Savory ‘Yukjeon’ (Pan-Fried Beef Pancakes) with Spicy Scallion Salad
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Savor the delightful taste of ‘Yukjeon,’ a beloved dish from Jeonju’s Hanok Village, right in your own kitchen! Freshly pan-fried Yukjeon is an absolute treat, especially when paired with a vibrant, spicy, and tangy scallion salad. This recipe features Yukjeon coated in glutinous rice flour for a delightful crispness, inspired by ‘Sumine Banchann,’ and a refreshing scallion salad with a kick from chili oil. Follow these simple steps to create this delicious dish that’s best enjoyed immediately!
Spicy Scallion Salad Ingredients- 2 large scallions (green onions)
- 3 Tbsp red chili flakes (gochugaru)
- 1 Tbsp chili oil (gochutgaru infused oil)
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 tsp sugar
- 1 tsp sesame oil (optional, for added richness)
- 1 tsp toasted sesame seeds
Yukjeon (Pan-Fried Beef) Ingredients- 300g beef (thinly sliced bulgogi cut or similar)
- 3 large eggs
- 1/2 cup glutinous rice flour
- Pinch of black pepper
- Cooking oil for frying
- 300g beef (thinly sliced bulgogi cut or similar)
- 3 large eggs
- 1/2 cup glutinous rice flour
- Pinch of black pepper
- Cooking oil for frying
Cooking Instructions
Step 1
First, let’s prepare the refreshing scallion salad that perfectly complements the Yukjeon. Thinly slice the white and green parts of the scallions. Using a mandoline slicer or a sharp knife will help you achieve uniform strands. Place the sliced scallions in a bowl.
Step 2
Add all the seasoning ingredients to the bowl with the scallions: red chili flakes, chili oil, soy sauce, rice vinegar, and sugar. Gently toss everything together with your hands until the scallions are well coated. This simple mix creates an incredibly flavorful salad! The chili oil adds a pleasant spiciness and depth. We’ll add sesame oil later, just before serving, along with toasted sesame seeds for extra fragrance.
Step 3
Now, it’s time to make the star of the show – the Yukjeon! Set the scallion salad aside for a moment and get ready to prepare the beef.
Step 4
For Yukjeon, it’s best to use lean, tender cuts of beef like sirloin or ribeye. In this recipe, thinly sliced bulgogi beef is used, which cooks quickly and stays tender. Lightly season the beef slices with black pepper on both sides. Next, lightly coat each slice with glutinous rice flour, ensuring an even thin layer. Gently pat the flour onto the meat.
Step 5
Dip each flour-coated beef slice into a bowl of beaten eggs, ensuring it’s fully coated. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated beef slices onto the hot pan, one by one. Cooking over medium-low heat is crucial to prevent burning, allowing the beef to cook through gently and retain its juices.
Step 6
Yukjeon is best when flipped only once. Over-flipping can release the juices, making the beef tough. Once one side is golden brown and cooked, gently flip it over. Cook the other side until golden brown. Your delicious Yukjeon is ready! The seasoning from the soy sauce and the subtle flavor from the glutinous rice flour are usually sufficient, with the pepper adding a nice aromatic touch.
Step 7
Cut the cooked Yukjeon into bite-sized pieces and arrange them attractively on a serving plate. Sprinkle the prepared scallion salad with toasted sesame seeds and serve it alongside the Yukjeon. You’ve now created authentic Jeonju-style Yukjeon at home! Enjoy it while it’s warm for the best flavor and texture.
