📝 About This Recipe
Yukjeon is a luxurious Korean delicacy traditionally served at royal banquets and festive holidays, featuring paper-thin slices of tender beef cloaked in a delicate egg wash. Unlike heavy deep-fried dishes, this pan-fried 'jeon' celebrates the natural richness of the beef, enhanced by a light dusting of flour and a quick sear. The result is a melt-in-your-mouth texture that balances savory umami with a clean, elegant finish, making it the ultimate sophisticated appetizer or side dish.
🥗 Ingredients
The Beef
- 1 lb Beef Top Round or Flank Steak (sliced very thin against the grain, about 1/8 inch thick)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Rice Wine (Mirin) (to tenderize and remove gaminess)
The Coating
- 1/2 cup All-purpose Flour (can substitute with sweet rice flour for extra chew)
- 3 pieces Large Eggs (beaten thoroughly)
- 1 teaspoon Toasted Sesame Oil (whisked into the eggs for aroma)
- 3-4 tablespoons Neutral Oil (for frying; use grapeseed or vegetable oil)
Choganjang Dipping Sauce
- 2 tablespoons Soy Sauce (regular or low sodium)
- 1 tablespoon Rice Vinegar (for acidity)
- 1 tablespoon Water (to dilute)
- 1/2 teaspoon Sugar (to balance)
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly)
Garnish
- 2 stalks Green Onions (finely sliced into rings or slivers)
- 1 piece Red Chili (thinly sliced for a pop of color)
👨🍳 Instructions
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1
Start by patting the beef slices dry with paper towels to remove any excess moisture or blood, which ensures the flour sticks properly.
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2
Lay the beef slices out on a large tray. Drizzle with rice wine and sprinkle evenly with salt and black pepper on both sides. Let sit for 10 minutes.
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3
In a shallow bowl, whisk the eggs with the sesame oil and a pinch of salt until the yolks and whites are fully incorporated and smooth.
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4
Place the flour in another shallow dish or a large ziptop bag. If using a bag, you can shake the meat in batches to coat.
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5
Prepare the dipping sauce by combining soy sauce, vinegar, water, sugar, gochugaru, and sesame seeds in a small bowl. Stir until the sugar dissolves.
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6
Dredge each seasoned beef slice in the flour, shaking off any excess. The coating should be very thin and translucent.
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7
Heat a large non-stick skillet over medium-low heat. Add 1-2 tablespoons of neutral oil, swirling to coat the surface.
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8
Dip a floured beef slice into the egg wash, ensuring it is fully coated, and immediately place it into the hot skillet.
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9
Add a few slices of green onion or a slice of red chili on top of the beef while the egg is still wet for a decorative garnish.
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10
Fry for 1-2 minutes per side. Since the beef is very thin, it cooks quickly; you are looking for a light golden-yellow color, not a deep brown.
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11
Flip carefully using tongs or chopsticks and cook the other side for another 1 minute.
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12
Wipe the pan with a paper towel between batches and add fresh oil to prevent burnt egg bits from sticking to the next set.
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13
Transfer the cooked Yukjeon to a plate lined with paper towels to drain any excess oil before serving.
💡 Chef's Tips
For the best texture, slightly freeze the beef for 30 minutes before slicing to get those paper-thin strips. Always cook over medium-low heat; high heat will brown the egg too quickly and make it tough rather than silky. If the egg wash starts to get thick or gunky from the flour, strain it or start a fresh batch of eggs. Do not overcrowd the pan, as this lowers the temperature and can make the batter soggy rather than crisp-tender. Use a high-quality cut like tenderloin if you want the most premium, buttery experience.
🍽️ Serving Suggestions
Serve warm with the Choganjang (vinegar-soy) dipping sauce provided in the recipe. Pair with Pajeori (Korean scallion salad) to cut through the richness of the fried beef. Enjoy with a chilled glass of Makgeolli (Korean rice wine) for a traditional pairing. Serve as part of a larger 'Jeon' platter alongside zucchini or mushroom pancakes. Accompany with a bowl of steamed white rice and a side of spicy Baechu-kimchi.