← Nouns Cooking · Korean

Ingredients

• 450 g thinly sliced beef (sirloin, rib eye or eye of round)
• 1 tbsp Soy sauce
• 1 tsp Mirin
• 1 tsp Sugar
• 1 tsp Toasted sesame oil
• ½ tsp minced garlic
• Black pepper
• 70 g sweet rice flour (or plain flour)
• 4 Eggs, beaten with a pinch of salt
• 4 tbsp oil, for frying
• 2 Spring onion, thinly sliced
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sugar
• 1 tsp Korean or English mustard

Method

1. Pat the beef dry with kitchen paper and cut it into palm-size pieces. Mix with the marinade ingredients and leave for 10 min.
2. Stir the dip ingredients together.
3. Dust each slice in rice flour, shaking off the excess, then dip it in the beaten egg.
4. Heat a little oil in a frying pan over medium-low heat. Lay in the slices, sprinkle with spring onion and cook for 1–2 min per side, until the egg is set and golden and the beef is cooked. Work in batches, adding oil as needed.
5. Serve hot with the mustard dip, or wrap each slice around thin onion and pepper strips.

Tips

• Keep the heat moderate: too hot and the egg browns before the beef cooks.
• Rice flour gives a lighter, more delicate coating than wheat flour and keeps the jeon gluten-free if you use tamari.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Beyond Kimchee FutureDish