Yoon Yi-ryeon's Yukjeon

Cooking tips 💡

• When draining the blood from the beef, do not soak it in cold water as that will draw out all the delicious flavor and juices; instead, place it on a strainer and press firmly to wipe it clean.
• To prevent the jeon from warping or curling up while cooking, be sure to make cuts along the edges of the meat before cooking.
• Using glutinous rice flour or rice flour instead of wheat flour makes the texture much softer and keeps it tender even after time, making the dish more luxurious.

Recommended for 🙋

• ⭐Those who want to serve a carefully made, high-quality meat jeon on the table for holidays or special occasions.
• ⭐Those who want a jeon that is much softer and juicier than the usual wheat flour yukjeon.