Beef Jeon and Saseoljjeok: Enjoy Two Flavors in One
Beef Jeon and Fish Saseoljjeok: A Royal Culinary Delight
I prepared this special dish for my husband who absolutely adores meat. Much like the traditional royal cuisine known as ‘Saseoljjeok,’ this recipe allows you to savor both fish and meat flavors simultaneously. The crispy exterior and tender interior of the beef jeon, combined with the delicate fish, create a wonderfully balanced dish that will add a touch of elegance to any special occasion. Remember to gently remove the skewers before enjoying the delicious flavors.
Beef Jeon- 1 pound thinly sliced beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg
- 1/2 cup all-purpose flour or pancake mix
- 2 dates (for garnish)
Saseoljjeok (Fish & Meat)- 1 pound ground beef
- 50g tofu, drained
- 1 white fish fillet (like cod), about 150g
- 1 tablespoon ground pine nuts
- 1 tablespoon chopped green onion
- 1 cup all-purpose flour or pancake mix
Fish Marinade- 1 teaspoon soy sauce
- Pinch of salt
- 1 teaspoon sesame oil
- 1/2 tablespoon mirin (rice wine)
- Pinch of ginger powder
- Pinch of pepper
Beef Marinade- 2 teaspoons chopped green onion
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- Pinch of salt
- 1 teaspoon sesame oil
- Pinch of sesame seeds
- 1 teaspoon salt
- Pinch of pepper
Dipping Sauce (Choganjang)- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon vinegar
- 1/2 tablespoon chopped green onion
- 1/2 tablespoon chopped green chili pepper
- 1 pound ground beef
- 50g tofu, drained
- 1 white fish fillet (like cod), about 150g
- 1 tablespoon ground pine nuts
- 1 tablespoon chopped green onion
- 1 cup all-purpose flour or pancake mix
Fish Marinade- 1 teaspoon soy sauce
- Pinch of salt
- 1 teaspoon sesame oil
- 1/2 tablespoon mirin (rice wine)
- Pinch of ginger powder
- Pinch of pepper
Beef Marinade- 2 teaspoons chopped green onion
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- Pinch of salt
- 1 teaspoon sesame oil
- Pinch of sesame seeds
- 1 teaspoon salt
- Pinch of pepper
Dipping Sauce (Choganjang)- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon vinegar
- 1/2 tablespoon chopped green onion
- 1/2 tablespoon chopped green chili pepper
- 2 teaspoons chopped green onion
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- Pinch of salt
- 1 teaspoon sesame oil
- Pinch of sesame seeds
- 1 teaspoon salt
- Pinch of pepper
Dipping Sauce (Choganjang)- 1 tablespoon soy sauce
- 1 tablespoon red pepper flakes
- 1 tablespoon vinegar
- 1/2 tablespoon chopped green onion
- 1/2 tablespoon chopped green chili pepper
Cooking Instructions
Step 1
[Prepare Beef Jeon] Lightly coat the thinly sliced beef on both sides with flour or pancake mix. Gently shake off any excess. This step ensures the egg wash adheres well and helps create a crispier texture.Step 2
In a bowl, crack 1 egg. Add 1 teaspoon of salt and 1 teaspoon of pepper. Whisk vigorously until well combined and slightly frothy to create the egg wash.
Step 3
Heat a lightly oiled pan over medium heat. Dip the floured beef slices into the egg wash, ensuring they are fully coated. Pan-fry each side until golden brown and cooked through. This will result in a delicious and savory beef jeon.
Step 4
Remove the seeds from the dates and roll them up tightly. Slice them thinly. Arrange these decorative date slices elegantly on top of the cooked beef jeon for a beautiful presentation.
Step 5
Prepare the dipping sauce: In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon red pepper flakes, 1 tablespoon vinegar, 1/2 tablespoon chopped green onion, and 1/2 tablespoon chopped green chili pepper. Mix well. This zesty sauce is perfect for dipping your jeon.
Step 6
[Prepare Saseoljjeok] Cut the fish fillet into bite-sized pieces, about 6cm long and 1cm wide. Pat the fish dry thoroughly with paper towels. In a separate bowl, combine the fish with the fish marinade ingredients (1 tsp soy sauce, pinch of salt, 1 tsp sesame oil, 1/2 tbsp mirin, pinch of ginger powder, pinch of pepper). Gently mix and let it marinate for 10 minutes.Step 7
Mash the drained tofu until smooth. Squeeze out as much excess water as possible using a cheesecloth or paper towels. In another bowl, combine the mashed tofu with the ground beef and the beef marinade ingredients (2 tsp chopped green onion, 1 tsp minced garlic, 1 tbsp soy sauce, pinch of salt, 1 tsp sesame oil, pinch of sesame seeds, pinch of pepper). Mix gently until well combined, ensuring the mixture is not too dense, and let it marinate for 10 minutes.
Step 8
Thread the marinated fish pieces onto skewers, leaving some space between them. Lightly coat the skewered fish on both sides with flour or pancake mix. Then, carefully press and mold the marinated beef mixture around the fish pieces, covering them completely to form a cohesive patty. Ensure the beef adheres evenly to the fish.
Step 9
Heat a lightly oiled pan over medium heat. Carefully place the skewered saseoljjeok into the pan and pan-fry both sides until the beef is golden brown and cooked through. You’ll notice a wonderful aroma as it cooks. Garnish the finished saseoljjeok with ground pine nuts and chopped green onions. To enjoy, gently remove the skewers before serving.
