Beef Yukjeon (소고기육전) with Green Onion Salad (파채샐러드)
A Story Behind Beef Yukjeon: From Netflix Inspiration to a Korean Culinary Tradition
I was wondering what to cook one evening when a scene from Netflix’s Chef in Black & White (Season 1) suddenly came to mind. In one episode, the chef transformed a beautifully marbled piece of beef, not into a classic steak, but into Beef Yukjeon, delicately coated in egg and pan-fried to golden perfection. My husband and I watched together, half-amazed and half amused, asking, “Why would anyone use such a premium cut of beef for jeon?” That little conversation stayed with me.
Inspired by that moment, I decided to try making Yukjeon myself, not with an expensive steak, but with a pack of thinly sliced steak meat, the kind you can sear in a minute. It felt like the perfect balance: accessible, simple, and still full of flavour. So I brought it home and set out to recreate that unforgettable scene from the show.
What I love about Beef Yukjeon is that it isn’t just another Korean dish.
It carries centuries of history.
Yukjeon belongs to the broader family of jeon, Korea’s pan-fried battered foods, which date back to the Joseon Dynasty. Historically, jeon wasn’t an everyday dish. It appeared on royal banquet tables, ceremonial feasts, and ancestral rites (called jesa 제사), where each ingredient represented care, respect, and a connection to tradition. Beef, in particular, was highly valued and often reserved for special occasions. Creating jeon with beef was a way to honour guests or to mark an important day.
Even today, Beef Yukjeon holds that feeling of celebration.
The gentle sizzle of beef in egg batter, the soft texture, and the warm, savoury aroma all echo Korea’s culinary heritage. And when paired with a crisp, slightly tangy green onion salad and a chilled glass of makgeolli, the dish becomes a perfect bridge between the old and the new nostalgia on a plate with a modern twist.
As I plated my homemade Yukjeon, its simple yet elegant presentation made me smile. There was something satisfying about taking a humble pack of thin steak slices and turning it into a dish that felt refined, comforting, and deeply Korean.
A Netflix scene, a short conversation with my husband, and a bit of culinary curiosity came together to create tonight’s meal.
In the end, Beef Yukjeon became more than just something to eat, it became a dish woven with memories, tradition, and a small piece of Korean history.
Beef Yukjeon (소고기육전) with Green Onion Salad
Ingredients
Method
- Pat the beef slices dry with a paper towel.
- If the beef feels slightly thick, lightly pound it with the back of a knife or a meat mallet to make it thinner and more tender.
- Season lightly with salt and black pepper and let it rest for about 5 minutes.
- Dust each slice lightly with flour, shaking off the excess.
- Beat 2 eggs in a bowl and add a pinch of salt.
- Heat a pan over medium-low heat and add a bit of oil.
- Dip each floured beef slice into the egg mixture and place it in the pan.
- Fry until both sides are golden and cooked through.
- Transfer the yukjeon to a paper towel to remove excess oil.
- Cut the green onion lengthwise (5-6cm) and slice into thin strips. (Be careful! eyes might be burning from the green onion )
- Soak the strips in cold water for about 5 minutes to remove strong pungency,
- Then drain well.
- Mix all dressing ingredients until the sugar dissolves.
- Toss the green onion lightly with the dressing just before serving.
- Arrange the green onion salad on a plate and place the yukjeon on top or on the side.
- Sprinkle with sesame seeds to finish.
Notes
✨ Tips for Best Flavour
- Pound the beef lightly if thick—this makes the texture softer and more consistent.
- Cook over medium-low heat to prevent the egg coating from burning.
- Dress the green onion salad right before eating to keep it crisp.
- A squeeze of lemon in the dressing adds a fresh note (optional).
good 🙂