Korean Beef Jeon (Egg-Coated Pan-Fried Thin Beef Slice)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
This classic Korean dish consists of thinly sliced lean beef round that is lightly seasoned, coated in flour and egg, and pan-fried.
Read more
The process begins by seasoning the beef slices with salt, black pepper, and minced garlic. Each slice is dusted with a thin layer of flour, shaking off any excess to prevent clumping and to ensure the egg batter adheres securely during cooking. The floured beef is dipped in beaten egg and cooked in a preheated pan with oil over medium heat. It is crucial to avoid high heat, which can scorch the egg coating and toughen the meat. Pan-frying each side briefly until the egg sets preserves the natural tenderness of the beef. The cooked slices feature a delicate golden coating and are typically served warm. Yukjeon is a staple for holiday feasts, ancestral rites, and housewarming gatherings.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Spread 300 g of lean beef slices in a single layer without overlapping.
Season both sides evenly with 1/2 teaspoon salt, 0.3 teaspoon black pepper, and 1 teaspoon minced garlic, then let them stand for about 5 minutes.
- 2Finish
Spread 4 tablespoons flour on a wide plate and coat each beef slice thinly, one at a time.
Shake off excess flour, because a thick layer makes the egg coating clump and cook unevenly.
- 3Heat
Beat 2 eggs until the whites are no longer streaky.
Just before frying, dip the floured beef into the egg, lift it out, and let the extra egg drip off so the coating stays thin.
- 4Control
Add 2 tablespoons cooking oil to a pan and preheat over medium heat for about 1 minute.
When a drop of egg sets gently without smoking, lay in the beef slices without overlapping.
- 5Control
Pan-fry for about 1 minute, until the underside egg coating turns pale yellow and sets.
Flip when the edges look dry, and avoid high heat so the coating does not burn before the beef cooks.
- 6Finish
Cook the second side for only 40 seconds to 1 minute, just until the beef is cooked through.
Remove before the meat firms up, let it settle briefly, and serve while still warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Golden Yukjeon uses a flour adhesive to bond the egg coating to thin slices of lean beef during frying.
- Finish cue
- Cook the second side for only 40 seconds to 1 minute, just until the beef is cooked through.
- Avoid this
- High heat burns the coating and toughens the beef.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 7 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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