Beef Jeon (Pan-fried Beef)

Name: Beef Jeon (Pan-fried Beef)
Cuisine: Korean
Ingredients: Beef rump 400g; Cheongyang chili pepper Appropriate amount; Red chili pepper Appropriate amount; Starch powder 5 tbsp; Eggs 3; Egg yolk 1; Minced garlic 0.5 tbsp; Cooking wine 2 tbsp; Sugar 1 tbsp; Dark soy sauce 2 tbsp; Black pepper A little; Sesame oil 1 tbsp

A recipe for making golden and delicious beef jeon using beef rump, a popular dish for holidays.

KoreanSide Dish

📝 9 steps

🍳 Start Cooking

What You'll Need

Beef rump400g

Cheongyang chili pepperAppropriate amount

Red chili pepperAppropriate amount

Starch powder5 tbsp

Eggs3

Egg yolk1

Minced garlic0.5 tbsp

Cooking wine2 tbsp

Sugar1 tbsp

Dark soy sauce2 tbsp

Black pepperA little

Sesame oil1 tbsp

Instructions

Remove the blood from the beef rump and trim it into bite-sized pieces.

Remove the seeds from the Cheongyang and red chili peppers, then slice them thinly.

Mix 0.5 tbsp minced garlic, 2 tbsp cooking wine, 1 tbsp sugar, 2 tbsp dark soy sauce, a little black pepper, and 1 tbsp sesame oil to make the seasoning.

Apply the seasoning evenly to the trimmed beef rump and let it marinate.

Separate the yolks from 3 eggs and add 1 additional yolk to make the egg wash.

Coat the marinated beef evenly with 5 tbsp of starch powder.

Dip the starch-coated beef into the egg wash and place it in the pan.

Place the sliced Cheongyang and red chili peppers on top of the beef jeon in the pan as a garnish.

Adjust to low heat and pan-fry until golden brown.