Yoon Yi-ryeon's Yukjeon

Name: Yoon Yi-ryeon's Yukjeon
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 300g beef (for yukjeon); 1 cup glutinous rice flour; 3 eggs; 1 tbsp Jin-ganjang; 1 tbsp water; 1 tbsp sesame oil; cooking oil, as needed

A luxurious yukjeon that maximizes nuttiness and tenderness while sealing in juices by coating with glutinous rice flour instead of wheat flour.

20 min Difficulty Easy Meat & mains

Main ingredients

beefglutinous rice floureggsJin-ganjangsesame oil

Ingredients needed 2 servings

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beef glutinous rice flour eggs Jin-ganjang sesame oil

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300g beef (for yukjeon)

1 cup glutinous rice flour

3 eggs

1 tbsp Jin-ganjang

1 tbsp water

1 tbsp sesame oil

cooking oil, as needed

Recipe

Place the beef for yukjeon on a strainer or colander to naturally drain the blood from the meat itself.
Mix Jin-ganjang, water, and sesame oil in the given proportions to make an unsweetened, savory base seasoning for the meat.
Briefly dip the drained beef into the prepared seasoning, then remove and let the excess seasoning drain off in a strainer.
Make small cuts along the edges of the meat so that the jeon spreads out and doesn't curl up while cooking.
Crack the eggs and beat them evenly; for a finer color, mix in a tablespoon of water or cheese water.
Coat the seasoned beef thinly and evenly on both sides with glutinous rice flour.
Heat a pan generously with cooking oil, then dip the glutinous rice flour-coated beef generously in the egg mixture and place it in the pan.
Cook both sides until golden and tender without burning, finishing so that the juices don't escape.

Drain the blood from the beef and dip it in a base seasoning made by mixing soy sauce, water, and sesame oil.
Make cuts along the edges of the meat, then coat in order with glutinous rice flour and egg mixture.
Heat a pan with oil and cook both sides until golden and tender.

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.

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