Korean Spicy Noodles with Beef Pancake

Lay 180 g lean beef round in thin slices and press both sides with paper towels until the surface feels dry.

Season only lightly with salt so the beef stays balanced with the spicy noodles.

Dust the beef with 3 tbsp flour in a thin layer, then shake off any loose flour.

Dip each slice into 2 beaten eggs, coating the edges so the egg layer does not slide off in the pan.

Heat a pan over medium heat and add the coated beef without overlapping.

Cook about 1 minute per side, just until the egg coating turns golden, then remove it promptly so the surface stays crisp.

Mix 1.5 tbsp gochujang with 1 tbsp each soy sauce, vinegar, sugar, and sesame oil until smooth.

Let the dressing stand for 10 minutes so the sweetness, acidity, and heat settle evenly.

Boil 180 g somyeon in rapidly boiling water until tender but not swollen.

Rinse several times in cold water, rubbing gently to remove starch, then drain very well so the dressing does not become watery.

Slice 60 g lettuce and 70 g cucumber into thin strips.

Toss the drained noodles with the dressing first until evenly coated, then plate with the vegetables and top with the warm yukjeon just before serving.