Choi Kang-rok's Bibim-myeon Oven Yukjeon

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.