Crispy and Savory Yukjeon: An Elegant Korean Pancake at Home
How to Make Tender Beef Yukjeon with a Crispy Egg Coating
Let’s make delicious beef yukjeon that’s always a hit. Perfect as a side dish or enjoyed on its own.
Ingredients- Beef (sirloin or similar cut) 500g
- Eggs 3
- All-purpose flour 4 Tbsp
- Rice wine (Cheongju) 1 Tbsp (or Mirin)
- Salt to taste
- Freshly ground black pepper to taste
- Crown daisy or green onion, for garnish (optional)
Cooking Instructions
Step 1
Today, we’re going to make beef yukjeon, a dish loved by everyone! It’s great as a side dish for meals or as a delicious appetizer with drinks. Follow these simple steps, and you can enjoy elegant yukjeon right at home.
Step 2
First, slice the beef into pieces suitable for yukjeon, about 0.5cm to 1cm thick. If they’re too thick, they’ll take a long time to cook, and if they’re too thin, they might fall apart easily. Proper thickness is key. Use paper towels to thoroughly pat and remove any blood from the surface of the beef. Removing the blood helps eliminate any gamey odors and enhances the clean flavor of the yukjeon.
Step 3
Now it’s time to season the beef after removing the blood. To get rid of any unwanted smells and tenderize the meat, evenly coat the beef with about 1 Tbsp of rice wine (or Mirin). Then, lightly season with fine salt and freshly ground black pepper. Be careful not to use too much seasoning, as it can overpower the beef’s natural flavor. Let it marinate for about 10 minutes.
Step 4
Next, we’ll lightly coat the seasoned beef with all-purpose flour. Make sure it’s a thin, even coating on all sides of the beef. Gently shake off any excess flour. The flour helps the egg wash adhere better.
Step 5
Now for the delicious egg coating! Crack 3 eggs into a bowl, add a tiny pinch of salt, and whisk them well until smooth. After thoroughly beating the eggs, dip the flour-coated beef into the egg wash, ensuring both sides are evenly coated. A key tip is to whisk the egg mixture until it’s completely smooth, without any lumps.
Step 6
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Carefully place the egg-coated beef slices into the hot pan and cook until golden brown and crispy on both sides. If the heat is too high, the outside will burn before the inside is cooked, so it’s important to cook it slowly over medium heat. Cook each side for about 2-3 minutes, or until the beef is fully cooked through. It’s as easy as making fried eggs, isn’t it?
Step 7
Once cooked, transfer the delicious yukjeon to paper towels to drain any excess oil. If you like, you can garnish with crown daisy or chopped green onions for a more visually appealing and flavorful dish. It’s best enjoyed warm right away!
