To illustrate just how all-encompassing the term “jeon” is – a thinly sliced meat, dunked in eggs and flour is also a jeon. No grinding the meat, no additional ingredients (well, aside from salt and pepper), no extra trouble.
Slice the meat, salt and pepper it, dunk first in (blanched almond) flour, then in eggs and fry. And you’ve got yourself a perfectly nice yukjeon.
By the way, yukjeon was the first Korean-style pancake I learned about. Have you seen a Netflix TV show called Kingdom? It’s a Korean Game of Thrones-style drama – and by that I mean it does an excellent job combining a political grapple for power with a zombie apocalypse.
Considering how GoT went downhill, I’d even dare to say that as it stands now (with only 2 seasons) Kingdom is doing a better job.
Now in the very first episode of Kingdom, there’s a scene where a prince is trying to rope his servant into doing something sketchy by promising him yukjeon (or, as subtitles put it, beef pancakes).
I tried to Google it up back in the day, failed (due to wrong spelling) and forgot about it. And then I came across it in a YouTube video. If that isn’t fate, then I don’t know what is.
And yes, they’re really great. I do understand why it was an effective bribe.
- A non-stick pan
- A stove
- 1 lb fat-trimmed tender beef (sirloin or rib-eye)
- 1/2 cup blanched almond flour
- 3 eggs
- Garlic powder (optional, to taste)
- Salt and black pepper (to taste)
- Put the steak in a freezer for about an hour for it to firm up. When the steak is firm, slice it very thinly – each slice should be around ¼ inch thick.
- Generously salt and pepper the slices from both sides.
- Optional: for extra taste add garlic powder to the slices along with salt and pepper.
- Add the eggs to a mixing bowl and beat, until the whites and yolks are fully combined. Put the flour in another mixing bowl (or on a large plate).
- Heat some olive oil in a non-stick pan over medium heat. When the oil gets hot, start coating the slices in the almond flour. Carefully shake off the excess. Then dunk them in beaten eggs and put straight on the pan.
- Fry in batches (the slices shouldn't be touching each other). Fry for a couple of minutes on one side, until the bottom gets golden-brown. Then flip and fry on the other side for another minute. Transfer to a large plate and wait for it to cool slightly before serving.