Yukjeon: Korean Beef and Vegetable Pancakes

Ingredients

• 250g (8.8 oz) beef, thinly sliced 250g (8.8 oz) beef, thinly sliced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• 1/2 cup water 1/2 cup water
• 1 egg 1 egg
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 carrot, julienned 1 carrot, julienned
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 4 button mushrooms, thinly sliced 4 button mushrooms, thinly sliced
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 280 kcal / 1172 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 2g)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the beef, soy sauce, minced garlic, and sesame oil. Mix well and let it marinate for 15 minutes.
2. 2.
   In a separate bowl, whisk together the flour, water, egg, salt, and black pepper until smooth.
3. 3.
   Heat a small amount of vegetable oil in a non-stick pan over medium heat.
4. 4.
   Dip a slice of marinated beef into the batter, allowing any excess to drip off, and place it in the pan. Repeat with a few more slices of beef, leaving space between each pancake.
5. 5.
   Scatter some julienned carrots, sliced scallions, and mushrooms over the beef slices in the pan.
6. 6.
   Pour a small amount of the batter over the beef and vegetables, just enough to cover them.
7. 7.
   Cook the pancakes for 2-3 minutes on each side, until golden brown and crispy.
8. 8.
   Remove the pancakes from the pan and drain on a paper towel to remove any excess oil.
9. 9.
   Repeat the process with the remaining beef, vegetables, and batter.
10. 10.
    Serve the Yukjeon pancakes hot with a dipping sauce made from soy sauce, vinegar, and sesame seeds.

Treat your ingredients with care...

• Beef — For best results, use thinly sliced beef such as sirloin or ribeye. If you prefer a leaner option, you can use beef tenderloin.
• Vegetables — Feel free to add or substitute vegetables according to your preference. Thinly sliced zucchini or bell peppers can be great additions to the pancakes.
• Dipping sauce — Adjust the amount of sesame seeds according to your taste preference. Toasting the sesame seeds before adding them to the sauce can enhance their flavor.

Tips & Tricks

• Make sure the beef is thinly sliced to ensure quick and even cooking.
• Adjust the amount of salt and pepper in the batter according to your taste preference.
• Serve the pancakes immediately after frying to maintain their crispiness.
• You can make the dipping sauce in advance and refrigerate it for up to a week.
• Experiment with different vegetable combinations to create your own unique Yukjeon pancakes.

Serving advice

Serve the Yukjeon pancakes as a main course with a side of steamed rice and kimchi. They can also be served as an appetizer or a snack.

Presentation advice

Arrange the Yukjeon pancakes on a platter and garnish with additional sliced scallions and sesame seeds. Serve the dipping sauce in a small bowl alongside the pancakes for dipping.