AI-generated imageClassic Egg-Coated Korean Beef Yukjeon (2 Servings)
Traditional Korean pan-fried beef coated with flour and egg, distinct from an egg-free glutinous-rice-flour version. Serve with a simple soy-vinegar dip.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Pat beef dry with a paper towel. Discard the towel and wash your hands after handling raw beef.
- 02
Spread out beef slices and season both sides with salt and pepper.
- 03
Put flour on a plate and beat eggs in a separate bowl. Discard any coating left after contact with raw meat.
- 04
Dust both sides lightly with flour and shake off the excess.
- 05
Heat oil in a nonstick pan over medium-low heat; keep the egg coating from scorching.
- 06
Dip each flour-dusted slice in egg, then fry in a single layer. Turn and cook until the coating is fully set and the beef is cooked through. Adjust for thickness. If measurable, reach 63°C/145°F in beef and rest off heat 3 minutes.
- 07
Mix 1 tbsp soy sauce, 1 tsp vinegar, and 1 tsp water; add optional scallion. Serve with yukjeon on a clean plate.
Helpful source links
Before you cook
Refrigerate raw beef and eggs, avoid cross-contamination, and fully set the egg coating. If measurable, cook whole-cut beef to at least 63°C/145°F, then rest 3 minutes; ground beef requires 71°C/160°F and leftovers 74°C/165°F. Refrigerate within 2 hours. Check egg, wheat, and soy allergens.
Allergens: 달걀 / eggs / 卵, 밀 / wheat / 小麦, 대두 / soy / 大豆 (간장/soy sauce/しょうゆ)
Image & source credits
AI-generated image.
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