1.소고기는 키친타월로 핏물을 제거 후 소금과 후추로 간을 살짝 하기
2. 팽이버섯과 꽈리고추를 고기로 돌돌 말기
3. 재료에 부침가루를 얇게 묻힌 후 계란물에 적셔서 식용유를 두른 팬에서 중불로 노릇하게 앞뒤로 부치기
4. 파채에 고추가루,설탕, 참치액젓 2:1:1 비융로 만든 양념장으로 버무려 육전과 함께 enjoy!!!!!
1. Pat the beef dry with paper towels and lightly season with salt and pepper.
2. Place enoki mushrooms and shishito peppers (or similar green peppers) on top of the beef slices and roll them up tightly.
3. Lightly dust the rolls with flour, dip them in beaten eggs, and pan-fry over medium heat with some cooking oil until golden brown on both sides.
4. Toss shredded green onions with a seasoning sauce made from red pepper flakes, sugar, and tuna fish sauce in a 2:1:1 ratio.
Serve the beef jeon with the scallion salad on the side and enjoy!
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