Choi Kang-rok's Bibim-myeon Oven Yukjeon

Name: Choi Kang-rok's Bibim-myeon Oven Yukjeon
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Pork loin 200g; Eggs 3-4; Heavy cream, as needed; Truffle salt (or regular salt), a pinch; Store-bought bibim-myeon 1-2 packs

A dish featuring oven-baked yukjeon, made thick like castella with an egg mixture blended with heavy cream, served alongside sweet and sour bibim-myeon.

40 min Difficulty Normal Noodles & bunsik

Main ingredients

PorkEggsHeavy creamBibim-myeon

Ingredients needed 2 servings

Pork loin 200g
Eggs 3-4
Heavy cream, as needed
Truffle salt (or regular salt), a pinch

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Recipe

To thinly and evenly slice the pork loin, shape it and place it in the freezer to partially freeze.
Once the loin is firm, thinly slice it with a knife, then gently warm it with your hands to return it to a soft state.
In a bowl, combine eggs and heavy cream, mix lightly with moderate force, then strain through a sieve to create a fine and smooth egg mixture.
Spread the thinly sliced pork thinly and evenly, then lightly season with a small amount of truffle salt or regular salt.
Pour a thin layer of the prepared egg mixture evenly into the bottom of the oven dish.
Arrange the seasoned pork loin slices on top of the egg mixture, ensuring there are no gaps, placing them closely and neatly.
Pour the remaining egg mixture evenly over the arranged pork to balance the thickness of the meat and egg mixture.
Bake in a preheated oven at 180°C (350°F) until golden brown. (The jeon will puff up while baking and then settle as it cools.)
While the yukjeon is baking, boil the bibim-myeon noodles according to package directions, rinse them in cold water, and mix well with the enclosed sauce using both hands.
Cut the finished oven yukjeon into large, bite-sized pieces, and arrange them harmoniously on a plate with the bibim-myeon.

Partially freeze the pork, slice it thinly, and mix eggs with heavy cream to make a smooth batter.
Layer the batter, seasoned pork, and batter again in an oven dish, then bake at 180°C (350°F) until golden brown.
Serve the thick oven yukjeon, cut into bite-sized pieces, with the sweet and sour bibim-myeon.

Cooking tips

When mixing the egg mixture, avoid over-whisking, as it can whip the cream and cause the jeon to puff up excessively in the oven. Mix lightly.
Truffle salt has a very strong aroma, so use only a tiny amount to avoid overpowering the natural flavor of the meat and disrupting the overall balance.
Raw meat is difficult to slice thinly. Freezing it until the surface is slightly firm makes it easier to cut into uniform slices.
If the amount of egg mixture is too much compared to the meat, the meat's flavor can be masked. Maintaining a ratio where the meat is just covered is key.

Recommended for

Those who want to fully enjoy the unique combination of spicy and sour bibim-myeon with hearty yukjeon.
Those who prefer a clean cooking process using an oven instead of the hassle of frying jeon one by one on the stovetop.
Those who want to taste yukjeon with a unique, fluffy, and soft texture, like castella or bread, made with heavy cream.

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Choi Kang-rok's Bibim-myeon Oven Yukjeon

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings

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Main ingredients

Tags

Ingredients needed 2 servings

Recipe

Cooking tips

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