1
Spread the beef for meat pancakes out on a large tray.
Beef Meat Pancakes (Yukjeon)
A recipe for beef meat pancakes (Yukjeon) that are delicious and chewy, with an egg coating that sticks perfectly due to small differences in the process.
KoreanSide Dish
⏱️ 10 min total📝 15 steps
What You'll Need
Beef for meat pancakes300g
Crown daisyAppropriate amount
Cooking oilAppropriate amount
Flour1/2 cup
Glutinous rice flour1/2 cup
Eggs4
SaltA pinch
Brewed soy sauce1 tbsp (for dipping sauce), 1/2 tbsp (for seasoning)
Regular vinegar1 tbsp
Water2 tbsp
Soup soy sauce1/2 tbsp
Dark soy sauce1/2 tbsp
Sesame oil1 tbsp
Brown sugar1 tbsp
Black pepperA little
Instructions
2
Use a paper towel to press down on the meat to remove the blood.
3
Prepare the seasoning by mixing 1/2 tbsp of soup soy sauce, 1/2 tbsp of dark or brewed soy sauce, 1 tbsp of sesame oil, and 1 tbsp of brown sugar.
4
Apply the seasoning to the meat to marinate it.
5
After applying all the seasoning to the 300g of meat, lightly sprinkle black pepper over the meat.
6
Let the seasoned meat marinate for 10 minutes.
⏱️ 10m 0s7
In a bowl, add 1/2 cup of flour and 1/2 cup of glutinous rice flour and mix evenly.
8
Coat the marinated meat with the flour mixture on both sides and shake off the excess.
9
Grease a pan with oil and adjust the heat to medium, not too high.
10
Crack 4 eggs, add a pinch of salt, remove the chalaza, and whisk well to prepare the egg wash.
11
Dip the flour-coated meat into the egg wash and place it in the pan.
12
Since the meat is thin and cooks quickly, fry it over medium heat.
13
Place a crown daisy leaf on top to make it look professional.
14
Fry until golden brown on both sides to finish the meat pancakes.
15
Mix 1 tbsp of brewed soy sauce, 1 tbsp of regular vinegar, and 2 tbsp of water to make a dipping sauce to serve with the pancakes.