Yukjeon is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s a traditional holiday dish. In this recipe, I began by marinating the beef slices in a soy-based sauce. Next, I dredged them in sweet rice flour to create a thin skin, and then pan-fried. You can make yukjeon in egg batter if you like, but 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. Enjoy it as part of your Lunar New Year feast, or simply as an appetizer or side dish with any Korean meal.

Ingredients:

● 450 grams thinly sliced beef (any tender cut such as loin and rib eye)

● 1/2 cup sweet rice flour (chapssal garu)

● oil for pan-frying

● thinly sliced scallions for garnish - optional

Beef marinade:

● 1 tablespoon soy sauce

● 1 tablespoon rice wine

● 1 teaspoon sesame oil

● 1 teaspoon sugar

● 1/2 teaspoon minced garlic

● pinch pepper

Thinly slice the beef if it’s not precut. Partially freeze the meat for about an hour to firm it up for easier slicing.

Lightly season both sides with the marinade for 20 minutes.

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.

Heat a large nonstick skillet over medium-low heat. Add a tablespoon of oil. Place in the skillet. Cook for 1-2 minutes on each side, adding more oil if needed, until lightly golden.

Repeat until all the beef slices are pan-fried. Serve warm with a dipping sauce.

For more recipes visit www.koreanbapsang.com.

By Ro Hyo-sun