Delicious Yukjeon (Pan-Fried Beef Pancakes)
Yukjeon: How About a Glass of Makgeolli with Delicious Yukjeon?
Yukjeon is always a crowd-pleaser! To satisfy my family’s craving for Yukjeon, I made a plate and enjoyed it with fresh kimchi salad (geotjeori). I was tempted to have makgeolli (Korean rice wine) with it, but I resisted! Try making this delicious Yukjeon, perfect as a snack with drinks.
Ingredients- 600g Beef eye round (for Yukjeon)
- 6 large Eggs
- Tapioca starch, as needed
Seasoning- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare 600g of beef eye round specifically cut for Yukjeon. It’s best if the slices are about 0.5cm thick for a tender result. Gently pat the beef dry with paper towels to remove any excess moisture.
Step 2
Crack 6 large eggs into a bowl. Using a fork or whisk, thoroughly remove the chalazae (the white, stringy bits) and whisk the eggs until well beaten. Season the egg mixture with 1 Tbsp of minced garlic, a pinch of salt, and a pinch of freshly ground black pepper. Mix well to create the egg batter.
Step 3
Spread a generous amount of tapioca starch (or potato starch) onto a wide plate. Lightly coat each slice of beef, which has had its moisture removed, with the starch on both sides. Ensure a thin, even coating and gently shake off any excess starch.
Step 4
Dip the starch-coated beef slices into the prepared egg batter, ensuring they are fully coated on both sides. Gently press down to help the egg batter adhere well.
Step 5
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Carefully place the egg-coated beef slices into the hot pan. Cook until golden brown on both sides, flipping them as needed. Keep the heat at a moderate level to prevent burning. You can gently spread the meat slices as they cook if they tend to clump together.
Step 6
Once cooked to a golden brown, transfer the Yukjeon to a plate lined with paper towels. This step helps to absorb excess oil, making the dish less greasy.
Step 7
Arrange fresh perilla leaves (깻잎) in a circular pattern on a serving plate. Make sure the leaves are washed and thoroughly dried before arranging them. The aromatic perilla leaves will enhance the flavor of the Yukjeon.
Step 8
Place the drained Yukjeon slices neatly on top of the arranged perilla leaves. You can stack them slightly to create a more abundant presentation.
Step 9
Your delicious Yukjeon is now complete! It’s best enjoyed immediately while warm. It pairs wonderfully with a spicy scallion salad (buchu geotjeori) or a sweet and tangy radish salad. Enjoy a special meal with homemade Yukjeon!
