Prep time: 8 min

Cook time: 15 min

Servings: 4


  • 1/2 lb (226g) beef, thinly sliced OR tempeh OR vegan "beef"

Beef marinade:

  • 1 tbsp (15 mL) mirin

  • 1 tsp (15 mL) sesame oil

  • 1 tsp (5 mL) sugar

  • dash of pepper

  • 1/2 tsp (2.5 mL) garlic, minced

  • 1 tbsp (15 mL) soy sauce

Jeon batter:

  • 1/2 cup (64g) flour

  • 1-2 tbsp (15-30 mL) cornstarch


  1. Cut the beef (or vegan product) into thin rectangular strips. In a small bowl, mix all the marinade ingredients.

  2. Now, lay each strip of beef onto a paper towel and pat the beef dry with another paper towel. Season with the marinade and set aside in the refrigerator for 30 minutes or longer.

  3. Make a work surface with 2 bowls or plates. In one bowl, crack the eggs and whisk. In another, place the flour and cornstarch, mix well to incorporate.

  4. Take each beef piece and coat it in the flour mix and dip it into the egg wash. Finally, dip it back into the flour mix.

  5. In a frying pan on medium to low heat, pour some oil and let it heat up. Carefully add each yukjeon. Don't overcrowd the pan. Let it cook for 5-6 minutes on each side until both the sides turn golden-brown.

  6. Once done, take them out and place onto a paper towel to take off the excess oil. Plate and serve. Enjoy!

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