When you make jeon and dumplings, you don't get dry when there's no water in the tofu.
Mash tofu into cotton cloth and squeeze as much water as possible.

Cut the minced beef on a kitchen towel and press the top lightly to remove the blood. And you can sprinkle pepper in advance and leave it for a while.

Chop the other side of the green onion and 2 cheongyang peppers. You don't have to add hot pepper. If it's slightly spicy, it tastes better, so I put it in. Please exclude Cheongyang red pepper from the house with children.

Put the prepared beef, tofu, the opposite of chopped green onion, 1T of minced garlic, 2 minced Cheongyang peppers, 1t of salt, 1/2t of pepper, 1t of sesame oil, and 1T of sesame seeds in a bowl.

Now, let's give the cow a good massage. It doesn't come off easily when the filling is full.

The beef cattle are ready. It's simpler than you think, right? I feel like something special needs to be included when making cows. It's half done if you make a simple filling. All you have to do is make sizzling. I only made perilla leaf jeon and chili pepper jeon. You can make meatballs like this. Kids prefer meatballs. If you have kids, make sure to have meatballs!

Wash the green peppers and perilla leaves clean and drain them.

Cut the green pepper in half lengthwise and remove the seeds.

Break 6 eggs, beat them well, leave them for about 30 minutes, and sift them down once, and prepare a cup of flour. It's softer and tastier to use eggs after mixing them in advance.

Put flour on the inside of the half-sliced peppers. That way, the cow doesn't fall off and sticks well.

Make sure to press the beef filling inside the floured red pepper. You're too greedy to put in a lot of stuffing, so it can fall off. Put it in flat and moderate.

Add flour only to the rough back of the perilla leaf.

Press the filling flatly on the back of the rough perilla leaf and fold the perilla leaf in half to press it down. If you put too much filling, it can come out. Please put it in moderation.

Roll the pepper filled with the filling in the flour once

Dip it in egg water

Bake in an oiled frying pan until golden. At this time, please cook the meat part enough. You have to cook it on medium-low heat so that it's not too strong.

Put a bit of flour on the perilla leaves

Soak it in egg water

Cook it until it's golden brown. Grill the perilla leaf jeon slowly over medium-low heat, not too strong.

I think it's going to be difficult and it's going to take a lot of work, so the pepper jeon and perilla leaf jeon that I didn't make are simple like this. It's not hard.