Clean Yukjeon (Pan Fried Battered Beef) with Green Onion Salad
Savory beef yukjeon seasoned with salt and pan-fried, enjoyed together with seasoned shredded green onions.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Beef yukjeon seasoned with salt instead of soy sauce to keep its bright, pretty color. Thoroughly blot away excess blood, pan-fry over low heat, and serve with sweet and tangy shredded green onion salad to cut through any greasiness.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Beef eye of round200 g
- Egg2
- Flour4 tbsp
Meat marinade
- Salt1/4 tsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
Seasoned Shredded Green Onions
- Shredded green onions100 g
- Gochugaru (Korean chili flakes)1/2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Vinegar1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- For beef yukjeon, lean cuts with little fat are best; eye of round, top blade, or round are all well suited.
- Press firmly with paper towels or cheesecloth until no more blood seeps out.
- If the meat is sliced too thin, it will curl up as it fries, so it is better to have slices with a bit of thickness.
Steps
Prepare the ingredients
For beef yukjeon, lean cuts with little fat are best. Eye of round, top blade, or round are all suitable.
This removes any off-flavors, but more importantly, seeping blood during pan-frying will make the color of the yukjeon look dull.
Press firmly with paper towels or cheesecloth until no more blood seeps out.
If you beat the eggs and strain them through a sieve, the egg wash coats evenly without pooling on one side.
If straining feels too fussy, another way is to simply snip away the chalazae with kitchen shears.
Season and coat with flour
Combine 1/4 tsp salt, 1 tbsp mirin (cooking rice wine), and a little ground black pepper, then mix well.
Brushing it onto the laid-out slices of meat absorbs better and coats more evenly than sprinkling it on.
Place the flour in a fine sieve and tap it gently from above to dust the meat. Turn the slices over and dust the other side as well.
As the meat absorbs the flour over time, simply repeat the dusting once more.
Pan-fry
Coat a heated pan with cooking oil, dip the beef in the egg wash, and pan-fry.
After heating the pan, you must lower the heat to low before adding the meat. Because the meat is thin, it can burn quickly, so keep the heat low once the pan is hot. As the bottom cooks, you will see a little juice bead up on the top surface. Flip the meat over and fry until golden brown.
Make the seasoned shredded green onions
For the shredded green onion salad served with the yukjeon, slice large green onions thinly, rinse them in cold water, drain thoroughly, add all the seasonings, and toss together.
It is truly that simple.
Ppunwife's tips
- Beating the eggs and straining them through a sieve helps the egg wash coat evenly without pooling on one side.
- Brushing the seasoning mixture onto the laid-out meat absorbs better and spreads more evenly than sprinkling it.
- Because the meat is thin and can easily burn, keep the heat on low once the pan is heated.
FAQ
Which cuts of beef are suitable for yukjeon?
Lean cuts with little fat are ideal; I recommend eye of round, top blade, or round.
Why should I blot off the blood before pan-frying?
It removes off-flavors, and it also prevents blood from seeping out into the pan, which would make the color of the yukjeon look dull.
How can I keep the egg wash from clumping in spots?
Beating the eggs smoothly and straining them through a sieve, or snipping off the chalazae with kitchen shears, allows the egg wash to coat the meat evenly.
What happens if the beef is sliced too thin?
If it is as thin as bulgogi meat, seasoning and handling it becomes fussy, and the slices easily curl up while cooking, so it is better to have a moderate thickness.
