Yukjeon (Pan-fried battered beef)
Korean Bapsang recipe - Korean
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound thinly sliced beef (any tender cut such as loin and rib eye)
- 1/2 cup sweet rice flour (chapssal garu, 찹쌀가루)
- oil for pan-frying
- 2 scallions (thinly sliced)
- 1 tablespoon soy sauce
- 1 teaspoon rice wine
- 2 teaspoons water
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- pinch pepper
- 1/2 teaspoon minced garlic
- 1 teaspoon hot mustard (gyeoja, 겨자)
- 1 teaspoon hot water
- 1 teaspoon soy sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 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.
- 6
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.
- 7
Mix int the other ingredients, and serve as a dipping sauce.