Delicious and Neatly Made Yuk-won-jeon (Korean Meat Patties)
Yuk-won-jeon: A Korean Cuisine Certificate Practical Exam Dish Ready in 20 Minutes
The key to a successful Yuk-won-jeon is ensuring it’s cooked through to the center and presented in uniform, bite-sized portions! The same batter used here is also perfect for mushroom or chili pepper jeon, making it a versatile recipe for various exam dishes. Experience the authentic taste of Yuk-won-jeon, brought to you by ‘All Recipes of the World’ from ‘10000recipe.com’.
Exam Provided Ingredients
- Beef 70g
- Tofu 30g
- Flour 20g
- 1 Egg
- 1 section Scallion (approx. 10cm length)
- Black Pepper 2g (approx. 1/4 tsp)
- Sesame Oil 5ml (approx. 1 tsp)
- Salt 5g (approx. 1 tsp)
- 1 clove Garlic (approx. 5g)
- Cooking Oil 30ml (approx. 2 Tbsp)
- Sesame Seeds (ground) 5g (approx. 1 tsp)
- Sugar 5g (approx. 1 tsp)
Cooking Instructions
Step 1
Begin by finely mincing the scallion and garlic. This ensures they incorporate well into the meat mixture and enhance the overall flavor.
Step 2
Place the tofu on a flat surface, press it with the back of a knife or your hand to mash it, then thoroughly squeeze out as much moisture as possible using a clean cheesecloth or paper towels. Excess water can make the mixture too wet.
Step 3
Once the moisture is removed, use the back of a knife to further mash the tofu until it’s smooth and free of lumps. This smooth tofu will blend perfectly with the minced beef.
Step 4
Gently pat the beef dry with paper towels to remove excess blood, then mince it very finely with a knife. It’s important to mince the beef thoroughly so that the texture is uniform and not stringy.
Step 5
In a large bowl, combine the finely minced beef and the mashed tofu. Aim for a ratio of approximately 3 parts beef to 1 part tofu. Add all the seasoning ingredients: 1/3 tsp salt, 1 tsp sugar, the minced scallion, minced garlic, a pinch of black pepper, a pinch of ground sesame seeds, and 1/2 tsp sesame oil. Mix all these ingredients together thoroughly.
Step 6
Knead the meat and tofu mixture with your hands until it becomes sticky and develops a cohesive texture. Once it’s well-kneaded, divide the mixture into 6 equal portions and shape each portion into a round patty, about 3cm in diameter.
Step 7
Gently flatten each round patty between your palms to create a uniformly shaped disc, approximately 4.5cm in diameter and 0.5cm thick. Consistent shape is crucial for even cooking and a neat presentation.
Step 8
Prepare your coating stations: place the flour in one shallow dish and whisk the egg in another bowl to create an egg wash. First, coat each flattened patty lightly with flour, shaking off any excess. Then, dip the floured patty into the egg wash, ensuring it’s evenly coated. Avoid a thick layer of egg wash.
Step 9
Heat the cooking oil (about 2 Tbsp) in a non-stick skillet over medium-low heat. Swirl the pan to coat the bottom evenly with oil. Once the oil is shimmering gently, carefully place the coated patties into the skillet. Reduce the heat to low and cook slowly, allowing the patties to cook through without burning. Patience is key here.
Step 10
Once the underside is golden brown, flip the patties to cook the other side until golden brown as well. Gently roll the patties to ensure the edges are also cooked and nicely browned. This ensures a perfectly cooked and appealing Yuk-won-jeon. Arrange the cooked patties neatly on a serving plate for submission.
