Korean Chive and Beef Jeon
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Plenty of finely chopped garlic chives go into the ground beef, so these bite-sized jeon come out flecked with green.
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Tofu squeezed dry makes them softer than meat alone, and the soy sauce and sesame oil seasoning still tastes clear once they have cooled.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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