Ryu Soo-young’s Ultra-Simple Pork Belly Yukjeon: Top Value!
Pyeonstaurant Ryu Soo-young’s Pork Belly Yukjeon: Amazing Value! With Onion Soy Dipping Sauce!
Ryu Soo-young’s Pork Belly Yukjeon was featured on Pyeonstaurant! Although I couldn’t watch the live broadcast, I checked out the YouTube video. The moment I saw Ryu Soo-young’s Pork Belly Yukjeon, I thought, ‘I have to make this right away!’ So I bought some thinly sliced pork belly and made it immediately!
Pork Belly Yukjeon- 400g thinly sliced pork belly
- 1 cup pancake mix (buchim garu)
- 7 eggs
- 1 Tbsp sesame oil
- 1/3 Tbsp salt
- Vegetable oil (for frying)
Onion Soy Dipping Sauce- 1 onion
- 3 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 3 Tbsp water
- 1 onion
- 3 Tbsp soy sauce
- 2 Tbsp vinegar
- 2 Tbsp sugar
- 3 Tbsp water
Cooking Instructions
Step 1
Typically, yukjeon is made with beef, but surprisingly, pork belly yukjeon tastes just as good as beef, and at a much lower cost, making it an excellent value option.
Step 2
First, prepare the thinly sliced pork belly. I left it out at room temperature for a bit to let it thaw slightly.
Step 3
Pour the pancake mix into a plate. The pancake mix already contains various seasonings, so there’s no need to add extra salt or spices.
Step 4
Next, prepare the egg wash. Beat the eggs in a bowl, add 1 Tbsp of sesame oil for fragrance, and 1/3 Tbsp of salt to lightly season the egg mixture.
Step 5
Carefully spread out the thinly sliced pork belly, making sure the slices don’t overlap too much. Then, coat both sides of the pork belly thoroughly with the pancake mix.
Step 6
Dip the pancake-coated pork belly into the egg wash, ensuring it’s fully coated. Place it in a preheated pan with plenty of cooking oil. Cook over medium-low heat. If the heat is too high, it can burn easily and end up tasting like fried eggs; cooking over medium-low heat until golden brown is key.
Step 7
Once one side is golden brown and cooked, carefully flip it over and cook the other side until it’s also nicely browned.
Step 8
When both sides are golden brown and cooked, your pork belly yukjeon is complete!
Step 9
For the dipping sauce, combine 3 Tbsp soy sauce, 2 Tbsp vinegar, and 2 Tbsp sugar in a small bowl. Mix well until the sugar dissolves, then add 3 Tbsp water.
Step 10
Thinly slice 1 onion. It’s best to add the onion to the sauce right before serving, rather than mixing it in beforehand. This keeps the onion crisp and fresh, adding a delightful crunch.
Step 11
Serve the delicious, golden-brown pork belly yukjeon alongside the freshly made onion soy dipping sauce.
Step 12
Dip the yukjeon into the sauce or top it with some of the fresh onions before eating. The combination of the crisp onions and the tangy sauce cuts through the richness of the pork, making it even more enjoyable.
Step 13
Enjoy a piece while it’s warm! It’s savory, delicious, and pairs perfectly with the onion soy dipping sauce.
