Easy Yukjeon (Korean Beef Pancakes)

Yukjeon (Korean beef pancakes) are served with pachae salad

Easy Yukjeon (Korean Beef Pancakes)

Thin beef slices are lightly seasoned, coated in flour and egg, then pan-fried until tender and golden. Serve this classic Korean yukjeon with a tangy mustard-soy dipping sauce.

Course Appetizer, Side Dish

Cuisine Korean

Keyword chuseok food, jeon, Korean holiday, Lunar New year, savory pancakes, yukjeon

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 337

Author Hyegyoung K. Ford

Ingredients

⅔ lb (300 g) thinly sliced beef sirloin about ⅛ inch (3 mm) thick
salt and pepper for light seasoning
½ cup (about 80 g) sweet rice flour or ½ cup (about 60 g) all-purpose flour
4 eggs well beaten
2-4 tbsp neutral cooking oil as needed
a few crown daisy leaves optional

Optional Pairing

Korean green onion salad (Pa Muchim)
Thin onion and red pepper slices, plus radish sprouts for making beef-and-vegetable rolls

Mustard-Soy Dipping Sauce

2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tsp Korean mustard (yeongyeoja) or Dijon mustard

Instructions

Prepare the Beef: Pat the beef slices dry with paper towels and arrange them in a single layer. Season both sides lightly with salt and ground black pepper.
Make the Dipping Sauce: Stir the soy sauce, rice vinegar, and Korean mustard together in a small bowl. Set aside.
Heat the Skillet: Heat a thin layer of oil in a large skillet over medium-low heat.
Coat and Pan-Fry: Lightly coat each beef slice in flour, shaking off the excess. Dip it into the beaten egg and let the excess drip off. Place it in the skillet without crowding the pan. Add a crown daisy leaf on top, if using. Cook for 1–2 minutes, flip, and cook for about 1 minute more, until the egg coating is lightly golden and the beef is just cooked through. Work in batches, adding more oil as needed. Lower the heat if the coating browns too quickly. Avoid overcooking, since the thin beef can become dry.
Serve: Arrange the yukjeon on a platter and serve warm with the mustard-soy dipping sauce or Korean green onion salad. For beef-and-vegetable rolls, place a few onion, red pepper, and radish-sprout slices on each piece, roll up, and serve with the dipping sauce.

Notes

Yukjeon is best served freshly cooked. Refrigerate leftovers in an airtight container for up to 3 days. Reheat briefly in a lightly oiled skillet over low heat so the beef does not become tough.

Nutrition