Ttukdak Hyung's Top Blade Steak Yukjeon
A luxurious yukjeon featuring thick-cut, well-marbled top blade steak for maximum tenderness and flavor, paired with a sweet-and-sour scallion salad.
Ingredients needed 2 servings
Recipe
Cooking tips
- For yukjeon, cut the meat slightly thick so the juices stay inside, resulting in a more tender texture and richer beef flavor.
- Use the portion of the top blade steak with almost no visible center tendon and good marbling to avoid toughness.
Recommended for
- Those preparing a special meat dish for holidays, home parties, or entertaining guests.
- Those who want a much more tender and savory taste than the usual dry beef top round yukjeon.
- Those who want to experience the perfect pairing of sweet-and-sour scallion salad with pan-fried meat.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Ttukdak Hyung's Beef Flank Skirt and Tendon Hot Pot
- Ttukdak Hyung's Fan-Shaped Steak
- Kim Milan's Red Wine Braised Top Blade Steak
- Seungwoo Dad's Daepae Moksal Yukjeon
- Raymon Kim's Pineapple Salsa Flank Steak
- YOOXICMAN's Beef Top Blade Barbecue
- Striker Chef's Pork Neck Meat Gochujang Pancake Rice Bowl
- Yoon Yi-ryeon's Pork Neck Yukjeok
- This Man's Cook Tofu Vegetable Pancake
- Yoon Yi-ryeon's Yukjeon
