Tender and Savory Korean Beef Pancakes (Yukjeon)
Tender and Savory Korean Beef Pancakes (Yukjeon)
How to Make Korean Beef Pancakes (Yukjeon): Best Cuts, Holiday Appetizers, and Yukjeon Recipe
Korean Beef Pancakes, or Yukjeon, are an essential part of traditional Korean holiday feasts and ancestral rites. This recipe guides you through making delicious Yukjeon, perfect for serving with a refreshing chive salad. While a dipping sauce is an option, we found that the crisp chives perfectly complemented the tender beef. Yukjeon isn’t just for holidays; it’s also a popular appetizer for gatherings or as a sophisticated accompaniment to drinks. For the best Yukjeon, choosing the right cut of beef is key. Top round (Hongdukkke-sal) or bottom round (Udun-sal) are commonly used for their lean texture. Alternatively, if you prefer a leaner, more subtle flavor, beef chuck flap tail (Buchae-sal) can also be used, which is also great for grilling.
Main Ingredients- 200g Beef Chuck Flap Tail (Buchae-sal), for Yukjeon
- 2 Eggs
- 1 Tbsp Sweet Rice Flour (Chapssal-garu)
Beef Marinade- 1 Tbsp Rice Wine (Cheongju)
- Pinch of Salt
- Pinch of Black Pepper
- 1 Tbsp Rice Wine (Cheongju)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Taking a bite of the warm, freshly pan-fried Yukjeon with the refreshing chive salad, you’ll exclaim, ‘Ah, so this is why people make Yukjeon!’ It’s truly delicious. For an even more visually appealing presentation, you can garnish the Yukjeon with ingredients like crown daisy or red chili peppers. While we skipped making a separate dipping sauce this time, the tangy and sweet chive salad serves as a perfect accompaniment, cutting through any richness and enhancing the overall flavor.
Step 2
The beef chuck flap tail I purchased online arrived sliced thinner than I expected. I’ve prepared 2 eggs for the batter, which will create a wonderfully tender texture.
Step 3
It’s crucial to remove any blood that seeps out during thawing to eliminate any gamey smell from the beef. Spread the beef slices out thinly and gently pat them dry with paper towels to absorb excess moisture and blood.
Step 4
After removing the blood, lightly spray the beef with rice wine (Cheongju). This helps to further eliminate any residual odors. Then, season lightly with salt. Some recipes call for soy sauce or sesame oil for marinating, but I prefer to keep the flavor clean and delicate, so I only use rice wine, salt, and pepper.
Step 5
Evenly sprinkle black pepper over the seasoned beef. Then, place sweet rice flour in a sieve and gently shake it over the beef to create a thin coating on both sides. You can use other flours like pancake mix (buchim-garu), all-purpose flour, or tempura flour if you prefer. If too much flour adheres, lightly brush off the excess before dipping in the egg wash for a better texture.
Step 6
In a bowl, crack 2 eggs and whisk them well. Add a couple of pinches of salt to the egg mixture to season it.
Step 7
Dip the beef, coated in sweet rice flour, into the prepared egg wash, ensuring it’s fully covered. Using sweet rice flour results in a moist and tender texture, while pancake or tempura flour will yield a crispier pancake. Since I prefer my Yukjeon soft and moist, I’m using sweet rice flour for this recipe.
Step 8
Heat a generous amount of oil in a pan over medium-low heat. Place the egg-coated beef slices in the hot oil. Cooking over medium-low heat is key to prevent burning the batter and to ensure the beef cooks through evenly, resulting in a beautiful golden-brown color. If the heat is too high, the beef may remain undercooked while the egg coating burns. Once the beef starts to shrink and cook, flip it over. When the egg coating is set, flip it once more to get a nice golden-brown color on both sides before removing it from the pan.
Step 9
Place the pan-fried Yukjeon on a plate lined with paper towels to absorb any excess oil. Arrange the Yukjeon on a serving dish and accompany it with the fresh chive salad for a complete and delicious meal!
Step 10
I considered adding crown daisy or red chili peppers as a garnish while frying the Yukjeon, but decided to keep the focus on the beef for a pure flavor. However, the spicy and tangy chive salad truly elevates the taste of the beef Yukjeon! I added a touch of balsamic vinegar to the chive salad dressing, which made it perfectly sweet and sour, eliminating the need for a separate sauce.
Step 11
To enjoy the delicate, savory, and richly flavored beef Yukjeon without feeling heavy, serving it with accompaniments is essential. A fresh chive salad, a sweet and sour sauce, or even thinly sliced scallions (paechae) can make the experience even more delightful and varied.
Step 12
Yukjeon is considered a premium dish among holiday foods, making it an excellent choice for birthday celebrations or for impressing guests. This recipe for making delicious beef Yukjeon is not difficult, so enjoy this refined Korean beef dish!
