1
Slice the beef eye of round, pound it with the back of a knife, and pound it again diagonally to tenderize it, then remove any blood with a paper towel.
Beef Eye of Round Pancake (Yukjeon)
A recipe for tender and delicious beef eye of round pancake, featuring ingenious secrets from Chef Kim Dae-seok's 33 years of expertise.
KoreanOther
⏱️ 60 min total📝 8 steps
What You'll Need
Beef eye of round500g
Mirin3 tbsp
Onion extract1 tbsp
Salt1/3 tbsp
Black pepper3 pinches
Eggs5 (1 is yolk only)
Glutinous rice flour140mL
Ginger1/2 piece
Cooking oilAs needed
Cheongyang chili pepper1
Sugar1/3 tbsp
Minced garlic1/2 tbsp
Red chili powder1/2 tbsp
Dark soy sauce2 tbsp
Water1 tbsp
Sesame oil1/2 tbsp
Small onion1/2
Instructions
2
Mix 3 tbsp of mirin and 1 tbsp of onion extract to season the beef, then add salt and pepper and tap lightly to ensure the seasoning penetrates.
3
Mince 1/2 piece of ginger into cooking oil and let it sit for 1 hour to prepare ginger-infused oil.
⏱️ 60m 0s4
Spread glutinous rice flour on a plate, place the seasoned beef on it to coat both sides evenly, and shake off any excess.
5
Whisk 4 eggs and 1 egg yolk until completely smooth with no lumps.
6
Drizzle the ginger oil in a pan, turn on the heat, dip the flour-coated beef into the egg mixture, and place it in the pan.
7
Once it is golden brown and appetizing, flip it over to finish cooking.
8
In a bowl, mix chopped Cheongyang chili pepper, sugar, minced garlic, red chili powder, dark soy sauce, water, sesame oil, and chopped onion to make the dipping sauce.