Beef and Perilla Jeon
A platter of beef jeon and perilla leaves filled with shrimp and meat. Follow the steps to make both kinds of jeon.
Ingredients // 6 servings
Select ingredients as you prepare them.
Beef jeon
Perilla jeon
Steps //
- 01 Rinse the perilla leaves and dry them. Pat the beef dry with a paper towel.
- 02 Mix 1/3 tsp salt, 2 tbsp mirin, pepper and garlic powder. Lay out each beef slice, brush with a thin coating of seasoning, and stack.
- 03 Pat 100 g shrimp dry and mince finely. Knead with 200 g meat patty mixture, 2 tbsp pancake mix and 1 tbsp oil until the shrimp and flour are fully incorporated. Cooking tip The formula or packaged-product specification of the meat patty mixture has not been confirmed. If also making the mushroom jeon from this video, reserve 6 tbsp of this filling.
- 04 Lightly dust the inside of the leaves with 2 tbsp pancake mix in total and shake off the excess. Put about 1 tbsp filling on one half of each leaf and fold over. Cooking tip Too much filling can squeeze out while cooking.
- 05 For the shared egg mixture, whisk 5 eggs with 1/3 tsp salt, 1 tbsp mirin and a little garlic powder until the strands loosen. This is one batch shared by all four jeon in the video. Use about two eggs’ worth for beef and one egg’s worth for perilla jeon here.
- 06 Coat the pan with cooking oil and keep it over low heat. Dip the filled perilla leaves in egg mixture and cook both sides until golden and the filling is cooked through.
- 07 Lightly dust both sides of the seasoned beef with 4 tbsp pancake mix in total, shake off the excess, and dip in the egg mixture reserved for beef.
- 08 Coat the pan with oil and lay each beef slice flat. Cook over low heat until golden on both sides and cooked through. Drain the finished jeon on a wire rack. Cooking tip The video cooks perilla, mushroom, beef and finally cabbage jeon in that order.
