Lee Young-ja’s Style Yukjeon: A Perfect Harmony of Tender Beef and Aromatic Shiitake Mushrooms
TV Cooking Show Winner! ‘The Manager’ Lee Young-ja’s Legendary Yukjeon Recipe
Introducing a Yukjeon recipe featuring the secret techniques of Chef Lee Young-ja. This special Yukjeon, a rendition of Chef Lee Won-il’s recipe that received rave reviews on ‘The Manager’ and ‘Every Recipe on Earth,’ is easy for anyone to follow. The moist and tender beef, fragrant shiitake mushrooms, and a special sweet and sour sauce will fill your mouth with happiness. Try it for a special occasion or when you crave a delicious homemade meal!
Main Ingredients- 100g thinly sliced beef for bulgogi
- 2 fresh eggs
- 1 aromatic shiitake mushroom
- 1 Tbsp cooking wine (mirin, etc.)
- Pinch of fine salt
- Pinch of black pepper
Salad Topping- 1 handful of fresh salad greens
Special Sauce- 2 Tbsp soy sauce
- 2 Tbsp fragrant olive oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- Pinch of black pepper
- 1 handful of fresh salad greens
Special Sauce- 2 Tbsp soy sauce
- 2 Tbsp fragrant olive oil
- 1 Tbsp vinegar
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 1/2 Tbsp toasted sesame seeds
- Pinch of black pepper
Cooking Instructions
Step 1
First, clean and thinly slice the shiitake mushroom. This will add wonderful aroma and flavor to your Yukjeon.
Step 2
In a wide bowl, crack the 2 fresh eggs. Add a pinch of fine salt and pepper. Whisk gently with a fork or whisk until the eggs are smoothly combined without any lumps.
Step 3
Heat a pan over medium heat and add a generous amount of cooking oil. Place the thinly sliced beef and gently separate the pieces so they don’t stick together. Cook until about 50% done. Overcooking will make the Yukjeon tough.
Step 4
Once the beef is about 50% cooked, add 1 Tbsp of cooking wine to remove any gamey odors. Lightly season with salt and pepper. It’s important to enhance the natural flavors of the ingredients.
Step 5
Now it’s time to add the egg batter. Pour the whisked egg mixture evenly over the beef in the pan. Arrange the sliced shiitake mushrooms from step 1 on top. Cook over low heat, allowing the egg to set without breaking the Yukjeon. Once golden brown on one side, carefully flip and cook the other side until golden.
Step 6
Let’s make a delicious sauce to go with the Yukjeon! In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp olive oil, 1 Tbsp vinegar, 1 Tbsp sugar, 1/2 Tbsp minced garlic, 1/2 Tbsp toasted sesame seeds, and a pinch of black pepper. Mix well. The sweet and sour sauce will cut through any richness and enhance the overall flavor.
Step 7
Cut the finished Yukjeon into bite-sized pieces and arrange them attractively on a plate. Serve with a side of fresh salad greens and drizzle the special sauce made in step 5 over the top for a delicious Lee Young-ja style Yukjeon! Enjoy your meal!
