Crispy and Elegant Beef Pancake (Yukjeon)
Yukjeon: A Beer-Friendly Appetizer Made with Tender Sirloin Steak
Experience the delightful crunch of sirloin steak coated in rice flour and pan-fried to perfection! This Yukjeon recipe elevates your dining experience, making it a sophisticated appetizer for any occasion, not just holidays. Enjoy the luxurious taste that pairs wonderfully with a cold beer. For detailed cooking instructions, please visit: http://m.blog.naver.com/yejin1108/220952580900
Ingredients- Sirloin steak (or tenderloin recommended) 200g
- Salt to taste
- Pepper to taste
- Sweet rice flour 100g
- Eggs 2 large
Cooking Instructions
Step 1
First, prepare the coatings for frying the beef. In a wide bowl, place 100g of sweet rice flour. In another bowl, crack and whisk 2 large eggs until well combined. Ensure you have enough sweet rice flour to coat the beef evenly.
Step 2
Prepare the main ingredient, 200g of sirloin steak (using tenderloin will result in an even more tender and flavorful dish). Lightly pat the steak dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Avoid over-salting to preserve the natural flavor of the beef.
Step 3
Now, let’s coat and pan-fry the seasoned sirloin steak. First, lightly dust both sides of the beef with sweet rice flour, shaking off any excess. Next, dip the floured steak into the whisked egg, ensuring it’s fully coated. For an extra crispy texture and to help the egg wash adhere better, lightly coat it with sweet rice flour one more time. Heat a generous amount of cooking oil in a pan over medium-low heat. Pan-fry the beef slices until golden brown and crispy on both sides, flipping carefully. Make sure the inside is cooked through. This dish is best enjoyed warm, served with soy sauce or a chili dipping sauce.
