Tender Korean Beef Pancake (Yukjeon) with Spring Greens
#KoreanBeefRecipe #Yukjeon #SpringGreensSalad #JeonjuStyle #GourmetMeal
Experience the exquisite taste of Yukjeon, a beloved Korean delicacy from Jeonju, reimagined with a vibrant spring greens salad. Instead of the traditional scallion salad, we’re pairing this tender pan-fried beef with a refreshing mix of wild chives (dallae) and fragrant motherwort (naengi). Thinly sliced beef is pan-fried to perfection, creating a melt-in-your-mouth texture that beautifully complements the zesty, slightly tangy greens. This dish is an absolute showstopper, perfect for special occasions or as an elegant accompaniment to a glass of makgeolli (Korean rice wine).
Ingredients- 600g thinly sliced beef for Yukjeon
- 2 cups smoked anchovy soy sauce broth (or 1/4 cup mirin + 1/4 cup soy sauce)
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1 cup spring greens salad (dallae and naengi mix)
Cooking Instructions
Step 1
First, prepare the spring greens salad, capturing the essence of the season. If you have any leftover seasoned greens with a similar flavor profile, you can combine them and lightly toss again for an even richer taste. Set the prepared greens aside.
Step 2
Here is the star of our dish: the beef specifically prepared for Yukjeon. These thinly sliced, spread-out pieces of beef are ideal for making this delicious pancake. Opt for tender cuts to ensure the best texture.
Step 3
Now, let’s enhance the beef’s flavor with a simple marination. We’ll use the smoked anchovy soy sauce broth we’ve prepared. If you don’t have this, a mixture of mirin and soy sauce in a 1:1 ratio works wonderfully. Using regular soy sauce is recommended over Korean soup soy sauce to maintain a clear color.
Step 4
Submerge the Yukjeon beef slices in the marinating liquid. Let the beef soak for about 1 hour. This allows the flavors to penetrate deeply, resulting in a more savory dish. Flipping the beef halfway through will ensure even marination.
Step 5
It’s time to give the marinated beef its delicious coating for pan-frying. Start by lightly dusting each slice with all-purpose flour. Ensure an even coating on both sides, then gently shake off any excess. Too much flour can mask the natural juiciness and flavor of the beef.
Step 6
After the flour coating, it’s time for the egg wash. Whisk the eggs thoroughly in a bowl. Carefully dip the floured beef slices into the egg mixture, ensuring both sides are evenly coated. Handle gently to prevent clumping.
Step 7
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated beef slices one by one into the hot pan. Fry each side until it turns a beautiful golden brown and is fully cooked. Avoid flipping too frequently, as this can cause the juices to escape and make the beef tough. Wait until one side is perfectly golden before flipping.
Step 8
Your Yukjeon is now beautifully pan-fried to a perfect golden brown on both sides. Slice it into bite-sized pieces for easy serving. Cutting them not too thin will give a pleasant chew.
Step 9
Arrange the sliced Yukjeon attractively around the perimeter of your serving plate. Leave the center empty to accommodate the spring greens salad.
Step 10
Finally, spoon the prepared spring greens salad generously into the center of the plate. Your special Yukjeon, enhanced with the flavors of spring, is now complete! The fragrant and fresh taste of seasonal greens perfectly complements the savory beef, creating a truly unique and delightful dish. If you’re looking for a refreshing twist on traditional Yukjeon, this spring greens version is a must-try!
