Yoon Yi-ryeon's Beef Yukjeon

• 300g beef for yukjeon
• 150ml soy sauce for all-purpose soy sauce seasoning
• 450ml Korean pear and onion juice (2:1 ratio of pear to onion) for all-purpose soy sauce seasoning
• 5 tablespoons soju or cooking wine for all-purpose soy sauce seasoning
• 5 tablespoons sesame oil for all-purpose soy sauce seasoning
• 3 tablespoons sugar for all-purpose soy sauce seasoning
• 0.33 tablespoon black pepper for all-purpose soy sauce seasoning
• starch powder as needed (potato, sweet potato, or corn starch can be used)
• 3–4 eggs
• cooking oil as needed

Recipe 🍳

Cooking tips 💡

• Thoroughly removing the blood ensures a clean taste without any gamey odor after cooking.
• The all-purpose seasoning sauce can be used in various dishes such as galbi, jeon, and braises.
• If the heat is too high, the egg coating will burn before the meat cooks through, so always use gentle medium-low heat.
• If using store-bought bulgogi sauce, dilute it with water. It shouldn't be too salty; a lighter seasoning lets the fragrant beef flavor shine.

Recommended for 🙋

• ⭐Those who want to learn a neat and elegant jeon dish for holiday or ancestral rite tables.
• ⭐Those who want to make yukjeon that is tender and melts softly in the mouth without being tough.
• ⭐Those curious about a seasoning secret that adds deep savory flavor with soy sauce.