Tender and Savory Beef Jeon (Yukjeon)
Perfect Recipe for Tender Beef Jeon, Ideal for Holiday Feasts
Introducing a recipe for tender and savory Beef Jeon (Yukjeon) that will add a touch of elegance to your holiday table. Using the tenderest, leanest cut of Korean beef called ‘Hongdukkae-sal’ (eye of round), this dish is enjoyable for everyone. You can also adapt this recipe with other cuts like ‘Udun-sal’ (round), ‘Chaekkeot-sal’ (sirloin), ‘Buchaesal’ (flat iron steak), or thinly sliced beef for bulgogi. Unlike other holiday dishes like ‘Donggeurang-ttaeng’ (mini meatballs), shrimp pancakes, or mung bean pancakes, Beef Jeon is easy to make and offers a clean, refined flavor. Elevate your special occasions with this delightful Beef Jeon. This recipe uses common kitchen measurements like tablespoons and cups, making it easy for even beginners to follow perfectly.
Main Ingredients- 250g Korean Beef Eye of Round (Hongdukkae-sal)
- 2/3 cup Sweet Rice Flour (Chapssalgaru)
- 2 Eggs
- 1 Egg Yolk
- Cooking Oil, as needed
Beef Seasoning- Salt, to taste
- Black Pepper, to taste
Special Yukjeon Dipping Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Green Chili Pepper, minced
- 1/2 Red Chili Pepper, minced
- 1/2 Tbsp Toasted Sesame Seeds
- Salt, to taste
- Black Pepper, to taste
Special Yukjeon Dipping Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Vinegar
- 1/2 Tbsp Sugar
- 1/2 Green Chili Pepper, minced
- 1/2 Red Chili Pepper, minced
- 1/2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
1. Drain the Beef: Prepare thinly sliced beef, often sold for Yukjeon. If you purchased thinly sliced beef online, it might be quite thin. For thicker cuts, gently pound them with the back of a knife or a mallet to tenderize and create a more pleasant texture. Place the beef slices on a tray lined with paper towels. Gently pat the surface of the meat with more paper towels to absorb excess blood. Thoroughly draining the blood is key to a clean flavor and delicious jeon.
Step 2
2. Season the Beef: Sprinkle the drained beef slices evenly with salt and black pepper for seasoning. Since the dipping sauce and accompanying side dishes like chives salad can be salty, season the beef lightly. Gently rub the seasonings into each slice to ensure even distribution.
Step 3
3. Coat with Sweet Rice Flour: Instead of using all-purpose flour or frying mix, coating the beef with sweet rice flour (chapssalgaru), readily available at supermarkets, will result in a crispier and more flavorful jeon.
Step 4
Spread a thin layer of sweet rice flour on a wide tray. Place the seasoned beef slices one by one and coat them evenly on both sides with the flour. You can use a sieve to sprinkle the flour for a more uniform coating. Gently shake off any excess flour that may have clumped.
Step 5
Prepare the Egg Wash: In a bowl, crack 2 eggs and add 1 egg yolk. Whisk them together gently, removing the chalazae (the white stringy bits). Dip the flour-coated beef slices into the egg wash, ensuring they are fully coated on both sides.
Step 6
4. Pan-fry the Yukjeon: Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is shimmering, carefully place the egg-coated beef slices into the pan. Cooking over low heat is crucial; high heat can burn the outside before the inside is cooked. Fry until the egg coating begins to bubble and set, then flip the slices to cook the other side until golden brown. For presentation, you can add perilla leaves or red chili peppers as a garnish, but a simple, clean jeon is also very appealing.
Step 7
Drain Excess Oil: Transfer the perfectly fried jeon to a rack lined with paper towels. This will help remove any excess oil, making the jeon lighter and less greasy.
Step 8
Serve and Plate: Arrange the drained Yukjeon attractively on a serving platter. Place the prepared dipping sauce in the center and serve with a refreshing chives salad for a complete and festive meal.
Step 9
The Crown Jewel of Holiday Meals, Beef Jeon: With its incredibly tender texture and rich, savory flavor, Beef Jeon is an essential dish for any holiday feast. When enjoyed with the crisp and zesty chives salad, it perfectly balances the richness of the beef, making it even more delicious. While thinly sliced green onions can also be a good accompaniment, I personally prefer it with the chive salad.
Step 10
Enjoying Thin Yukjeon: If your beef slices are very thin, you can cook them just briefly to retain their juicy tenderness – a delightful variation. This tender and savory Beef Jeon is also an excellent appetizer to pair with Korean rice wine (makgeolli).
Step 11
Irresistible Yukjeon, Enjoying Every Bite: It’s delicious when wrapped with fresh chives, and even better when dipped into the sweet and tangy special dipping sauce. This Yukjeon is so incredibly tasty that you’ll find yourself reaching for more, even after you think you’ve had enough!
