Yuk Jeon (Korean beef pancake)
Ingredients
Total time: 30 min
2 portion
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3 slices beef sirloin (about 300g)
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1 cup flour (140g)
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3 tablespoons cooking oil (21g)
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3 eggs
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A pinch of seasoned salt (2g)
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A bit of pepper
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Soy sauce mixed with vinegar
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2 tablespoons vinegar (16g)
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1 tablespoon thick soy (10g)
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1/3 tablespoon coarse chili powder (3g)
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Instructions
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Place each slice of beef sirloin on a large plate or tray and salt with seasoned salt and pepper.
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(If you don't have flour, you may use pancake mix, frying powder, or starch powder.)
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(If you use pancake mix or frying powder, salting the beef is not necessary.)
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Crack the eggs in a bowl and mix thoroughly to loosen the chalaza.
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Pour the flower and beaten eggs into separate large trays.
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Place a frying pan on medium heat, and swirl cooking oil to preheat the pan.
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Cover both sides of each slice of salted beef sirloin with flour first and beaten eggs next. Place the slices on the frying pan.
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(If the beef is too big and tears, you may cut it into smaller pieces to fry.)
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When one side of the beef pancake turns brown, flip it.
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When both sides turn brown and the beef pancake is cooked, cut it into bite-sized pieces and place them on a plate to finish.