Easy Yukjeon (Korean Beef Pancakes)

Easy and quick recipe for Yukjeon! This popular Korean beef pancake (Jeon) features beef slices battered in flour and egg, then pan-fried to perfection. With its melt-in-your-mouth texture, it’s ideal for special occasions and dinner gatherings. Don’t miss out!

Can you recall that unforgettable meal that still lingers in your thoughts long after your journey to South Korea? For me, it was Yukjeon, one of the traditional jeon recipes hailing from Gwangju in the southwestern Jeolla province.

Imagine this: wafer-thin slices of beef battered in flour and egg, cooked right at our table. The texture was so smooth it felt like butter, though there’s none in the recipe. One bite of this savory beef, and I was hooked.

What is Yukjeon?

Yukjeon is a type of jeon, a savory pancake in Korean cuisine. It features thinly sliced beef coated in flour and egg, then pan-fried to golden perfection.

Often described as a Korean meat pancake, this battered pan-fried beef is typically served as a side dish or included in a more expansive meal. Known for its tender, melt-in-your-mouth texture, this savory pancake dish stands out with its buttery feel.

This dish gains special prominence during events like Lunar New Year or Chuseok (Korean Thanksgiving) when you want to impress your dinner guests.

The best part? Despite its luxurious texture and complex flavors, it’s surprisingly quick and easy to make.

Selecting the Right Beef Cut

Choose thinly sliced beef that isn’t overly fatty. You can request your butcher to cut it into 1/8-inch thick slices, or simply use pre-sliced Bulgogi beef.

Ensure it’s not too thin, as you’ll want to avoid tearing during the cooking process.

3 Ways to Serve Yukjeon

Whether you’re new to Yukjeon or a seasoned connoisseur, here are three versatile ways to relish this Korean culinary gem.

1) Pair with Pachae Muchim (Korean Green Onion Salad)

One of the most traditional ways to enjoy Yukjeon is with Pachae salad, a vibrant Korean green onion salad. The salad’s robust flavors beautifully complement the buttery texture and subtle taste of the beef, creating a delightful contrast in every bite.

2) Simple Dipping Sauce

For an easy yet flavorful experience, serve Yukjeon with a homemade dipping sauce. Combine soy sauce, vinegar, and Korean mustard (yeongyeoja) — or substitute with Dijon mustard — for a balanced dip that compliments the dish.

3) Beef & Vegetable Rolls

If you’re looking to impress your dinner guests or mark a special occasion like Korean hoilidays, consider stuffing the beef pancake with crisp salad veggies like onion, pepper, and radish sprouts. Roll it up and serve with the dipping sauce for a visually appealing and scrumptious treat.

Ingredients for Yukjeon

• Beef: Thinly sliced sirloin is the preferred choice for its tenderness.
• Flour: Traditional recipes use sweet rice flour, but plain wheat flour works too.
• Egg: Acts as the binding agent.
• Oil: for pan-frying

Optional Accompaniments:

• Green Onion Salad: Refer to the Pa Muchim recipe for the specific ingredients needed.
• Simple Dipping Sauce: Comprise it of soy sauce, rice vinegar, and either Korean mustard (yeongyeoja) or Dijon mustard.
• For Beef & Vegetable Rolls: Common fillings include onion, red pepper, and radish sprouts.

How to make Yukjeon

• Heat the Skillet: Set your skillet over medium-low heat and add some oil.
• Season the Beef: Lightly sprinkle salt and pepper over your beef slices. Coat the beef slices in flour.

• Coat in Egg Batter: Dip them in beaten eggs.
• Pan-Fry: Place each slice in the skillet and cook for 1-2 minutes before flipping.

Note: For extra flair, consider adding a piece of crown daisy while pan-frying. This is optional but adds a nice garnish.

• Cook until Light Golden: Cook for another minute or until each side is a light golden brown. If they brown too quickly, lower the heat.
• Arrange your cooked Yukjeon on a platter with Korean green onion salad or your simple dipping sauce. Enjoy immediately for the best taste experience.

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