Main ingredients 🥩
beeftempura floureggsoy saucevinegarsesame seeds
Okjubu's Yutjeon
A soft and savory yutjeon made in just 10 minutes by coating thinly sliced beef with tempura flour and egg wash.
🙋 Recommended for
- ⭐ Those who want to enjoy a rich, savory beef fritter at home with minimal effort
- ⭐ Those looking to quickly prepare an elegant dish for guests or as a drink snack
Ingredients needed 🛒2 servings
- 200g beef for yutjeon (hongdugwae cut)
- 1/2 cup tempura flour
- 2 eggs
- generous amount of vegetable oil
- a pinch of black pepper
- a pinch of taste salt
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- 1 tablespoon water
- a pinch of whole sesame seeds
Recipe 🍳
- Prepare thinly sliced beef for yutjeon, specifically hongdugwae cut.
- Place tempura flour in a wide bowl and lightly coat both sides of the beef evenly.
- Soak the floured beef in well-beaten egg wash, ensuring both sides are thoroughly coated.
- Heat a pan with generous vegetable oil, then place the egg-coated beef in and sprinkle a little black pepper on top.
- Gently cook on both sides to prevent toughness—remove as soon as the meat turns slightly browned and the egg coating is golden.
- Transfer the cooked yutjeon to a kitchen towel to absorb excess oil, then sprinkle a tiny bit of taste salt while still hot for added flavor.
- Mix soy sauce, vinegar, sugar, and water in equal parts, then sprinkle with whole sesame seeds to make a versatile dipping sauce.
- Prepare thinly sliced beef for yutjeon (hongdugwae cut).
- Lightly coat both sides of the beef with tempura flour.
- Dip the floured beef into beaten egg wash.
- Heat oil in a pan, add the beef, sprinkle with pepper, and cook briefly.
- Sear both sides lightly, transfer to a kitchen towel to drain oil, then sprinkle with taste salt.
- Mix equal parts soy sauce, vinegar, sugar, and water to make the dipping sauce.
Cooking tips 💡
- Using pre-seasoned tempura flour instead of regular flour eliminates the need for additional salt.
- Beef becomes tough if overcooked due to moisture loss—remove it immediately once the red color fades and the egg coating turns golden.
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