Classic Korean Beef Pancake (Yukjeon)
Yukjeon features thinly sliced beef coated in sweet glutinous rice flour and an egg wash, pan-fried to a golden perfection. Served with a sharp soy-onion dipping sauce, it’s a quick, elegant savory dish.
Yukjeon is a beloved Korean jeon (pancake) traditionally served during festive holidays like Chuseok, but it is fast enough to make for a simple weeknight dinner. Unlike other jeon that mix assorted ingredients into a heavy batter, Yukjeon highlights whole, tender cuts of beef with a delicate egg and flour coating. The pairing of the rich, savory meat with a bright, acidic soy and vinegar dipping sauce creates a perfectly balanced bite.
Ingredients
- 300 g thinly sliced beef (ribeye or sirloin)
- 1 tbsp sesame oil
- to taste salt and pepper
- 1/2 cup glutinous rice flour
- 2 whole eggs
- 2 tbsp cooking oil
- 1/4 cup sliced onions
- 2 tbsp chopped green onions
- 3 tbsp soy sauce
- 1 tbsp rice wine
- 1 tbsp vinegar
- 1/2 tsp sugar
Instructions
- 1Prepare and season beef
Pat the beef slices dry with paper towels to remove excess moisture. Brush each slice with a light coating of sesame oil to enhance flavor.
Tip: Removing excess moisture is crucial for ensuring the flour coating adheres properly to the meat. - 2Season the beef
Lightly sprinkle both sides of the beef slices with salt and pepper to season them before coating.
Tip: Use a light hand with the salt, as the dipping sauce will provide additional seasoning later. - 3Coat in rice flour
Place an even layer of glutinous rice flour into a wide, shallow dish. Take each seasoned beef slice and press it into the flour, turning it over to make sure both sides are thoroughly and evenly coated with the powder.
Tip: Gently shake off any excess flour before moving to the next step to ensure the egg wash goes on smoothly without becoming clumpy. - 4Coat in beaten egg
Crack two eggs into a wide, shallow bowl and beat them until completely smooth and mixed. Take a flour-coated beef slice and dip it directly into the egg mixture, ensuring it is fully covered on all sides.
Tip: Using a shallow dish for the egg wash makes it much easier to coat the wide slices of beef evenly without folding or tearing them. - 5Mix the dipping sauce
While you prepare to cook, quickly assemble the dipping sauce. In a small bowl or measuring cup, combine sliced onions, chopped green onions, soy sauce, rice wine, vinegar, and a touch of sugar. Stir everything well until the sugar is fully dissolved.
Tip: Make the dipping sauce before you start frying, as the beef pancakes cook very quickly and are best served piping hot right out of the pan. - 6Pan-fry the beef pancakes
Heat a flat griddle or wide pan over medium heat and add a little cooking oil. Lay the egg-coated beef slices completely flat onto the hot surface. Pan-fry them gently on both sides until the egg turns a beautiful golden yellow color. Serve immediately with the prepared dipping sauce.
Tip: Thin beef cooks very rapidly, so keep a close eye on the pan and flip the slices as soon as the bottom egg layer is set and lightly browned.
