Ttukdak Hyung's Quick & Easy Yukjeon

Name: Ttukdak Hyung's Quick & Easy Yukjeon
Cook time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Ground beef 200g; Eggs 2; Pancake mix 2 tbsp; Salt 0.5 tsp; Chopped chives, one handful; Sugar 1 tbsp; Minced garlic 2 tbsp; Field chives, one handful; Vinegar 1 tbsp; Plum syrup 1 tbsp; Oligosaccharide 1 tbsp; Gochugaru (red pepper flakes) 1 tbsp; Gochujang (red pepper paste) 1 tbsp; Anchovy fish sauce 0.5 tbsp; Cooking oil, generously

A super simple yukjeon that mixes ground beef, eggs, and vegetables all at once and cooks thinly in 5 minutes, without the hassle of frying thin slices of meat one by one, served with a tangy seasoned field chive salad.

10 min Difficulty Easy Meat & mains

Main ingredients

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2 servings

Recipe

In a large bowl, combine the ground beef, 2 eggs, 2 tbsp pancake mix, salt, chopped chives, 1 tbsp sugar, and 1 tbsp minced garlic, and mix well to create the meat batter.
Generously coat a pan with cooking oil and preheat it over medium-high heat.
Pour the meat batter into the preheated pan as a lump, then use a spatula or spoon to spread it as thinly and evenly as possible to fill the pan, and cook.
Once the bottom is firm and set, place a large plate over the yukjeon and invert the pan. Then, slide the yukjeon from the plate back into the pan to cook the other side without tearing, ensuring a clean flip.
While the yukjeon is browning on both sides, place the clean, bite-sized field chives in another bowl.
Add vinegar, plum syrup, oligosaccharide, gochugaru, gochujang, 1 tbsp minced garlic, and anchovy fish sauce to the field chives in the specified amounts. Gently toss to coat evenly with the seasoning to make the salad.
Place the well-cooked yukjeon on a cutting board and cut it into bite-sized pieces. Arrange on a plate, and top generously with the freshly seasoned, sweet and sour field chive salad.

Mix ground beef with eggs, pancake mix, chives, and seasonings to form the meat batter.
Pour the batter onto a generously oiled pan, spread thinly, and cook until golden brown on both sides using a plate for flipping.
Top the cut yukjeon with field chives seasoned with vinegar, gochujang, and fish sauce, and wrap to eat.

Cooking tips

If the batter is too thick when placed in the pan, the inside may not cook through or could become tough. Spreading it as thinly as a pancake is key to achieving a crispy exterior and moist interior.
Since the jeon is large and thin, making it difficult for a spatula to get underneath, don't force the flip. Instead, use a round plate that fits the pan as a lid to help flip it.
Instead of field chives, you can use other fragrant vegetables like chives, minari (water parsley), or thinly sliced green onions that pair well with the sweet and sour seasoning.
If you have leftover yukjeon, thinly slice it and use it as a topping for cold banquet noodles or spicy mixed noodles to create a savory yukjeon noodle dish.

Recommended for

Those who want to eat yukjeon on holidays or special occasions but found the process of coating and frying individual meat slices cumbersome.
Those who want to use up leftover ground beef and miscellaneous vegetables in the fridge to make a great meat appetizer.
Those who enjoy the harmonious balance of tangy, fragrant seasoned greens and rich, savory beef pancake.

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