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.
Ingredients needed 2 servings
Recipe
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.
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.
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