Prepare to tantalize your taste buds with Yukjeon, a classic Korean dish that transforms simple beef into a crispy, golden masterpiece that will make your dinner guests beg for seconds! This irresistible pan-fried beef recipe is not just a meal, but a culinary adventure that brings the vibrant flavors of Korean cuisine right to your kitchen. With its perfectly crisp exterior and tender, juicy interior, Yukjeon is about to become your new favorite comfort food that's surprisingly easy to make at home.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- Beef
- Eggs
- Flour
- Salt
- Pepper
- Oil for frying
Instructions
- Prepare the beef by selecting a tender cut like sirloin or ribeye. Slice the beef thinly against the grain, approximately 1/4 inch thick.
- Season the beef slices with salt and freshly ground black pepper. Let the meat marinate for 10-15 minutes to enhance flavor absorption.
- Prepare the batter by cracking eggs into a shallow bowl. Whisk the eggs thoroughly until they are well combined and slightly frothy.
- Place all-purpose flour in a separate flat plate or shallow dish. This will be used for coating the beef slices.
- Dredge each beef slice first in the flour, ensuring a light and even coating. Shake off any excess flour.
- Dip the floured beef slice into the whisked eggs, coating it completely and allowing excess egg to drip off.
- Heat a large non-stick skillet or frying pan over medium-high heat. Add enough oil to create a thin layer covering the bottom of the pan.
- Carefully place the egg-coated beef slices into the hot oil. Fry each side for approximately 2-3 minutes until golden brown and crispy.
- Remove the fried beef slices and place them on a paper towel-lined plate to absorb excess oil.
- Repeat the coating and frying process with remaining beef slices, adding more oil if needed.
- Serve hot with a side of soy sauce or Korean dipping sauce, and garnish with finely chopped green onions if desired.
Tips
- Choose the Right Cut: Select tender beef cuts like sirloin or ribeye for the most succulent results. Thinly slicing against the grain ensures maximum tenderness.
- Marinating Magic: Don't rush the seasoning process. Let the beef sit with salt and pepper for 10-15 minutes to allow deeper flavor penetration.
- Batter Technique: Ensure a light, even coating by first dusting with flour, then dipping in eggs. Shake off excess to prevent heavy, soggy breading.
- Oil Temperature is Key: Maintain a medium-high heat to achieve that perfect golden-brown color without burning the meat.
- Avoid Overcrowding: Fry beef slices in batches to maintain oil temperature and ensure each piece gets crispy and evenly cooked.
- Drain Excess Oil: Use a paper towel-lined plate to absorb extra oil, keeping your Yukjeon crisp and not greasy.
- Serving Suggestion: Pair with a tangy soy dipping sauce and sprinkle with fresh green onions for an authentic Korean touch.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 19g
Protein: 32g
Fat: g
Saturated Fat: g
Cholesterol: 115mg
