Hanwoo Bulgogi Meat Pancake (Yukjeon)

Name: Hanwoo Bulgogi Meat Pancake (Yukjeon)
Cuisine: Korean
Ingredients: Hanwoo bulgogi meat appropriate amount; Sesame oil a little; Soy sauce 1 tbsp; Chives appropriate amount; Sugar a little; Vinegar a little; Red chili powder a little; Sand lance fish sauce a little; Egg appropriate amount; Glutinous rice flour appropriate amount

A fail-proof Yukjeon recipe by Chef Uh Nam-seon, made with thinly sliced bulgogi meat for a chewy and tender texture.

KoreanSide Dish

📝 6 steps

🍳 Start Cooking

What You'll Need

Hanwoo bulgogi meatappropriate amount

Sesame oila little

Soy sauce1 tbsp

Chivesappropriate amount

Sugara little

Vinegara little

Red chili powdera little

Sand lance fish saucea little

Eggappropriate amount

Glutinous rice flourappropriate amount

Instructions

Prepare the thinly sliced Hanwoo bulgogi meat, remove any fat or tough tendons against the grain, and pound with the back of a knife to tenderize.

Lightly coat with glutinous rice flour and spread the meat out on a pan.

Drizzle sesame oil in the pan and cook over medium-low heat until golden brown.

Evenly coat the meat with egg wash and pan-fry both sides.

Chop the chives and toss with soy sauce, sugar, vinegar, red chili powder, and sand lance fish sauce to make a chive salad.

Serve the finished Hanwoo bulgogi meat pancake with the chive salad.