Chuseok Beef Jeon and Water Parsley Salad, Making It Yourself Transforms the Holiday Table

Steps

1. 1

   Cut the ribeye into bite-sized pieces and season with seasoned salt and black pepper.

2. 2

   Heat grapeseed oil in a pan and sear the ribeye over high heat for 1 minute 30 seconds to develop the Maillard reaction.

3. 3

   Coat the remaining ribeye with flour and egg wash, then pan-fry until golden to make beef jeon.

4. 4

   In a mixing bowl, combine fine red pepper powder, dark soy sauce, sandlance fish sauce, apple cider vinegar, sugar, toasted sesame seeds, and sesame salt to make the seasoning sauce.

5. 5

   Trim the water parsley focusing on young leaves and soak in cold water; cut chives and green onions into 4-5cm lengths and soak in cold water to keep them crisp.

6. 6

   Drain the water parsley, chives, and green onions and mix with the seasoning sauce; plate generously and finish with sesame salt.

7. 7

   Add squid jeotgal, fernbrake, spinach, and bean sprouts to a mixing bowl, cut into small pieces with scissors, and mix to complete the squid jeotgal namul.