Korean Chive and Beef Jeon
Buchu-soegogi-jeon are Korean chive and beef patties shaped into small ovals from a mixture of ground beef, pressed firm tofu, finely chopped garlic chives, and onion seasoned with soy sauce, garlic, and sesame oil. Squeezing all moisture from the tofu before mixing is critical-it keeps the patties from falling apart on the pan while adding a soft, creamy texture that tempers the density of the beef. Each patty is dipped in beaten egg and pan-fried for about three minutes per side, forming a thin golden egg crust around a moist, aromatic interior. These are a staple on Korean holiday tables and guest spreads because they hold their flavor well even at room temperature.
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Instructions
- 1
Finely chop chives and onion; squeeze moisture from tofu.
- 2
Combine beef, tofu, vegetables, soy sauce, garlic, and sesame oil.
- 3
Add 1 egg and flour, then mix until cohesive.
- 4
Shape into small ovals and lightly coat in remaining beaten egg.
- 5
Pan-fry over medium heat for about 3 minutes per side.
- 6
Cook through, then rest briefly before serving.
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