Korean Chive and Beef Jeon
Quick answer
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, an...
What makes this special
- Ground beef and pressed tofu form savory patties for this classic Korean Chive and Beef Jeon.
- Well-squeezed tofu adds softness without diluting the beef's depth
- Thin egg coating seals in chive-beef aroma while keeping the inside moist
Key ingredients
Core cooking flow
- 1 Finely chop 140g chives and 60g onion, then wrap 100g tofu in a cheesecloth...
- 2 In a bowl, combine 220g minced beef, crumbled tofu, chives, onion, 1 tsp soy...
- 3 Add 1 egg and 3 tbsp flour, then knead by hand until the mixture no longer s...
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. 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.
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
In a bowl, combine 220g minced beef, crumbled tofu, chives, onion, 1 tsp soy sauce, 1 tsp minced garlic, and 1 tsp sesame oil, mixing thoroughly until the mixture holds together as one cohesive filling.
- 3Prep
Add 1 egg and 3 tbsp flour, then knead by hand until the mixture no longer sticks to your hands and has a springy, elastic feel.
- 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.
After the steps
Pick a recipe that fits this dish.
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