Kim Dae-seok's Eggplant and Beef Jeon

• eggplant 2 pieces (250g)
• beef tenderloin 100g (or ground beef)
• tempura mix 5 tablespoons
• glutinous rice flour 2 tablespoons
• egg 1 piece
• sand lance fish sauce half tablespoon
• mirin half tablespoon
• black pepper two pinches
• salt half tablespoon
• vegetable oil generously
• soy sauce 3 tablespoons
• water 2 tablespoons
• vinegar 1 tablespoon
• sugar half tablespoon
• green chili pepper half piece
• onion one-sixth piece

Recipe 🍳

Cooking tips 💡

• Salting the eggplant and squeezing out all moisture is essential to prevent the batter from becoming sticky and to ensure a crisp, rich texture.
• Never add water to the batter—rely solely on the egg and the residual moisture from the eggplant to achieve the right consistency.
• Adding half a tablespoon of sand lance fish sauce enhances the harmony between the beef and eggplant, delivering deep flavor and a satisfying umami richness.

Recommended for 🙋

• ⭐Parents who want to help children who dislike eggplant enjoy it through a tasty beef-and-eggplant combination.
• ⭐Those seeking a more refined, rich, and savory alternative to common pancakes like pajeon or kimchi jeon on rainy days.