Tender and Savory Korean Beef Pancakes (Yukjeon) with Zesty Scallion Salad
How to Make Korean Beef Pancakes (Yukjeon) with Bulgogi Beef and a Delicious Scallion Side Dish
Yukjeon, often enjoyed during holidays, is typically made with lean cuts like top sirloin, eye of round, or chuck flap tail, sliced thinly. Today, we’re using convenient pre-sliced bulgogi beef from the grocery store to create these delicious pancakes! This recipe breaks down how to prepare the beef and whip up a perfectly balanced, refreshing scallion salad that complements the savory yukjeon beautifully. Even if you’re new to cooking, you’ll find this guide easy to follow for a delightful homemade dish.
Beef Yukjeon Ingredients
- 300g thinly sliced beef (for bulgogi)
- 2-3 large eggs
- 1/2 cup (approx. 50g) Korean pancake mix (buchim garu)
- 2 pinches salt
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or similar)
Zesty Scallion Salad Ingredients
- 100g scallions or green onions
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
- 100g scallions or green onions
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
Cooking Instructions
Step 1
First, if your bulgogi beef slices are large, cut them into bite-sized pieces, about 5cm long. In a bowl, place the beef and add 1 tablespoon of cooking wine to tenderize and remove any gamey smell. Season with 2 pinches of salt and a pinch of black pepper. Let it marinate for about 15-20 minutes to allow the flavors to meld. This marinating step is key to tender and flavorful yukjeon.
Step 2
Once marinated, it’s time to coat the beef. Dredge each piece of beef thoroughly in the Korean pancake mix (buchim garu), ensuring both sides are evenly coated. Gently shake off any excess powder; a thin, even coating is ideal to prevent a doughy texture.
Step 3
In a separate bowl, whisk 2-3 eggs with a small pinch of salt until well combined and slightly frothy. This helps break down the egg whites. Now, dip the pancake mix-coated beef slices into the beaten eggs, making sure each piece is fully covered in egg batter. Let any excess drip off.
Step 4
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the egg-coated beef slices into the pan. It’s crucial to cook over medium-low heat to ensure the beef cooks through evenly without burning. Fry until both sides are golden brown and beautifully cooked. Transfer the cooked yukjeon to a plate lined with paper towels to absorb any excess oil.
Step 5
Now, let’s prepare the refreshing scallion salad that pairs perfectly with yukjeon! Wash and thoroughly dry the scallions or green onions, then chop them into approximately 5cm lengths. In a mixing bowl, combine the chopped scallions with 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 0.5 tablespoon sugar, and 0.5 tablespoon sesame oil. Add a sprinkle of toasted sesame seeds for extra flavor and aroma. Gently toss everything together until the scallions are well coated with the dressing. Be careful not to overmix, as you want the scallions to remain crisp.
Step 6
Enjoy the delightful contrast between the warm, tender beef yukjeon and the crisp, zesty scallion salad. This combination offers a wonderful balance of savory and refreshing flavors, making it a perfect side dish for any meal or a satisfying appetizer!
