Yukjeon (Pan-Fried Beef)
Delectable Yukjeon Recipe Inspired by ‘Sumi Ne Banchan’
We made Yukjeon using sirloin cap (buchae-sal) following the ‘Sumi Ne Banchan’ recipe, and the secret seems to be glutinous rice flour! This recipe yields incredibly tender and flavorful pan-fried beef, perfect as a special dish or for entertaining guests.
Main Ingredients- 200g sirloin cap (buchae-sal), thinly sliced
- 1 cup glutinous rice flour
- 2 eggs
Dipping Sauce Ingredients- 2 tsp soy sauce
- 5 tsp vinegar
- 2 tsp yellow mustard
- 2 tsp soy sauce
- 5 tsp vinegar
- 2 tsp yellow mustard
Cooking Instructions
Step 1
Prepare the sirloin cap. It’s convenient to ask your butcher to slice it thinly for Yukjeon. If it’s cut too thick, gently pound it thinner using the back of a knife or a meat mallet. This step is crucial for tenderizing the meat.
Step 2
Gently pound the beef slices to make them thinner and wider using a meat mallet or the back of a knife. Be careful not to pound too hard, as this can break down the meat’s texture. The goal is to achieve a thin, even consistency for a tender bite.
Step 3
Season both sides of the flattened beef lightly with salt and pepper. Marinating before frying enhances the natural flavor of the beef. Avoid over-seasoning.
Step 4
Crack two eggs into a bowl and whisk them thoroughly, removing the chalazae (the stringy bits). For an even smoother coating, you can strain the egg mixture through a fine-mesh sieve.
Step 5
In a separate shallow dish, pour about 1 cup of glutinous rice flour. This is one of the key secrets to achieving a crispy yet moist Yukjeon. Using glutinous rice flour instead of regular flour or cornstarch significantly improves the texture.
Step 6
Generously dust the seasoned beef slices with glutinous rice flour on both sides. Gently press the flour onto the meat to ensure it adheres well.
Step 7
Lightly brush off any excess glutinous rice flour from the coated beef. A thin coating is ideal; too much can result in a deep-fried texture rather than a delicate crust.
Step 8
Heat a skillet over medium heat and add a generous amount of cooking oil. It’s important to maintain a consistent medium heat to ensure the Yukjeon cooks evenly without burning.
Step 9
Dip the glutinous rice flour-coated beef into the whisked egg mixture, ensuring both sides are evenly coated. Let any excess egg drip off before placing it in the pan.
Step 10
Carefully place the egg-coated beef into the hot skillet and cook over medium heat. Fry for about 2-3 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent burning, especially if your beef slices are thin.
Step 11
Prepare some vegetables to serve alongside. Typically, thinly sliced onions or chives are used. In this recipe, we’ve used fragrant minari (Korean parsley) instead of chives. Thinly sliced green onions would also be a great addition. Fresh vegetables add brightness and cut through the richness of the Yukjeon.
Step 12
Now, let’s make the dipping sauce. Start with 5 teaspoons of vinegar. Its tanginess beautifully balances the richness of the beef.
Step 13
Add 2 teaspoons of yellow mustard. The mild spiciness adds depth to the sauce. If you don’t have yellow mustard, wasabi is a good substitute. Personally, I find wasabi pairs even better with Yukjeon.
Step 14
Stir in 2 tablespoons of soy sauce. Please note that this ratio is based on 400g of beef. For the 200g in this recipe, you might want to start with 1 tablespoon of soy sauce and adjust to your taste.
Step 15
While the yellow mustard sauce is delicious, my personal recommendation for an even more delightful pairing is a wasabi-based sauce. Try mixing 2 teaspoons of wasabi with 2 tablespoons of soy sauce, a pinch of sugar, and a dash of sesame oil. Feel free to adjust the sauce ingredients to your preference for the perfect Yukjeon experience.
