[Sumi's Side Dishes Recipe] Perfect for Rainy Days! How to Make Kim Soo-mi's Beef, Cabbage and Zucchini Jeon

There are certain foods that always come to mind on a drizzly day: jeon and makgeolli. Want an easier way to make zucchini jeon, beef jeon and chive jeon without them feeling predictable? Turn to the recipes from “Sumi's Side Dishes.” Here is how Kim Soo-mi makes beef jeon, zucchini jeon and chive jeon.

Ingredients: flat iron steak, glutinous rice flour, onion, chives, salt, pepper, eggs, 5 tbsp vinegar, 2 tbsp soy sauce, 2 tsp prepared mustard

1. Spread the thinly sliced flat iron steak across a tray, then season it with pepper and salt.

2. Coat both sides evenly with glutinous rice flour.

3. Beat the eggs in a bowl to prepare the egg mixture.

4. Oil a heated pan, coat the flat iron steak in the egg mixture and place it in the pan.

5. Cook over medium-low or low heat, as it may burn over high heat.

6. Flip it only once, when the meat is fully cooked.

7. Cut the chives into suitable lengths and thinly slice the onion.

8. Place an appropriate amount of chives and onion on the beef jeon, then roll it up like gimbap.

9. Mix the vinegar, prepared mustard and soy sauce to make the mustard-vinegar soy dipping sauce for the beef jeon.

10. Dip the beef jeon in the sauce and eat.

Ingredients: 1 zucchini, 1 handful of chives, 1/5 of a Cheongyang chili pepper, 1/5 of a red chili pepper, 1 tbsp minced garlic, flour and frying mix in a 10:1 ratio, 1 pinch of salt

1. Add flour and frying mix to a bowl in a 10:1 ratio.

2. Gradually add enough water to make a slightly thick batter, then season with salt.

3. Add the minced garlic to the batter.

4. Julienne the zucchini into suitably sized pieces and add them to the flour batter.

5. Cut the chives into bite-sized lengths, thinly julienne the red and Cheongyang chili peppers, and add them to the batter.

6. Once all the ingredients have been added, stir the flour batter evenly.

7. Oil a heated pan and spread the smallest possible amount of batter into a thin layer.

8. Cook both sides until golden brown to finish.

Ingredients: napa cabbage, 2.5 ladles of flour, 2.5 tbsp glutinous rice flour, 200 ml water, a little salt, a little pepper

1. Combine the flour, glutinous rice flour and water to make a batter.

2. Separate the cabbage leaves one at a time and coat them in the batter.

3. Oil a heated pan and cook the cabbage leaves. As they cook, poke them repeatedly with chopsticks to make air holes in the cabbage.

4. Cook both sides until golden brown to finish. Tearing the cabbage jeon into long strips by hand makes it even more fun to eat.

[FAM Times=Reporter Kim Ah-hyun]