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 a traditional holiday or special occasion dish. 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 had this no-egg version as part of a course meal at a 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.

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. 

Yukjeon (Pan-fried battered beef)

2015-02-08 21:57:13

Serves 4

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Ingredients

1. 1 pound thinly sliced beef (any tender cut such as loin and rib eye)
2. 1/2 cup sweet rice flour (chapssal garu, 찹쌀가루)
3. oil for pan-frying
4. 2 scallions, thinly sliced

Beef marinade

1. 1 tablespoon soy sauce
2. 1 teaspoon rice wine
3. 2 teaspoons water
4. 1 teaspoon sesame oil
5. 1 teaspoon sugar
6. pinch pepper
7. 1/2 teaspoon minced garlic

Hot mustard sauce (겨자장)

1. 1 teaspoon hot mustard (gyeoja, 겨자)
2. 1 teaspoon hot water
3. 1 teaspoon soy sauce
4. 1 teaspoon vinegar
5. 1 teaspoon sugar
6. pinch salt

Instructions

1. 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.
   
2. Lightly season both sides with the marinade, and let it stand for 20 minutes.
   
3. 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.
   
4. 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.
   
5. Repeat until all the beef slices are pan fried. Serve warm with a dipping sauce.

For the hot mustard sauce

1. 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.
   
2. Mix int the other ingredients, and serve as a dipping sauce.
   

By Hyosun Ro

Korean Bapsang http://www.koreanbapsang.com/

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