Kim Dae-seok's Ginger Oil Beef Jeon

• beef red shoulder (or sirloin) 500g
• mirin 3 tablespoons
• green onion juice 1 tablespoon (or sugar 1 tablespoon)
• salt 1/2 teaspoon
• pepper 3 pinches
• glutinous rice flour 140ml (7 parts cup)
• eggs 4 + yolk 1
• minced ginger 1/2 piece (for oil)
• vegetable oil as needed
• green chili pepper 1 (for sauce)
• sugar 1/2 teaspoon
• minced garlic 1/2 teaspoon
• red pepper powder 1/2 teaspoon
• light soy sauce 2 tablespoons
• water 1 tablespoon
• sesame oil 1/2 teaspoon
• onion 1/2

Recipe 🍳

Cooking tips 💡

• Rolling the beef with a rolling pin breaks down the muscle fibers, resulting in extreme tenderness and even thickness, which leads to a beautifully cooked jeon.
• Adding salt to the egg mixture causes the egg skin to separate easily and tear during cooking, so skip salting the egg mix and season the beef directly instead.
• Pre-steeping minced ginger in vegetable oil removes not only the meaty odor but also the characteristic eggy smell, delivering a refined and luxurious flavor.

Recommended for 🙋

• ⭐Those who want to make a tender, moist, and non-stringy life-changing beef jeon for holidays or ancestral rites.
• ⭐People sensitive to meaty or eggy odors seeking a clean, refined taste.
• ⭐Those wanting a chewy texture by using glutinous rice flour instead of all-purpose flour.