{"id":1603,"date":"2011-09-21T17:20:45","date_gmt":"2011-09-22T00:20:45","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=1603"},"modified":"2021-06-02T23:09:58","modified_gmt":"2021-06-03T06:09:58","slug":"korean-beef-patties-perilla-jeon-recipe","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/korean-beef-patties-perilla-jeon-recipe\/","title":{"rendered":"Pan-Fried Beef Patties (Wanja Jeon) and Stuffed Perilla Leaves (Kkaennip Jeon)"},"content":{"rendered":"
\"Korean
Korean beef patties (\uc644\uc790\uc804 Wanja Jeon) and beef wrapped in kkaetnip (\uae7b\uc78e\uc804 Kkaetnip Jeon)<\/figcaption><\/figure>\n

Pan-Fried Beef Patties (Wanja Jeon) and Stuffed Perilla Leaves (Kkaennip Jeon)<\/h4>\n

Wanja Jeon and Kkaennip Jeon are easy to make and produces a great side dish to any Korean meal with spicy soups or jjigaes. They are also great for lunch boxes because they keep well and taste good even when they are not warm. The only thing is that it takes a bit of effort and time to make it, and that’s why I don’t get to make it as often as I would like. But when you have children or friends to help you, it is an excellent way to get them involved and have a nice conversation as you make them.<\/p>\n

“Jeon” is also sometimes called “Jeonyueo \uc804\uc720\uc5b4” and it refers to the technique of coating an ingredient (be it a meat or vegetable) with flour and egg and then pan frying it in oil. The most wonderful thing about a jeon is that you can basically use basically the same recipe for so many different ingredients. Because this method of minimal cooking really helps to keep the ingredients moist and tender, and allows the flavor of the ingredients to speak for themselves because salt and pepper are usually the only seasonings added. I’ve already posted on how to make Hobahk(Zucchini) Jeon<\/a> and you can use the same method but use other ingredients as listed below:<\/p>\n