1
Pound the beef eye of round with the back of a knife to break the connective tissue.
Beef Yukjeon (Pan-Fried Beef)
How to make beef Yukjeon that preserves the natural flavor with a thick texture.
KoreanSide Dish
⏱️ 10 min total📝 10 steps
What You'll Need
Beef eye of round500g
Dry glutinous rice flour1/2 cup
Eggs3 whole + 1 yolk
Cooking oilAppropriate amount
Guk-ganjang (soup soy sauce)1 tbsp
Jin-ganjang (regular soy sauce)1 tbsp
Onion juice1 tbsp
Sesame oil1/2 tbsp
Sugar2 tbsp (for blood removal)
Black pepperA little
Dallae (wild chives)Appropriate amount
Salt1/2 tsp
Red chili powder1 tbsp
Vinegar1 tbsp
Whole sesame seeds1 tbsp
Instructions
2
Stretch it thinly with a mallet.
3
For a deeper flavor, it is better to brush with soup soy sauce and regular soy sauce rather than just salt.
4
Mixing the soy sauces with a sweet flavor and adding onion juice is good for tenderizing the meat and removing gamey odors.
5
Let it marinate for about 10 minutes.
⏱️ 10m 0s6
For Yukjeon, fine glutinous rice flour is much better than wheat flour.
7
Grease a heated pan generously with cooking oil, coat the meat in egg wash, and pan-fry.
8
Keep the heat at medium-low to prevent burning.
9
Toss the wild chive salad just before serving.
10
Serving it with a sweet and sour wild chive salad will cut through the heaviness and greasiness of the Yukjeon.