Yoon Yi-ryeon's Beef Yukjeon and Perilla Leaf Jeon

• 300g thinly sliced beef for bulgogi
• 10 perilla leaves
• 3 eggs
• 1 cup Korean pancake mix
• 1 large green onion
• a pinch of herb salt
• cooking oil as needed
• 5 tbsp Jin-ganjang
• 1 tbsp vinegar
• 1 tbsp maesil extract
• 1 tbsp sugar
• 3 tbsp water
• a pinch of wasabi or red chili pepper powder

Recipe 🍳

Cooking tips 💡

• Use thinly sliced beef and cook only until lightly golden, as overcooking will make it tough.
• Wrapping the jeon with the seasoned scallion salad cuts the richness and adds a refreshing flavor.

Recommended for 🙋

• ⭐Those who want to make a savory and fragrant jeon dish for holidays or special occasions.
• ⭐Those who want to enjoy yukjeon and perilla leaf jeon wrapped with scallion salad for a clean taste.