Tender Korean Beef Pancakes (Yukjeon) with Tangy Scallion Salad
How to Make Yukjeon at Home: A Perfect Pairing with Scallion Salad
Craving delicious Yukjeon but hesitant about the cost? Now you can enjoy generous portions of this delightful Korean dish right at home! We’ll show you how to make Yukjeon that’s both easy and incredibly satisfying. Paired with a refreshing, sweet, and tangy scallion salad, it’s a combination that’s simply irresistible, no matter how much you eat. Get ready for an ultra-simple recipe that will amaze you!
For the Yukjeon- 600g beef (such as eye of round or top round)
- 3 Tbsp all-purpose flour
- 3 eggs
- 3 Tbsp frying powder
For the Scallion Salad- 200g thinly sliced scallions
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 200g thinly sliced scallions
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp maesilcheong (green plum syrup)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
The key to tender Yukjeon is the quality of beef. Prepare a cut like eye of round, which is naturally tender. Use kitchen towels to firmly press out any excess blood from the beef slices. This step is crucial for a clean flavor without any gamey taste.
Step 2
To ensure a crisp texture and fresh taste for the scallion salad, soak the thinly sliced scallions in cold water for about 10 minutes. This process removes the sharp, pungent flavor, making the scallions much milder and more pleasant.
Step 3
Prepare the batter stations for frying the Yukjeon. Have three shallow dishes ready: one with all-purpose flour, one with beaten eggs, and one with frying powder. You can add a pinch of salt and pepper to the eggs for extra flavor.
Step 4
After patting the beef dry with paper towels, lightly coat each slice with all-purpose flour. This flour layer helps the egg batter adhere better to the meat.
Step 5
Next, dip the flour-coated beef slices into the beaten egg mixture, ensuring they are fully submerged and coated on both sides. The egg acts as a binder for the final coating.
Step 6
Finally, carefully transfer the egg-coated beef to the frying powder. Gently toss and coat the slices evenly with the frying powder. This outer layer will give the Yukjeon a wonderfully crispy texture.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. It’s important to maintain a moderate temperature; cooking on high heat can quickly burn the outside while leaving the inside undercooked.
Step 8
Carefully place the coated Yukjeon slices into the warm oil. Cook them gently over medium-low heat until each side is golden brown and cooked through. Flip them once the first side has achieved a nice color.
Step 9
Once both sides of the Yukjeon are beautifully golden and cooked, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil. Then, slice them into bite-sized pieces and arrange them attractively on a serving dish.
Step 10
Drain the soaked scallions thoroughly by squeezing out as much water as possible with your hands. Excess water can dilute the dressing, making the salad less flavorful.
Step 11
In a bowl with the drained scallions, add all the ingredients for the scallion salad dressing. Combine 1 Tbsp each of gochugaru, soy sauce, maesilcheong, sesame oil, and toasted sesame seeds, along with 0.5 Tbsp of gochujang. This creates a balanced sweet, savory, and slightly spicy flavor profile.
Step 12
Gently toss the scallions with the dressing using your hands until everything is well combined. Be careful not to overmix, as this can make the scallions mushy. You want them to retain some crispness.
Step 13
Pile the freshly tossed scallion salad generously in the center of your arranged Yukjeon. This vibrant addition not only enhances the flavor but also makes for a stunning presentation.
Step 14
Forget about needing extra dipping sauce! Take a piece of the cooked Yukjeon, top it with a good amount of the tangy scallion salad, and enjoy it all together. The harmonious blend of savory beef and zesty salad is a match made in heaven. You’ll discover a flavor experience unlike any other!
