Wagyu Yukjeon Recipe

Pat the wagyu slices dry with paper towel. Trim any excess fat if desired while leaving some marbling for flavor. Lightly season both sides with the fine sea salt and freshly ground black pepper; set on a tray.

If slices are thicker than 1/8 inch, place between plastic wrap and pound gently with a meat mallet to an even thinness (about 1/8 in / 3 mm). This creates an even, quick cook and good crust adhesion.

In a shallow bowl, whisk together the light soy sauce, rice wine (or mirin), sesame oil, grated garlic, grated ginger, and granulated sugar until sugar dissolves.

Transfer the seasoned wagyu slices to the bowl and turn to coat evenly. Marinate at room temperature for 10 minutes or refrigerate for up to 30 minutes. Do not marinate much longer because the soy and acid can begin to change the texture of the thin beef.

Prepare three shallow dishes: in the first, combine the all-purpose flour and cornstarch and spread evenly. In the second, beat the two eggs with 1 teaspoon water (if needed) until smooth. In the third, place the panko breadcrumbs in an even layer.

Remove each slice from the marinade, letting excess drip back into the bowl. One at a time: dredge in the flour mixture, shaking off excess; dip into the beaten egg; then press into panko breadcrumbs to coat thoroughly. Place coated slices on a wire rack to rest 5 minutes so the coating adheres.

Pour neutral oil into a large skillet until oil depth is about 1/8–1/4 inch (enough for shallow frying). Heat over medium-high until oil registers 340–350°F (170–175°C) or a breadcrumb test sizzles immediately but does not burn.

Working in batches (do not overcrowd), carefully add breaded wagyu slices to the hot oil. Fry 1 to 1.5 minutes per side for thin slices, turning once, until golden brown and just cooked through. Wagyu cooks quickly due to marbling—aim for medium-rare to medium doneness.

If using, add the tablespoon of butter to the pan in the last 20 seconds and tilt the pan, spooning the foaming butter over the slices to baste and add sheen.

Transfer cooked slices to a paper towel-lined plate or wire rack to drain. Sprinkle immediately with a pinch of fine sea salt, a few toasted sesame seeds and the thinly sliced scallions.

Whisk together the soy sauce, rice vinegar, honey (or sugar), sesame oil and chili flakes in a small bowl. Taste and adjust balance (add more honey for sweetness or more vinegar for tang). Serve alongside the wagyu yukjeon for dipping.

Arrange wagyu yukjeon on a warmed platter, garnish with lemon wedges. Squeeze a little lemon over each piece if desired before eating. Serve immediately while hot and crispy.