Kim Dae-seok's Eggplant and Beef Jeon
A savory jeon made by mixing minced eggplant and beef with only eggs and sand lance fish sauce, without water, resulting in a rich, juicy, and deeply flavorful pancake.
Ingredients needed 2 servings
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.
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