1
Crack 5 eggs into a bowl, beat gently, then add 1/3 tbsp of salt and 1 tbsp of mirin and mix again.
Beef Yukjeon (Pan-fried Beef)
A recipe for tender and savory beef yukjeon, featuring Chef Kim Dae-seok's 35 years of expertise.
KoreanSide Dish
📝 8 steps
What You'll Need
Beef eye of round500g
Raw sugar1/2 tbsp (for seasoning) + 1/2 tbsp (for sauce)
Salt1/3 tbsp (for seasoning) + 1/3 tbsp (for egg wash)
Glutinous rice flour6 tbsp
Eggs5
Mirin1 tbsp
Perilla leaves25 leaves
Cooking oilAs needed
Ginger powder1/3 tbsp
Green onion1 stalk
Cheongyang chili pepper1
Minced garlic1 tbsp
Red chili powder1 tbsp
Vinegar1 tbsp
Jin-ganjang (dark soy sauce)3 tbsp
Instructions
2
Slice 500g of eye of round for yukjeon thinly, lay them out, and sprinkle a very small amount of sugar (1/2 tbsp raw sugar) to make them tender.
3
Sprinkle 1/3 tbsp of salt to season the eye of round.
4
Spread 6 tbsp of dry glutinous rice flour on a plate and coat the seasoned eye of round evenly.
5
Mix 1/3 tbsp of ginger powder with an appropriate amount of cooking oil to make ginger oil.
6
Brush the ginger oil onto the flour-coated beef, top with a perilla leaf, dip in the egg wash, and place in the pan to fry.
7
Once cooked on one side, flip and fry until golden brown.
8
Mix minced green onion, minced Cheongyang chili, 1/2 tbsp raw sugar, 1 tbsp minced garlic, 1 tbsp red chili powder, 1 tbsp vinegar, and 3 tbsp dark soy sauce to make the special sauce.