Main ingredients 🥩
Seasoned kkotgalbi meat (or beef for yookjeon)EggsAll-purpose flourMinariGreen onionsPerilla leavesSeasoned vegetable salad dressingNapa cabbage kimchiCooking oil
Striker Chef's Kkotgalbi Yookjeon and Minari Muchim
A fantastic combination of tender yookjeon made from sweet and savory seasoned kkotgalbi and a tangy-sweet minari salad.
🙋 Recommended for
- ⭐ Those who want to make an elegant yookjeon easily without complicated marinating steps.
- ⭐ Those looking for a great drinking snack with fragrant and tangy vegetable salad.
Ingredients needed 🛒2 servings
- 1 pack seasoned kkotgalbi meat
- 2 eggs
- All-purpose flour as needed
- 1 handful of minari
- 1/2 green onion
- 5 perilla leaves
- Seasoned vegetable salad dressing as needed
- Napa cabbage kimchi as needed
- A little cooking oil
Recipe 🍳
- Crack 2 eggs into a bowl and whisk gently without adding any salt.
- Lightly coat the thawed seasoned kkotgalbi meat with flour on both sides, shake off excess, then generously dip into the beaten eggs.
- Add cooking oil to a pan and place the meat over medium-low heat (not too high).
- Cook until the egg coating is golden brown, browning one side and just setting the egg on the other side to preserve the meat's juices.
- Wash minari, green onions, and perilla leaves, then cut into bite-sized pieces.
- Add seasoned vegetable salad dressing to the prepared vegetables and toss gently to avoid wilting.
- Place the well-cooked yookjeon on a plate and serve with the tangy minari salad and well-fermented napa cabbage kimchi.
- Without adding salt, beat the eggs and coat the meat with flour and egg mixture in sequence.
- Preheat a pan over medium-low heat and fry the yookjeon until golden brown without burning the egg coating.
- Slice minari, green onions, and perilla leaves, and gently toss with seasoned vegetable salad dressing.
- Serve the yookjeon together with minari salad and kimchi on a plate.
Cooking tips 💡
- Since the meat is already seasoned, cooking over high heat may burn it; the key is to cook gently over medium-low heat.
- After coating with flour, let it sit in the egg mixture for a moment so the flour and egg adhere smoothly without separating.
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