
- Salt, a pinch
- Pepper, a pinch
- Sweet rice flour 4 Tbsp
- Eggs 2
- Cooking oil 3 Tbsp
Scallion Salad Dressing- Scallions (green onions) 100g
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 0.5 Tbsp
- Soy sauce 1.5 Tbsp
- Vinegar 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
- Scallions (green onions) 100g
- Gochugaru (Korean chili flakes) 2 Tbsp
- Sugar 0.5 Tbsp
- Soy sauce 1.5 Tbsp
- Vinegar 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, thinly slice the scallions for the salad. Using a knife, slice them finely for the best texture. Rinse the sliced scallions thoroughly under cold water. After rinsing, drain them completely in a colander. This step is crucial for the dressing to be absorbed well.
Step 2
Now, let’s make the dressing for the scallion salad. In a bowl, combine 2 Tbsp of gochugaru, 0.5 Tbsp of sugar, 1.5 Tbsp of soy sauce, 1 Tbsp of vinegar, 1 Tbsp of sesame oil, and 1 Tbsp of toasted sesame seeds. Whisk together until all ingredients are well incorporated and there are no lumps. Create your delicious dressing with this golden ratio!
Step 3
Add the thoroughly drained scallions to the bowl with the dressing. Gently toss them with your hands. Be careful not to overmix, as this can make the scallions mushy. Gently combine them to maintain their crispiness. Toss just until the scallions are slightly wilted.
Step 4
Now, let’s prepare the beef for the jeon. Place the beef slices on paper towels and gently press to remove any excess blood. Removing the blood thoroughly ensures a clean flavor without any gamey smell.
Step 5
Season the beef slices, from which blood has been removed, with a pinch of salt and a sprinkle of pepper on both sides. Be mindful of the amount; too much salt can make the jeon too salty.
Step 6
Coat the seasoned beef slices evenly with sweet rice flour. A thin coating of sweet rice flour will make the jeon crispy on the outside and tender on the inside. Lightly shake off any excess flour.
Step 7
In a separate bowl, crack and whisk 2 eggs until smooth. Dip the beef slices, coated with sweet rice flour, into the beaten eggs, ensuring both sides are evenly coated. Avoid a thick egg coating, as it can make the jeon greasy. Aim for a thin, smooth layer.
Step 8
Heat about 3 Tbsp of cooking oil in a pan over medium-low heat. Place the egg-coated beef slices one by one into the hot oil. Cooking over medium-low heat allows the jeon to cook through evenly and prevents burning, unlike high heat. Once one side is golden brown, flip and cook the other side until done.
Step 9
Once cooked, transfer the beef jeon to paper towels to absorb any excess oil. This makes it even more delightful and less greasy. Arrange the finished jeon attractively on a plate and generously top with the prepared scallion salad. Your magnificent Beef Jeon is complete! Enjoy it with the refreshing salad.
