Elegant Korean Beef Pancake (Yukjeon)
Elegant Korean Beef Pancake (Yukjeon)
[Home Cooking Recipe] Make Delicious and Value-for-Money Korean Beef Yukjeon
Sharing a recipe for Korean Beef Yukjeon that perfectly balances cost-effectiveness and exquisite taste! This dish allows you to savor the tender texture and rich juices of premium Korean beef right in your own kitchen. It’s a culinary creation that delights both the eyes and the palate, with a crispy exterior and a wonderfully moist interior that everyone will love.
Yukjeon Ingredients- 300g Korean beef for bulgogi (thinly sliced)
- Generous amount of all-purpose flour or cornstarch
- 3-4 fresh eggs
- Pinch of Korean sea salt
- Pinch of freshly ground black pepper
- Generous amount of cooking oil (e.g., vegetable or canola oil)
Cooking Instructions
Step 1
The crucial first step for any beef dish is removing excess blood. You can achieve this by thoroughly patting the surface of the beef with paper towels. Alternatively, you can rinse the beef briefly under cold water to draw out the blood, then pat it completely dry with paper towels. This process is key to eliminating any unwanted gamey flavors and ensuring a clean, pure taste.
Step 2
Once the blood is removed, separate the Korean beef slices so they are easy to handle and arrange them on a tray. Now, season them generously with salt and pepper. While you could prepare a soy-sauce based marinade like some chefs do, we’ll opt for a simple salt and pepper seasoning today to let the beef’s natural flavor shine. This way, it pairs wonderfully with dipping sauces or kimchi later.
Step 3
Sprinkle freshly ground black pepper liberally over the seasoned beef. The zesty aroma of pepper will further enhance the meat’s natural richness.
Step 4
Now, prepare for pan-frying. First, evenly coat each thin slice of beef with all-purpose flour or cornstarch, ensuring there are no clumps. Gently shake off any excess flour so that the beef is thinly and uniformly coated.
Step 5
Next, prepare the egg wash. Crack the eggs into a bowl and whisk them well. Then, dip the flour-coated beef slices into the egg wash, ensuring both sides are thoroughly coated with a thin layer of egg.
Step 6
Heat a generous amount of cooking oil in a skillet over medium-low heat. Carefully place the egg-coated beef slices into the hot oil. Since these are thinly sliced for bulgogi, they cook very quickly. Pan-fry for about 1-2 minutes per side, or until golden brown and cooked through. Be careful not to overcook, as this can make the beef tough.
Step 7
Making Yukjeon with bulgogi-cut beef results in a wonderfully generous portion! These thin, delicate pancakes are perfect served atop a bowl of hot rice for a delightful meal, or as an excellent appetizer when paired with a cold makgeolli (Korean rice wine) or beer. It’s a dish that will impress everyone at the table.
Step 8
Here we have a truly value-packed Korean Beef Yukjeon feast! The entire cooking process, from preparing the beef to the final plate, takes only about 10-20 minutes. If you see Korean bulgogi beef on sale at the supermarket, there’s no reason not to stock up for future delicious meals! It also makes for a satisfying and hearty side dish for packed lunches.
