Beef Yukjeon (Pan-fried Beef)

Use paper towels to remove the blood from the beef.

Make incisions evenly across the beef and pound it with the back of a knife to make it tender.

Freeze the beef slightly and slice it thinly.

Sprinkle salt on the beef to season it.

Finely chop the Cheongyang chili pepper.

Lightly coat both sides of the beef with flour and shake off the excess.

Beat the eggs to prepare the egg wash.

Grease a pan with cooking oil and heat it up.

Dip the flour-coated beef into the egg wash and place it in the pan.

Flip the beef when it is about two-thirds cooked.

Remove the beef yukjeon once both sides are golden brown.