Yukjeon (Korean Beef Pancake): A Delicate and Savory Delight
Mastering Yukjeon with Beef Round: A Recipe for Tender, Odorless Korean Pan-Fried Beef
Prepare to impress with Yukjeon, a quintessential dish for festive Korean holidays. This recipe focuses on using beef round (udun-sal) to achieve a tender texture and savory flavor without any gamey notes. We’ll guide you through each step to ensure a perfect result, making it a star addition to your holiday table. For more detailed insights and tips, visit [https://mangoistree.tistory.com/](https://mangoistree.tistory.com/).
Main Ingredients- 400g Beef Round (Udun-sal): Opt for thinly sliced cuts specifically for Yukjeon for convenience.
- 4 Eggs: Ready to be beaten, ensuring no chalazae (egg white cords).
- 1/3 standard Korean noodle bowl (naengmyeon-gi) Buchim Garu (pancake mix): For a light coating that ensures a crisp texture.
Cooking Instructions
Step 1
Place paper towels on a clean surface and lay out the beef round slices one by one.
Step 2
Cover the beef with another layer of paper towels. Gently press down to absorb any excess blood. Thoroughly patting dry is crucial for eliminating any undesirable odors from the beef.
Step 3
Arrange the patted-dry beef slices flat on a large plate or cutting board.
Step 4
Sprinkle a tiny pinch of salt and sugar over each slice of beef. This initial seasoning helps to enhance the meat’s natural flavor and tenderness.
Step 5
Use the very tips of your fingers to lightly dust the beef with the salt and sugar. This ensures an even, subtle seasoning that complements rather than overpowers the meat’s taste.
Step 6
Pour the buchim garu into a wide dish. Dip each seasoned beef slice into the flour, ensuring a thin, even coating. Gently press the flour onto the meat to make sure it adheres well.
Step 7
In a separate bowl, crack the 4 eggs. Whisk them vigorously with chopsticks until the egg white cords (chalazae) are completely broken down and the mixture is well-beaten. Aim for a slightly frothy consistency. Dip the flour-coated beef slices into the beaten egg, ensuring they are fully coated.
Step 8
Heat a frying pan over medium-high heat with a generous amount of cooking oil. Carefully place the egg-coated beef slices into the hot oil. Fry until golden brown on both sides, adjusting the heat between medium and high to prevent burning. Each side should take about 2-3 minutes to cook.
Step 9
Once cooked to a beautiful golden-brown, transfer the Yukjeon to a wire rack. Allow them to drain for a moment to remove excess oil, which will result in a cleaner, less greasy final dish.
Step 10
Arrange the drained Yukjeon on a plate lined with parchment paper, ensuring they don’t overlap. This prevents them from sticking together and maintains their shape. Let them cool completely before arranging them neatly. Once cooled, you can slice them into desired portions and serve elegantly. Enjoy!
