1
Use a paper towel to remove blood from the eye of round.
Yukjeon (Pan-fried Beef)
A recipe for holiday yukjeon made with thinly sliced, tender eye of round, served with seasoned chamnamul (pimpinella brachycarpa).
KoreanOther
📝 13 steps
What You'll Need
Eye of round200g
Cheongju (refined rice wine)1 tbsp
Seasoned soy sauce1 tbsp
Garlic1 small tsp
Green onion1 small tsp
Sugar1 small tsp
Sesame salt1 small tsp
Black pepperA pinch
Sesame oil1 small tsp
EggAs needed
FlourAs needed
ChivesFinely chopped amount
ChamnamulAs needed
OnionJulienned amount
Red chili powder1 small tsp
Soy sauce1 small tsp
Vinegar1 small tsp
Instructions
2
Sprinkle a little Cheongju on the eye of round to remove any gamey odor.
3
Mix seasoned soy sauce, garlic, green onion, sugar, sesame salt, pepper, and sesame oil to make the seasoning sauce.
4
Brush the seasoning sauce onto one side of the eye of round slices.
5
Crack eggs into a bowl and beat well until the yolks are fully incorporated.
6
Finely chop the chives.
7
Wash the chamnamul and onion, then cut into appropriate sizes.
8
Mix the seasoning ingredients for the chamnamul (red chili powder, soy sauce, green onion, garlic, sesame oil, sesame salt, vinegar, etc.).
9
Toss the chamnamul and onion with sesame oil first, then add the rest of the seasoning and toss again.
10
Lightly coat the seasoned eye of round with flour.
11
Dip the flour-coated eye of round into the egg wash.
12
Heat oil in a frying pan and place the egg-coated meat in the pan.
13
Fry until golden brown on both sides and serve on a plate.