Three-Color Jeon

Ingredients // 6 servings

Beef jeon

• Beef, sliced for jeon 300g $9.78
• Salt 1/3 tsp $0.01
• Mirin 2 tbsp $0.17
• Pepper and garlic powder a little of each $0.04
• Frying mix (buchimgaru) 4 tbsp $0.18
• Beaten egg from 2 eggs $0.43
• Cooking oil 3 tbsp $0.11

Perilla jeon

• Perilla leaves 12 leaves $0.87
• Shrimp meat 100g $2.54
• Meatball mix 200g $2.17
• Frying mix (buchimgaru) 2 tbsp + 2 tbsp $0.18
• Beaten egg from 1 egg $0.22
• Cooking oil 3 tbsp $0.11

Total // $17 6 servings · $2.80 each

Steps //

1. 01 Blot the blood off the beef with a paper towel. ▶ 0:14 Why Blotting cuts the gamey smell and stops water from weeping out in the pan.
2. 02 Mix salt, mirin, pepper and garlic powder and brush it thinly onto each slice. ▶ 0:20
3. 03 Dust both sides with frying mix, shake off the excess, then coat in beaten egg. ▶ 3:25
4. 04 Fry over low heat until golden on both sides, then drain on a rack. ▶ 3:30 Why Lay each slice flat in the pan — folded edges ruin the shape.
5. 05 Blot the shrimp dry, mince it fine, and knead it with the meatball mix and frying mix. ▶ 0:51
6. 06 Dust the inside of each perilla leaf, put the filling on one half and fold it over. ▶ 1:50 Why About 1 tbsp per leaf. More than that and it squeezes out in the pan.
7. 07 Coat in beaten egg and fry over low heat until golden on both sides. ▶ 2:31