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Beef Yukjeon (소고기육전) with Green Onion Salad

5 from 1 vote
Beef Yukjeon(소고기육전) with Green Onion Salad(파채샐러드)is a Korean pan-fried beef dish where thinly coated, tenderised beef slices are dipped in egg and lightly fried until golden, then served with a refreshing soy-vinegar green onion salad that balances the rich flavour of the meat.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: korean
Calories: 985
Ingredients Method Notes

Ingredients
  

  • 250 g beef slices thinly sliced for pan-frying; flank, round, or brisket works well
  • 2 eggs
  • All-purpose flour for dusting
  • Salt and black pepper
  • A small amount of cooking oil
For the Green Onion Salad
  • 3 stalks green onion white part preferred
  • 1/4 onion thinly sliced (optional)
  • Sesame seeds
Green Onion Dressing
  • 1.5 tbsp soy sauce
  • 1 tbsp vinegar
  • 0.5 tbsp sugar
  • 0.5 tbsp gochugaru Korean chili flakes
  • 0.5 tbsp sesame oil
  • 1/2 tsp minced garlic
  • Sesame seeds

Method
 

Prepare the Beef
  1. Pat the beef slices dry with a paper towel.
  2. 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.
  3. Season lightly with salt and black pepper and let it rest for about 5 minutes.
Coat the Beef
  1. Dust each slice lightly with flour, shaking off the excess.
  2. Beat 2 eggs in a bowl and add a pinch of salt.
Pan-Fry
  1. Heat a pan over medium-low heat and add a bit of oil.
  2. Dip each floured beef slice into the egg mixture and place it in the pan.
  3. Fry until both sides are golden and cooked through.
  4. Transfer the yukjeon to a paper towel to remove excess oil.
Make the Green Onion Salad
  1. Cut the green onion lengthwise (5-6cm) and slice into thin strips. (Be careful! eyes might be burning from the green onion )
  2. Soak the strips in cold water for about 5 minutes to remove strong pungency,
  3. Then drain well.
  4. Mix all dressing ingredients until the sugar dissolves.
  5. Toss the green onion lightly with the dressing just before serving.
Serve
  1. Arrange the green onion salad on a plate and place the yukjeon on top or on the side.
  2. 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).