Ttukdak Hyung's Beef Chuck Flap Tail Gyukatsu

• Appropriate amount of steak-cut beef chuck flap tail
• Plenty of salt
• Appropriate amount of flour
• Appropriate amount of beaten egg
• Appropriate amount of panko breadcrumbs
• Plenty of cooking oil (for frying)
• Appropriate amount of cabbage
• Appropriate amount of ground sesame seeds
• Appropriate amount of mayonnaise
• Appropriate amount of olive oil
• A little soy sauce
• Appropriate amount of honey
• A little lemon juice
• Plenty of butter

Recipe 🍳

Cooking tips 💡

• The 100-degree low-temperature air fryer step is a key tip not for cooking the meat, but for evaporating moisture. This process prevents the batter from separating or becoming soggy due to meat juices leaking out during frying.
• Even if you are concerned about the unique sinewy part in the center of the beef chuck flap tail, after going through this cooking process and slicing it thinly, then grilling it in butter, it will transform into a chewy and tender texture rather than being tough.

Recommended for 🙋

• ⭐Those who want to enjoy the unique personal mini-grill experience of a Japanese restaurant at home with a home party atmosphere.
• ⭐Those who want to try a differentiated crispy yet moist fried dish using the cost-effective beef chuck flap tail cut.