Main ingredients 🥩
Bassak bulgogifloureggs
Oh Se-deuk's Bassak Bulgogi Yukjeon
A super simple yookjeon made with store-bought Bassak bulgogi, so you don't need to buy thinly sliced beef. It's thick and hearty, pan-fried to perfection.
🙋 Recommended for
- ⭐ Those who find it troublesome to thinly slice and marinate beef for yookjeon.
- ⭐ Those looking for an easy jeon recipe that works as a side dish for kids or adds a festive touch.
- ⭐ Those wanting to enjoy a unique yookjeon with the sweet and savory flavor of seasoned bulgogi.
Ingredients needed 🛒2 servings
- store-bought Bassak bulgogi 1-2 packs
- flour (or pancake mix) a suitable amount
- 2 eggs
- generous amount of cooking oil
Recipe 🍳
- Spread flour evenly on a large tray or plate.
- Beat the eggs in a bowl to make egg wash.
- Take out thawed Bassak bulgogi, place them on the flour, and coat both sides thinly and evenly.
- Dip the floured patties into the egg wash, soaking both sides well.
- Generously coat a frying pan with cooking oil and set the heat to very low.
- Place the battered patties in the pan and gently fry over low heat until both sides are golden brown.
- Once the patties are cooked through and the egg coating is golden, remove from pan, cut into bite-sized pieces, and serve.
- Coat both sides of Bassak bulgogi evenly with flour.
- Dip the patties in beaten egg to coat.
- Fry gently over low heat in a generously oiled pan until done.
Cooking tips 💡
- Crispy bulgogi is already perfectly seasoned, so absolutely do not add extra salt or pepper.
- Because the patties are thick, cook them over low heat to prevent the egg coating from burning and to ensure the inside is cooked through.
- Using plenty of oil so the jeon moves smoothly in the pan is the secret to an even, golden color.
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