Crispy Pan-Fried Beef Fillet (Yukjeon)
Crispy Pan-Fried Beef Fillet (Yukjeon)
A Special Lunchbox Treat: Delicious Beef Yukjeon for Your Daughter
Enjoy these delightfully crispy pan-fried beef fillets. Perfect for a bento box or as a flavorful side dish.
Main Ingredients- Beef (for bulgogi or shabu-shabu) 200g
- Eggs 2
- Sweet rice flour 2/3 cup
- Salt to taste
- Pepper to taste
- Cooking oil (soybean oil or canola oil) as needed
Cooking Instructions
Step 1
First, it’s crucial to drain the blood from the beef. Use paper towels to thoroughly pat the surface of the meat dry. Season the drained beef evenly with a pinch of salt and pepper. Next, spread the sweet rice flour on a wide plate. Coat the seasoned beef slices evenly on both sides with the sweet rice flour. Coating with sweet rice flour helps achieve a wonderfully crispy texture when cooked.
Step 2
The second step is to prepare the egg batter. Crack two eggs into a bowl and add a tiny pinch of salt. Be careful not to make the egg mixture too salty. Whisk the eggs until smooth. Then, dip the sweet rice flour-coated beef slices into the egg batter, ensuring they are fully coated on all sides. The egg coating adds a lovely tenderness to the yukjeon.
Step 3
Finally, it’s time to cook! Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, carefully place the egg-coated beef slices into the pan. Cook until golden brown on one side, then flip and cook the other side until also golden brown. Cooking over high heat can burn the outside while leaving the inside undercooked, so medium-low heat is recommended for even cooking. Once cooked, transfer the yukjeon to paper towels for a moment to drain excess oil, ensuring a cleaner and crispier result.
