Korean Egg-Free Sweet Rice Flour Beef Yukjeon, Four Servings

Use 450 g thinly sliced beef; if cutting from a whole piece, partially freeze to slice thin and keep raw-meat knives and boards separate.

Mix 1 tbsp soy sauce, 1 tsp rice wine, 2 tsp water, 1 tsp sesame oil, 1 tsp sugar, pepper and 1/2 tsp garlic. Coat meat and chill for 20 minutes.

Coat each piece in sweet rice flour, rest two to three minutes for flour to absorb marinade, then dredge lightly a second time.

Heat 1 tbsp oil over medium-low. Fry beef without crowding 1–2 minutes per side, checking intact beef reaches 63°C and rests for three minutes.

Repeat in batches, adding oil as needed. Rest cooked beef on a clean, not raw-meat, plate for three minutes.

Mix 1 tsp mustard and 1 tsp hot water, rest briefly, then add 1 tsp each soy sauce, vinegar and sugar and a pinch of salt.

Serve four portions garnished with two sliced scallions, keeping spicy mustard sauce separate.

Refrigerate leftovers within two hours and use within 3–4 days or freeze; reheat to 74°C.