Main ingredients 🥩
beef top blade steakmatganjangglutinous rice floureggminced garlicminced green onionsoy saucesesame oil
Lee Yeon-bok's Beef Jeon
A premium yukjeon that upgrades the flavor with umami-packed matganjang and glutinous rice flour instead of salt and pepper.
🙋 Recommended for
- ⭐ Those who want to effortlessly make a luxurious meat snack at home without complicated or elaborate processes
- ⭐ Those looking for a practical yet elegant recipe with a low chance of failure for entertaining guests or holiday meals
Ingredients needed 🛒2 servings
- 200g beef top blade steak
- 2 tbsp matganjang
- glutinous rice flour (as needed)
- 2-3 eggs
- cooking oil (as needed)
- 3 cloves garlic, minced
- some minced green onion
- 1 tbsp soy sauce
- 2 tbsp water
- some sesame oil
Recipe 🍳
- Spread matganjang evenly over the top blade steak for yukjeon and massage it with your hands to let it soak in and marinate.
- Coat the marinated beef evenly with glutinous rice flour, then lightly shake off any excess to prevent clumping.
- Beat the eggs evenly and dip the rice flour-coated beef thoroughly into the egg mixture.
- Heat a pan with cooking oil, place the egg-coated beef, and quickly pan-fry both sides until golden without burning.
- In a bowl, combine minced garlic, minced green onion, 1 tbsp soy sauce, 2 tbsp water, and sesame oil to make a special dipping sauce for the yukjeon.
- Brush the top blade steak with matganjang and lightly marinate.
- Lightly coat with glutinous rice flour and thoroughly dip in egg wash.
- Pan-fry gently on both sides in a pan with cooking oil.
- Mix garlic, green onion, soy sauce, water, and sesame oil to make the sauce.
Cooking tips 💡
- For yukjeon beef, choose top blade steak that is tender and free of tough sinew in the center for the cleanest result.
- For the dipping sauce, maintain a 1:2 ratio of soy sauce to water to keep it from being too salty and to cut the richness of the pancake.
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