Main ingredients 🥩
BeefSeasoned saltBlack pepperGlutinous rice flourEggsCooking oilSomyeon noodlesAnchovy brothSoup soy sauceAnchovy fish sauceDried seaweed flakesSesame seeds
Ttukdak Hyung's Yukjeon Guksu
A savory pan-fried beef (yukjeon) made easily in a bag, generously topped over warm, deep anchovy broth somyeon noodles for a special banquet noodle dish.
🙋 Recommended for
- ⭐ Those who want to upgrade the ordinary anchovy banquet noodles with protein for a more filling meal
- ⭐ Those who want to enjoy yukjeon, traditionally reserved for holidays or special occasions, in a super simple 5-minute version without hassle
- ⭐ Noodle enthusiasts who want to experience the excellent harmony of warm, deep broth and savory meat topping
Ingredients needed 🛒1 servings
- Suitable amount of beef for bulgogi
- Pinch of seasoned salt
- Pinch of black pepper
- Suitable amount of glutinous rice flour
- 1-2 eggs
- Generous amount of cooking oil
- 1 serving of somyeon noodles
- Suitable amount of anchovy broth
- Suitable amount of soup soy sauce
- Suitable amount of anchovy fish sauce
- Pinch of dried seaweed flakes
- Pinch of ground sesame seeds
Recipe 🍳
- Place the bulgogi beef, seasoned salt, black pepper, and glutinous rice flour into a plastic bag. Inflate the bag and shake gently up, down, left, and right to evenly coat the beef surface with the powder.
- Crack the eggs directly into the bag with the coated beef, then shake gently again to evenly coat the meat with egg wash.
- Heat a generous amount of cooking oil in a frying pan. Place the egg-coated beef in the pan and pan-fry until golden brown and moist on both sides to make super simple yukjeon.
- In a pot, bring the pre-made anchovy broth to a boil. Season with soup soy sauce, anchovy fish sauce, and black pepper to create a savory broth base.
- In a bowl, arrange the boiled somyeon noodles that have been rinsed in cold water to remove starch, coiling them neatly. Pour the hot anchovy broth over the noodles.
- Top the noodle soup with the yukjeon cut into bite-sized pieces and savory dried seaweed flakes. Generously sprinkle ground sesame seeds for maximum aroma to finish.
- Place beef, glutinous rice flour, and eggs in a plastic bag, shaking to coat. Pan-fry until golden brown for super simple yukjeon.
- Season boiling anchovy broth with soup soy sauce, anchovy fish sauce, and black pepper for a deep, clear warm broth.
- Pour warm broth over boiled somyeon noodles and generously top with prepared yukjeon, dried seaweed flakes, and ground sesame seeds.
Cooking tips 💡
- When coating the beef with flour and egg wash, fill the plastic bag with air and shake to keep your hands clean and achieve a smooth, clump-free coating.
- For the yukjeon, choose thin bulgogi beef slices rather than thick cuts to significantly reduce cooking time and ensure tender texture that pairs well with the noodles.
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