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4.67 from 3 votes

Yukjeon (Pan-fried battered beef)

Servings: 4
Author: Hyosun


  • 1 pound thinly sliced beef any tender cut such as loin and rib eye
  • 1/2 cup sweet rice flour chapssal garu, 찹쌀가루
  • oil for pan-frying
  • 2 scallions thinly sliced

Beef marinade

  • 1 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 2 teaspoons water
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • pinch pepper
  • 1/2 teaspoon minced garlic

Hot mustard sauce (겨자장)

  • 1 teaspoon hot mustard gyeoja, 겨자
  • 1 teaspoon hot water
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • pinch salt


  • Thinly slice the beef if it’s not pre-cut. Partially freeze the meat for about an hour to firm it up for easier slicing.
  • Lightly season both sides with the marinade, and let it stand for 20 minutes.
  • Dredge both sides of the beef slice in sweet rice flour, one piece at a time. Let it stand for a few minutes until the flour absorbs the marinade. Then, dredge again in the sweet rice flour to create a nice coating.
  • Heat a large non-stick skillet over medium low heat. Add a tablespoon of oil. Place in the skillet. Cook for 1 to 2 minutes on each side, adding more oil if needed, until lightly golden.
  • Repeat until all the beef slices are pan fried. Serve warm with a dipping sauce.

For the hot mustard sauce

  • Mix the hot mustard in hot water. Let it stand for a few minutes for the flavor to develop. This step is very important, or the mustard sauce will taste bitter.
    mustard sauce
  • Mix int the other ingredients, and serve as a dipping sauce.
    Hot mustard sauce