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Pancakes

Yukjeon beef slices in egg batter

Season thinly sliced beef, coat it in flour and beaten egg, then pan-fry until golden.

Prep
20 min
Cook
12 min
Jump to the steps
Thin beef slices in a lightly golden egg coating, overlapping on a plate

Scale the recipe

Base quantities · 2 servings · beef top round for yukjeon (raw, trimmed of surface fat and large tendons, thinly sliced to about 3 mm) 225 g

Ingredients

beef top round for yukjeon raw, trimmed of surface fat and large tendons, thinly sliced to about 3 mm
225 g
All-purpose flour
20 g
Egg weight without the shell
75 g
Neutral cooking oil
2 T

Seasonings

Fine salt
2 g
Minced garlic
3 g
Sesame oil
1/3 T

Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.

Method

  1. Pat the beef dry

    Prepare 225 g. Remove any large tendons still attached to the edges, then pat the surface dry with paper towel.

    Thin slices of beef top round spread out on paper towel

  2. Mix the seasoning

    Mix fine salt 2 g, minced garlic 3 g and sesame oil 1/3 T in a small bowl.

    Garlic and sesame oil seasoning in a small bowl

  3. Season the beef

    Spread the beef on a tray and brush a thin layer of seasoning over both sides. Cover and refrigerate for about 10 minutes.

    Seasoning evenly brushed over thin beef slices

  4. Beat the egg

    Put 75 g in a shallow bowl and beat until the yolk and white are blended and the color and consistency are even.

    Evenly beaten egg in a shallow bowl

  5. Coat with flour

    Spread 20 g on a plate and press both sides of the beef into it for a thin coating. Shake off any clumps.

    Beef slices lightly coated in flour

  6. Heat the pan

    Heat cooking oil 2 T in a wide pan over medium, then reduce to medium-low. If using several batches, divide the oil between them.

    Thin layer of oil in a pan

  7. Dip in egg

    Dip each beef slice in the beaten egg and hold it over the bowl to let any excess drip off. Place straight into the pan. Discard leftover flour and egg.

    Thin yellow egg coating on a slice of beef

  8. Set the first side

    Lay the slices out without overlapping. Cook over medium-low heat until the egg at the edges is set and the underside turns pale gold.

    Edges of egg-coated beef setting in a pan

  9. Flip and cook the other side

    Slide a wide spatula underneath and flip without folding the meat. Cook until the second side is evenly golden.

    Wide spatula flipping a piece of yukjeon

  10. Check the center temperature

    Insert a thin food thermometer probe sideways into a thick slice. Keep the center at 75°C or above for at least 1 minute. Reduce to low heat if the outside darkens quickly.

    Fine thermometer probe at the side of a thin beef slice

  11. Transfer to a plate

    Transfer to a plate that has not touched raw beef. Eat warm. Put leftovers in a shallow container and refrigerate promptly.

    Cooked yukjeon on a clean plate