Fragrant Perilla Leaf Beef Jeon
A Special Recipe for Perilla Leaf Beef Jeon to Enhance Your Holiday Feast
I often make beef jeon (pan-fried meat patties) at home even when it’s not a holiday, but today, I’ve made it extra special by adding fragrant perilla leaves! Try making these delicious perilla leaf beef jeons that will add richness to your holiday table. ^^*
Main Ingredients
- 400g Beef Bottom Sirloin (thinly sliced for jeon)
- 1/2 cup Sweet Rice Flour
- 10 fresh Perilla Leaves
- 4 fresh Eggs
- A little Cooking Oil
Beef Marinating Seasoning
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Sesame Oil
- A pinch of Black Pepper (to taste)
- 2 Tbsp Rice Wine (Mirin or Sake)
- 1.5 Tbsp Soy Sauce
- 1.5 Tbsp Sesame Oil
- A pinch of Black Pepper (to taste)
- 2 Tbsp Rice Wine (Mirin or Sake)
Cooking Instructions
Step 1
Before you begin cooking, please prepare all the necessary ingredients. Wash the perilla leaves, remove the stems, and chop them finely.
Step 2
Gently press the beef sirloin with paper towels to thoroughly remove any blood. Then, in a bowl, combine 1.5 Tbsp soy sauce, 2 Tbsp rice wine, 1.5 Tbsp sesame oil, and a pinch of black pepper. Mix well to coat both sides of the meat evenly and let it marinate for 10 minutes.
Step 3
Carefully trim the stems from the fresh perilla leaves and then slice them as thinly as possible. The fragrant aroma of the perilla leaves will add a wonderful flavor to your jeon.
Step 4
Crack 4 eggs into a bowl, remove the chalazae (the white stringy bits), and whisk them gently with 1 Tbsp of rice wine until smooth, being careful not to create too many bubbles. Add the finely chopped perilla leaves to the beaten egg mixture and stir well to create a perilla leaf and egg batter.
Step 5
Lightly and evenly coat both sides of the marinated beef sirloin with sweet rice flour. This sweet rice flour coating will help the jeon achieve a crispy and savory texture.
Step 6
Dip the sweet rice-floured beef into the prepared perilla leaf and egg batter, ensuring that the egg mixture coats the meat completely and evenly on both sides.
Step 7
Heat a frying pan over medium heat, then reduce the heat to low. Carefully place the egg-coated beef slices onto the pan, spreading them out. It’s a good idea to leave some space between the slices so they don’t stick together.
Step 8
Increase the heat to medium-low and cook, flipping the jeon over as needed, until both sides are beautifully golden brown. Once the surface of the jeon is a tempting golden color, your perilla leaf beef jeon is ready!
Step 9
Here’s a pro tip for making delicious jeon! For beef jeon, it’s best to use thinly sliced beef that isn’t too thick, as this allows it to cook quickly and makes it easier to pan-fry. Beef can become tough if overcooked, so frying it swiftly is the key to enjoying its best flavor.
