Tender Korean Pan-Fried Beef (Yukjeon): Summer Delicacy Made Easy with Bulgogi Cuts
A Nourishing Summer Dish: Simple Yukjeon Recipe Using Beef for Bulgogi
The last sweltering days of summer have just passed, and I can already feel the air becoming cooler. This is Yukjeon, prepared using thinly sliced beef meant for Bulgogi. It’s a delightful dish that’s perfect for beating the summer heat and regaining your appetite.
Main Ingredients- Thinly sliced beef (for Bulgogi) 100g
- 1/2 cup glutinous rice flour
- 1 large egg
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
Begin by preparing 100g of thinly sliced beef, typically used for Bulgogi. Gently pat the beef slices with paper towels to remove any excess moisture. Season both sides lightly with salt and black pepper. Since the meat is thin, it will absorb the seasoning quickly, so there’s no need for a long marination period.
Step 2
Spread 1/2 cup of glutinous rice flour onto a wide plate. In a separate bowl, whisk one large egg until smooth. Dredge each seasoned beef slice first in the glutinous rice flour, ensuring it’s evenly coated. Then, dip the flour-coated beef into the beaten egg, making sure it’s well-covered with the egg batter.
Step 3
Heat a frying pan over medium heat and add a generous amount of cooking oil (like soybean oil or vegetable oil). Carefully place the egg-coated beef slices into the hot pan. You can pour any remaining egg batter over the meat in the pan for an even richer coating. Be mindful not to overheat the pan, as this can cause the outside to burn before the inside is cooked.
Step 4
Once one side of the beef turns golden brown and is cooked, flip it over to cook the other side until equally golden. These thin slices cook very quickly, so keep an eye on them to prevent burning. Once both sides are beautifully browned, remove the beef from the pan and cut it into bite-sized pieces. Letting it cool slightly will make it easier to cut neatly.
Step 5
Arrange the cut Yukjeon attractively on a serving plate. Garnish with the julienned red onion and the finely chopped green onion. For an added savory touch, serve with a small dish of soy sauce for dipping, if desired. Enjoy this delightful dish while it’s warm to fully appreciate its chewy and tender texture!
