Korean Chive and Beef Jeon
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Buchu-soegogi-jeon are Korean chive and beef patties made from ground beef, pressed firm tofu, finely chopped garlic chives, and onion seasoned with soy sauce, garlic, and sesame oil, shaped into small ovals, dipped in beaten egg, and pan-fried for three minutes per side.
Read more
Squeezing every drop of moisture from the tofu before mixing is the critical step - it prevents the patties from falling apart on the pan while contributing a soft texture that tempers the density of the beef. The egg coating sets into a thin golden crust on the outside, while the interior stays moist and fragrant with seared chive and beef. These are a standard on Korean holiday tables and guest spreads: one-bite sized, easy to pick up, and the soy-garlic-sesame seasoning holds its flavor without degrading as the patties cool.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Finely chop 140g chives and 60g onion, then wrap 100g tofu in a cheesecloth or paper towel and squeeze firmly with both hands to remove all moisture.
- 2Season
Combine 220 g ground beef, mashed tofu, chives, onion, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil until the filling is cohesive.
- 3Finish
Add 1 egg and 2 tablespoons from the measured 3 tablespoons flour, mixing only until the filling holds together.
Reserve the remaining tablespoon for coating.
- 4Step
Shape the filling into small ovals about bite-size, roll them lightly in flour to dust the surface, then coat evenly in the remaining beaten egg.
- 5Control
Heat 2 tbsp oil in a pan over medium heat, add the patties, and cook 3 minutes per side.
The egg coating should turn a solid golden color when the timing is right.
- 6Finish
Once cooked through, remove and rest on a paper towel for 30 seconds to drain excess oil, let the steam settle briefly, then arrange on a flat plate so they keep their shape.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ground beef and pressed tofu form savory patties for this classic Korean Chive and Beef Jeon.
- Finish cue
- Once cooked through, remove and rest on a paper towel for 30 seconds to drain excess oil, let the steam settle briefly, then arrange on a flat plate so they keep their shape.
- Avoid this
- Even if the filling feels soft, use the reserved flour only as a thin outer coating so the cooked patties do not turn dry.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 10 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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