Korean Spicy Noodles with Beef Pancake
Yukjeon bibim guksu pairs pan-fried beef pancakes with spicy-tangy dressed wheat noodles. Thin slices of lean beef round are patted dry, dusted with flour, dipped in beaten egg, and fried until golden on both sides. Removing moisture before coating is what gives the yukjeon its crisp exterior and keeps the egg layer from sliding off. The dressing combines gochujang, soy sauce, vinegar, sugar, and sesame oil into a sauce that balances heat with sweet-sour brightness. Somyeon noodles are boiled and rinsed multiple times in cold water to wash off excess starch, which keeps them springy and helps the dressing cling evenly. Shredded cucumber and lettuce add freshness and crunch against the warm, savory beef.
Adjust Servings
Instructions
- 1
Slice beef thinly, pat dry, and lightly season with salt.
- 2
Coat beef lightly in flour, dip in beaten egg, and pan-fry both sides until golden.
- 3
Mix gochujang, soy sauce, vinegar, sugar, and sesame oil for the dressing.
- 4
Boil somyeon, rinse several times in cold water, and drain well.
- 5
Shred lettuce and cucumber, then toss noodles thoroughly with the dressing first.
- 6
Plate the vegetables and noodles, then top with yukjeon to finish.
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