Beef Yukjeon (Pan-fried Beef)

Spread out paper towels and pat the beef (eye of round) dry to remove any blood.

In a bowl, mix 3 tbsp of brewed soy sauce, 1 tbsp of mirin, 1 tbsp of sesame oil, and 0.5 tbsp of black pepper to make the seasoning sauce.

Using a brush or gloved hands, thinly apply the seasoning sauce to one side of the beef.

Let the seasoned beef marinate for 10 minutes.

Crack 3 eggs into a wide bowl, add two pinches of salt, and whisk to create an egg wash.

Place half a cup of glutinous rice flour and half a cup of frying powder into a wide bowl lined with a plastic bag and mix well.

Grease a pan generously with oil and make sure to use low heat.

Coat the marinated beef thoroughly with the flour mixture, dip it into the egg wash, and place it in the preheated pan.

When blood starts to appear on the top surface of the beef, flip it over and cook until golden brown.