Tender and Savory Beef Jeon (Yukjeon)
Tender and Savory Beef Jeon (Yukjeon)
Easy and Delicious Beef Round Jeon (Yukjeon) Recipe: Grill as is!
Unlike other types of jeon that require slicing, stuffing, and filling, this Beef Jeon (Yukjeon) is incredibly simple – you just grill the pre-cut beef as it is! With just two hands, anyone can make this delicious jeon. Learn the best cuts of beef for yukjeon, how to marinate it without any gamey odor, and even a secret tip for extra tenderness. Follow this recipe to easily make impressive yukjeon at home.
Main Ingredients- 400g Beef Round or Eye of Round (thinly sliced for jeon)
- 3 Fresh Eggs
- Vegetable Oil, for frying
- Flour for dusting
- 1 pinch Salt (for egg wash)
- 1 tsp Mirin (for egg wash)
Beef Marinade (using Korean standard tablespoon)- Salt, to taste
- Black Pepper, to taste
- 2 Tbsp Mirin
- 2 Tbsp Pear Juice or Pear Nectar
- Salt, to taste
- Black Pepper, to taste
- 2 Tbsp Mirin
- 2 Tbsp Pear Juice or Pear Nectar
Cooking Instructions
Step 1
The best cuts of beef for jeon are lean and tender ones like beef round (udon-sal) or eye of round (hongdukkae-sal). It’s convenient to buy pre-sliced beef specifically for jeon. Avoid thinly sliced beef meant for shabu-shabu, as it can break easily when cooked. While Hanwoo (Korean beef) is top-tier for broths, any good quality beef will work wonderfully for jeon.
Step 2
To eliminate any potential gamey smell or odor from the beef, place the slices between paper towels and press down firmly with your palm to remove excess blood. This step is crucial for a clean and pleasant flavor.
Step 3
Now, let’s marinate the beef. Instead of seasoned salt, use fine salt and black pepper, sprinkling them evenly over the entire surface of the beef. In a small bowl, mix 2 tablespoons of mirin with 2 tablespoons of pear juice or nectar. Wearing disposable gloves, gently pat this mixture onto the beef slices, ensuring it’s evenly coated. The pear juice not only tenderizes the meat but also helps neutralize any unwanted odors.
Step 4
Prepare the batter and coating. Crack 3 fresh eggs into a bowl, add a pinch of salt and 1 teaspoon of mirin. Whisk well until combined, but avoid creating too much foam. Pour a generous amount of flour onto a wide tray or plate. Your preparations are now complete!
Step 5
Lightly coat each side of the marinated beef with flour, dusting off any excess. Then, dip the floured beef into the beaten egg mixture, ensuring it’s fully coated. Carefully place the coated beef onto a lightly oiled pan preheated over medium-low heat.
Step 6
The key to perfect yukjeon lies in the coating thickness. Aim for a very thin layer of flour and a generous coating of egg batter. This ensures the beef’s texture shines through while the egg provides a delicate, tender finish.
Step 7
Cook the jeon until the bottom side is golden brown and firm. Once the first side is beautifully browned, carefully flip it over with a spatula and cook the other side until it’s also golden brown and cooked through. This usually takes about 2-3 minutes per side.
Step 8
After cooking, arrange the beef jeon on a plate without overlapping them to allow them to cool slightly and prevent them from becoming soggy. To serve, you can gently reheat them by lightly pan-frying them once more on a dry pan over low heat. This makes them taste as fresh as when they were first cooked!
Step 9
Thanks to the thorough marination of the beef and the seasoned egg wash, this jeon is perfectly seasoned on its own. You won’t need any dipping sauce to enjoy its delicious, balanced flavor.
Step 10
The resulting beef jeon is incredibly tender and not at all greasy, making it a wonderful dish for everyone, including children and the elderly who may have difficulty chewing. It’s a perfect addition to holiday feasts, special occasions, or even just to elevate an everyday meal.
