The reason why you should mix flour and glutinous rice flour when making Yukjeon to prevent the egg coating from peeling off

Yukjeon, one of the most popular holiday foods, is a dish that easily has its egg coating peel off or becomes messy during the cooking process. According to a video released on the YouTube channel 'Recipes for daughters', the key to frying Yukjeon cleanly and deliciously is to properly remove the blood from the meat and use a mixture of flour and glutinous rice flour.

Blood removal and seasoning methods for clean Yukjeon

The first step to making delicious Yukjeon is removing the blood from 300g of beef. The video explains the process of spreading the meat out on a tray lined with paper towels, then covering it with paper towels to sufficiently remove the blood. The blood must be well removed so that the seasoning does not slide off and instead absorbs well into the meat.

The seasoning for the base is made by combining ½ tablespoon of brewed soy sauce, 1 tablespoon of mirin, ½ tablespoon of brown sugar, 1 tablespoon of sesame oil, ½ teaspoon of salt, and about five light taps of red pepper powder. The important point here is to ensure the salt dissolves sufficiently so that the seasoning is evenly distributed. Apply the prepared seasoning thoroughly to the meat after the blood has been removed.

The secret to a well-adhering egg coating and serving with green onion salad

The secret to maintaining the shape of the Yukjeon and enhancing the texture lies in the powder mixture. Use half a cup of flour and half a cup of dry glutinous rice flour, mixed evenly using a sieve. Mixing in glutinous rice flour allows the coating to adhere much better and makes the texture softer. For the eggs, prepare 2 large eggs or 3 medium eggs, remove the chalaza, add a little salt, and whisk them smoothly.

When cooking, preheat the pan, add cooking oil, and fry the pancakes while keeping the heat at medium. The video advises that using your hands to apply the egg wash to the meat can help spread it more neatly.

To cut through the greasiness of the finished Yukjeon, use 150g of sliced green onions and thinly sliced perilla leaves for a green onion salad. Briefly soak the sliced green onions in cold water to remove the pungent taste, then drain the water. For the seasoning, add 1 tablespoon of brewed soy sauce, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 teaspoon of red pepper powder, and ½ teaspoon of seasoned salt, then add sesame oil at the end and toss lightly. You can enjoy an even richer flavor by piling a generous amount of fragrant perilla leaf and green onion salad on top of the Yukjeon.