Yukjeon Recipe

Slice and tenderize

Trim excess fat from the beef. Using a sharp knife, slice across the grain into thin slices about 1/8" (3 mm) thick. If needed, pound gently with a meat mallet to even thickness and tenderize.

Marinate

Place the sliced beef in a bowl. Add soy sauce, grated Asian pear, minced garlic, sesame oil, sugar, and ground black pepper. Mix thoroughly so each piece is coated. Cover and refrigerate for 20–30 minutes (up to 1 hour) to let flavors develop. Do not over-marinate or meat may become too soft.

Prepare dry mix

In a shallow wide bowl or plate, whisk together the all-purpose flour, cornstarch and salt until uniform.

Make wet batter

In a separate bowl combine the beaten egg and cold water. Whisk briefly — the batter should be slightly thin but cohesive so it clings to the beef (adjust with up to 1–2 tbs more water if too thick).

Coat beef

Remove marinated beef from refrigerator. Working in batches (to avoid crowding), dredge each slice first in the dry flour-cornstarch mixture, shaking off excess, then dip into the egg-water batter so it is evenly coated. Allow excess batter to drip back into the bowl, then set coated slices on a tray. Repeat until all beef is coated.

Heat oil

In a large nonstick or heavy skillet, add about 1/8"–1/4" (enough for shallow frying) of neutral oil — roughly 1/2 cup depending on pan size. Heat over medium-high until oil registers 340–355°F (170–180°C) or until a small drop of batter sizzles and browns within 10–15 seconds.

Fry beef

Carefully add a single layer of coated beef slices to the hot oil without crowding. Fry 1–2 minutes per side, until golden brown and cooked through. Adjust heat as necessary to prevent burning; medium heat is usually sufficient. Transfer cooked slices to a paper towel–lined plate to drain. Repeat with remaining beef, adding a little more oil between batches if pan looks dry.

Garnish

Sprinkle toasted sesame seeds and thinly sliced green onion over the finished yukjeon. Serve with lemon wedges on the side to squeeze over, if desired.

Combine the soy sauce, rice vinegar, sugar, sesame oil, chopped green onion and gochugaru in a small bowl. Stir until sugar dissolves. Serve alongside hot yukjeon for dipping.