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    Home » Appetizer/Snack

    Yukjeon (Pan-fried Battered Beef)

    Published 02/08/2015. Updated 08/07/2019

    Jump to Recipe

    DSC 0784 e1423455603951 - Yukjeon (Pan-fried Battered Beef)

    Yukjeon(육전) is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s atraditional holiday or special occasiondish. A Korean feast always includes a variety of jeon dishes. Yukjeon is commonly pan-fried in egg batter. But, in this recipe, I simply dredged them in sweet rice flour to create a thin skin. I hadthis no-egg version as part of a course meal ata couple of restaurants in Korea last fall. I thought it was a nice change from the typical egg-battered ones. I think the beef flavor stands out better without the egg.

    DSC 0775 e1423455709235 - Yukjeon (Pan-fried Battered Beef)

    You can use pre-sliced bulgogi meat, but make sure it’s not too thin or fatty. I marinated the beef slices in a soy-based sauce, but you can simply sprinkle with salt and pepper to season. It’s an excellent first course dish if you’re planning on a romantic Korean meal for the valentine’s day. Or enjoy as part of your Lunar New Year feast that will be February 19 this year.

    DSC 08021 e1423458392101 - Yukjeon (Pan-fried Battered Beef)

    DSC 07791 150x150 1 - Yukjeon (Pan-fried Battered Beef)

    Yukjeon (Pan-fried battered beef)

    4.5 from 6 votes
    Servings: 4
    Print Recipe

    Ingredients

    • 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

    Instructions

    • 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.
      DSC 0828 e1423457433456 - Yukjeon (Pan-fried Battered Beef)
    • Lightly season both sides with the marinade, and let it stand for 20 minutes.
      DSC 0836 e1423457585379 - Yukjeon (Pan-fried Battered Beef)
    • 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.
      DSC 0710 e1423457676117 - Yukjeon (Pan-fried Battered Beef)
    • 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.
      DSC 0752 e1423457761996 - Yukjeon (Pan-fried Battered Beef)
    • 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.
      DSC 07201 e1423540630956 - Yukjeon (Pan-fried Battered Beef)
    • Mix int the other ingredients, and serve as a dipping sauce.
      DSC 0727 e1423540786838 - Yukjeon (Pan-fried Battered Beef)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Reader Interactions

    Comments

    1. Lindsey says

      October 12, 2020 at 8:03 pm

      5 stars
      We LOVED this recipe- thanks for sharing!

      Reply
    2. sylvie says

      March 15, 2015 at 2:33 am

      It’s so smart and appetizing! Don’t know the Korean food but it’s worth to be known!

      Reply
      • Hyosun says

        March 15, 2015 at 12:20 pm

        Thank you! Hope you get to try it one day.

        Reply
    3. Latha says

      February 13, 2015 at 1:29 pm

      Your food always looks so beautiful and delicious. I wish I could make more of your recipes but I eat a vegetarian diet. I love coming to your site to look at your beautiful photos though. Keep up the good work!

      Reply
      • Hyosun says

        February 14, 2015 at 1:14 am

        Thank you so much for the nice words. There are a quite a few vegetarian recipes. Hope you find some you like.

        Reply
        • Latha says

          February 17, 2015 at 8:54 am

          You do have quite a lot of vegetarian recipes and I’ve made many of them to great results. We make your Dubu Jorim once a week and if I skip a week, my two little boys sweetly demand them for their lunch box the next week. We all love it. Your Gamja Jorim is also a favorite.

          Your Doenjang Guk recipes work very well with a good vegetarian stock since doenjang is so wonderfully tasty and flavorful.

          We love your eggplant stir-fry and I even adapted the sauce to go with steamed shishito peppers that turned out super delicious.

          We always have your bibimbap sauce on hand to turn bits and pieces of vegetables left over at the end of the week into a quick and satisfying meal.

          Your egg dishes are pretty awesome too. I also made your Mak Kimchi and I have Korean radish waiting in the fridge to make your Kkakdugi. The list goes on and on. 🙂 I have built up an implicit trust in your recipes over time. I am in a situation where I am not able to cook my own native dishes and your blog and a couple of others have still allowed us to eat very well. I am very thankful that you record your recipes meticulously and share them in such a well organized space.

          I wish you a very Happy Lunar New Year!

          Reply
          • Hyosun says

            February 18, 2015 at 10:22 pm

            Aww I’m so happy to hear all that! I love your boys for loving dubu jorim and and gamja jorim. I agree doenjang guk can be good without meat. Thank you so much for trying out all those recipes and for the nice words! Let me know how your kimchi turn out. Happy Lunar New Year to you and your family as well!

            Reply
    4. Carolyn says

      February 11, 2015 at 6:03 pm

      Is the chapssal garu / sweet rice flour same thing as mochiko flour? Just wondering if I can substitute.

      Thank you!

      Reply
      • Hyosun says

        February 14, 2015 at 12:57 am

        They are the same things – Chapssal garu/sweet rice flour/mochiko.

        Reply

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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