Modu Recipe
Modu Recipe

Ttukdak Hyung's Chadolbagi Yukjeon

Thin, savory chadolbagi coated in egg batter with beef seasoning, quickly pan-fried to golden perfection, paired with a tangy and sweet seasoned chamnamul salad.

20 minMeat & mainsDifficulty Easy

Ingredients needed 2 servings

Recipe

Cooking tips

  • Adding a small amount of beef dasida to the egg batter spreads deep umami evenly throughout the yukjeon, making it taste premium without needing a dipping sauce.
  • Since chadolbagi is very thin, high heat can easily burn the batter. Cook over medium-low heat, flipping just once quickly on each side.
  • If you dress the chamnamul in advance, osmosis will cause it to wilt and release water. Only toss lightly right before serving to keep it crisp.

Recommended for

  • Those who want to impress unexpected guests with a luxurious, high-end meat appetizer in just 20 minutes.
  • Those who love the perfect balance of rich, savory yukjeon and a fragrant, sweet-and-sour herb salad.
  • Those who want to easily enjoy the umami of yukjeon at home even without a holiday.

Shop ingredients on Coupang(Ad)

chadolbagi (thin brisket)sugareggsKorean frying mixchamnamul (Korean parsley)vinegarmaesil-cheong (green plum syrup)gochugaru (Korean red pepper flakes)gochujang (Korean red pepper paste)oligosaccharide syrupgarlicmyeolchi-aekjeot (anchovy sauce)

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