Yoon Yi-ryeon's Pork Jeon

• pork tenderloin (for jeon) 300g
• soy sauce 1 tablespoon
• sesame oil 1 tablespoon
• ground black pepper a pinch
• flour 0.5 cup
• eggs 3–4
• cooking oil as needed
• all-purpose marinade (roughly for 3kg of meat): soy sauce 150ml, pear-onion juice 450ml, soju 5 tablespoons, sesame oil 5 tablespoons, sugar 3 tablespoons, black pepper 1/3 tablespoon
• pear-onion juice: blend 2 Korean pears and 1 onion, then strain to extract only the juice
• starch powder (choose from potato, sweet potato, or corn starch) as needed

Recipe 🍳

Cooking tips 💡

• Unlike beef, pork must be cooked all the way through, so control the heat carefully and cook gently.
• Using a marinade with sesame oil and black pepper helps reduce any gamey odor from the pork.
• Using lean, thinly sliced tenderloin allows for tender cooking.
• Preparing an all-purpose soy sauce marinade during the holidays makes it convenient for galbi, jeon, braised dishes, etc. If using store-bought bulgogi sauce, dilute it with water to thin it out.

Recommended for 🙋

• ⭐Those looking for an affordable and delicious jeon alternative to expensive beef.
• ⭐Those wanting a tender and mild meat side dish using pork tenderloin.
• ⭐Those who want to make soft meat jeon as a snack for kids or a side dish for rice.