Yukjeon (육전)

Name: Yukjeon
Total time: 30 min
Yield: 4
Cuisine: Korea
Ingredients: 450 g beef; 120 ml sweet rice flour; to taste vegetable oil; 1 tbsp soy sauce (for marinade); 1 tsp rice wine; 2 tsp water (for marinade); 1 tsp sesame oil; 1 tsp sugar (for marinade); 1 pinch ground black pepper; 0.5 tsp garlic; 1 tsp spicy Korean mustard; 1 tsp vinegar; 1 pinch salt

Korea

Thinly sliced tender beef, marinated, coated in sweet rice flour and quickly fried to a golden crust. Served hot with a spicy Korean mustard dipping sauce.

Ingredients

450 g beef
120 ml sweet rice flour
to taste vegetable oil
1 tbsp soy sauce (for marinade)
1 tsp rice wine
2 tsp water (for marinade)
1 tsp sesame oil
1 tsp sugar (for marinade)
1 pinch ground black pepper
0.5 tsp garlic
1 tsp spicy Korean mustard
1 tsp vinegar
1 pinch salt

Steps

If the beef is not sliced, cut it into thin slices and place it in the freezer for about 1 hour, so it becomes firmer.
Prepare the marinade by mixing soy sauce (for the marinade), rice wine, water (for the marinade), sesame oil, sugar (for the marinade), ground black pepper and minced garlic. Coat the beef with the marinade and let it marinate for 20 minutes.
Coat each piece of beef first in sweet rice flour, let the flour absorb the marinade for a few minutes, then coat again in the flour to create a light “icy” crust.
Heat a large non-stick skillet over medium-low heat, add vegetable oil and fry the beef for 1–2 minutes on each side until lightly golden, adding more oil if needed.
For the sauce, mix spicy Korean mustard with hot water (for the sauce), let it sit for a few minutes, then add soy sauce (for the sauce), vinegar, sugar (for the sauce) and a pinch of salt, and mix well.