Elegant Yukjeon Wraps: A Luxurious and Easy Dish for Holiday Parties
Yukjeon Wraps (Korean Beef Pancake Rolls)
Elevate your year-end party with this luxurious yet easy-to-make dish! These elegant Yukjeon Wraps are sure to impress your guests.
Yukjeon (Korean Beef Pancake)- 200g beef blade (or sirloin, thinly sliced)
- 20g glutinous rice flour (approx. 2 Tbsp)
- 1 large egg
- 3g salt (approx. 1/2 tsp)
- 1.5g black pepper (approx. 1/4 tsp)
- 10g Korean parsley (minari, approx. 3-4 stalks)
Filling Ingredients- 20g red bell pepper (approx. 1/4 pepper)
- 20g pear (approx. 1/8 pear)
- 20g onion (approx. 1/8 onion)
- 30g crispy pickled radish (kkodul danmuji, approx. 2 strips)
- 20g cucumber (approx. 1/4 cucumber)
- 20g red bell pepper (approx. 1/4 pepper)
- 20g pear (approx. 1/8 pear)
- 20g onion (approx. 1/8 onion)
- 30g crispy pickled radish (kkodul danmuji, approx. 2 strips)
- 20g cucumber (approx. 1/4 cucumber)
Cooking Instructions
Step 1
Prepare all ingredients by washing and trimming them according to the recipe. Gently pat the beef dry with paper towels to remove any excess moisture.
Step 2
Blanch the Korean parsley (minari) in boiling water for just 5 seconds. Immediately transfer it to ice-cold water to stop the cooking and preserve its vibrant green color. Drain well, preferably in a colander, to remove excess water. This step ensures the minari stays crisp.
Step 3
Thinly slice the beef blade into about 0.5 cm thick pieces. Season both sides evenly with salt and pepper. Then, dust each slice generously with glutinous rice flour, ensuring an even coating. The glutinous rice flour will create a wonderfully crispy exterior.
Step 4
Dip the flour-coated beef slices into the beaten egg, ensuring they are fully coated. Lightly press the beef into the egg wash to help it adhere. Heat a frying pan over medium-low heat with a generous amount of oil. Carefully place the egg-coated beef slices into the pan and cook until golden brown on both sides.
Step 5
Cook the beef pancakes carefully, adjusting the heat to prevent burning. Aim for a crispy exterior and a moist, tender interior. Once cooked, place the Yukjeon on paper towels for a moment to absorb any excess oil. Let them cool slightly.
Step 6
Prepare the filling ingredients: julienne the red bell pepper, pear, onion, crispy pickled radish, and cucumber into thin, uniform strips (about 2-3mm wide). You can use the pear and onion raw for added crunch and freshness.
Step 7
To assemble, lay a piece of cooked Yukjeon flat. Arrange a portion of the julienned filling ingredients neatly on one end. Carefully roll the Yukjeon tightly, tucking in the filling. Finally, use one of the blanched minari stalks to tie around the roll, securing it like a small bundle with a knot. This creates a beautiful and delicious Yukjeon wrap.
