Tender Korean Beef Pancakes (Yukjeon) with Spicy Scallion Salad
Easy Recipe for Delicious Korean Beef Pancakes (Yukjeon) and Refreshing Scallion Salad
A beloved dish in our household that disappears as quickly as it’s made, enjoyed by both my husband and the children! This Korean Beef Pancake (Yukjeon) is a true star on the dining table. It’s perfect for special occasions or simply to elevate your everyday meals. The Yukjeon boasts a crispy exterior and a tender, juicy interior, perfectly complemented by the crisp, tangy scallion salad.
Main Ingredients- 400g tender beef (such as eye of round or top round)
- 1 large scallion (green onion)
- 4 fresh eggs
- A pinch of black pepper or sesame seeds
- All-purpose flour or pancake mix, for coating
- 1/3 tsp domestic salt
- Generous amount of grapeseed oil or cooking oil
Scallion Salad Dressing- 2 Tbsp perilla oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp perilla oil
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
First, prepare the scallions. Wash one large scallion thoroughly, and thinly julienne both the white and green parts. Soak the julienned scallions in cold water for about 10 minutes to remove their strong flavor and enhance their crispness. We’ll drain them completely right before mixing.
Step 2
Pat the 400g of beef (eye of round or top round) dry with paper towels to remove excess moisture. Season both sides generously with fresh black pepper. This step helps eliminate any gamey smell and enhances the beef’s flavor.
Step 3
Lightly coat the seasoned beef slices evenly on both sides with flour (or pancake mix). Dredging the meat ensures the egg batter adheres well and prevents the pancakes from breaking apart during cooking.
Step 4
In a medium bowl, crack 4 fresh eggs. Remove the chalazae (the white, stringy bits) and whisk them gently with a fork until the yolks and whites are just combined. Avoid over-whisking; you want them blended, not foamy.
Step 5
Add 1/3 tsp of salt to the whisked eggs to season the batter. This ensures the beef itself is subtly seasoned, making the final dish more flavorful.
Step 6
Dip the flour-coated beef slices into the egg batter, ensuring they are evenly coated on both sides. Aim for a thin, even layer of egg – this is key to a delicate texture.
Step 7
Now, heat a non-stick pan over medium-low heat. Add a generous amount of grapeseed oil (or cooking oil). Ensure the pan is well-heated and the oil is sufficient; this prevents sticking and promotes a beautiful golden-brown crust.
Step 8
Carefully place the egg-coated beef slices into the hot pan. Fry each side for about 2-3 minutes, or until golden brown and cooked through. Flip them occasionally to ensure even cooking.
Step 9
Once the Yukjeon is almost done, drain the soaked scallions from the water. Shake them thoroughly in a colander to remove all excess moisture. Residual water can dilute the dressing and make the salad soggy.
Step 10
Add 2 Tbsp of fragrant perilla oil to the drained scallions. The nutty aroma of perilla oil will elevate the flavor of the scallion salad.
Step 11
Sprinkle in 1 Tbsp of gochugaru (Korean chili flakes) to season. Gently toss the scallions with your hands to evenly distribute the dressing. Be careful not to over-mix, as this can diminish the scallions’ crispness.
Step 12
Arrange the well-mixed scallion salad attractively on one side of a serving plate. Place the warm, freshly cooked Yukjeon slices artfully on top or alongside the salad. The colorful presentation makes the dish visually appealing.
Step 13
Enjoy this beautifully presented Yukjeon and scallion salad together. The combination of flavors and textures is truly delightful – perfect as a side dish with rice or as an appetizer!
Step 14
For an extra touch, I prepared a simple dipping sauce with soy sauce, a bit of perilla oil, and finely chopped green chili peppers. Dipping the Yukjeon lightly and enjoying it with the scallion salad offers an even richer flavor experience. Make your dinner special tonight with this delicious Korean Beef Pancake and Scallion Salad!
