Tender and Flavorful Yukjeon (Korean Beef Pancake)
How to Make Delicious Yukjeon with Premium Beef Chuck Flap Tail
Yukjeon, a dish traditionally made for holidays, is now a favorite in my home because my son loves it so much. This recipe offers a delightful way to enjoy this classic Korean delicacy.
Main Ingredients- Beef chuck flap tail 600g
- Eggs 4
- Chives 1 bunch
- Onion 1
Seasoning & Coating- Sweet rice flour (chapssalgaru) generously
- Salt a pinch
- Pepper a pinch
- Perilla oil (deulgireum) a touch
Dipping Sauce- Vinegar 5 Tbsp
- Soy sauce 2 Tbsp
- Prepared mustard (yeon-gyeja) 2 tsp
- Sweet rice flour (chapssalgaru) generously
- Salt a pinch
- Pepper a pinch
- Perilla oil (deulgireum) a touch
Dipping Sauce- Vinegar 5 Tbsp
- Soy sauce 2 Tbsp
- Prepared mustard (yeon-gyeja) 2 tsp
Cooking Instructions
Step 1
First, prepare 600g of fresh beef chuck flap tail. Gently pat it dry with paper towels to remove any excess moisture. Season both sides evenly with salt and pepper. For an added layer of flavor, lightly brush with perilla oil.
Step 2
Thinly slice one onion into shreds. Cut the bunch of chives into pieces roughly the same length as the onion shreds. Having these vegetables prepped beforehand will make the cooking process much smoother.
Step 3
Generously coat the seasoned beef slices with sweet rice flour, ensuring both sides are well-covered. The sweet rice flour is key to achieving a crispy and nutty texture when the yukjeon is pan-fried.
Step 4
Gently press the sweet rice flour onto the beef with your hands to help it adhere properly. Pressing firmly ensures the coating stays intact during cooking, resulting in beautifully coated yukjeon.
Step 5
In a separate bowl, whisk the 4 eggs until smooth. Dip each coated beef slice into the beaten egg, making sure it’s fully covered. Heat a frying pan with a generous amount of cooking oil over medium-low heat, and carefully place the egg-coated beef slices into the pan.
Step 6
Pan-fry the yukjeon until both sides are golden brown and cooked through. Maintain a medium-low heat; cooking on high heat can burn the outside before the inside is cooked. Once done, transfer the cooked yukjeon to paper towels to drain any excess oil for a lighter taste.
Step 7
Slice the warm yukjeon into bite-sized pieces and arrange them attractively on a plate. Prepare the dipping sauce by mixing 5 Tbsp vinegar, 2 Tbsp soy sauce, and 2 tsp prepared mustard. Dip the delicious yukjeon into the sauce and enjoy the harmonious blend of flavors. Make this for a special occasion or whenever you crave a delightful meal!
