Lee Yeon-bok's Sogogi Yuchae Bokkeum
A dish that uses the Chinese 'yukhwa' coating technique to make tough beef melt-in-your-mouth tender, paired with fragrant rape greens.
Ingredients needed 2 servings
Recipe
Cooking tips
- When slicing beef, pressing down hard can crush the meat; instead, use a gentle sawing motion back and forth for clean slices.
- Coating the beef with egg, starch, and oil before frying locks in moisture, making any cut of meat melt-in-your-mouth tender.
- When slicing garlic, press the flat side against the cutting board to prevent it from rolling and ensure safe slicing.
- If rape greens are not in season, substitute with green vegetables like bok choy or water dropwort; they work well too.
Recommended for
- Those who want to cook cheap or tough beef as tender as in a high-end Chinese restaurant.
- Those who want to enjoy the clean harmony of fragrant seasonal greens and savory beef.
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