One-Pot Dishes

Beef Yukjeon with Abalone Innards Dipping Sauce

Name: Beef Yukjeon with Abalone Innards Dipping Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150 g Beef chuck flap (buchaetsal); 20 g All-purpose flour; 5 g Dried shrimp, chopped; 50 g Beaten egg; 2 g Ground black pepper; 10 ml Cooking oil; 5 g Chives (jjokpa); 5 g Red chili pepper; 5 g Cooked abalone innards; 1 g Ginger; 5 g Low-sodium soy sauce; 2 g Mirin (matsul); 2 g Vinegar; 1 g Sesame oil

소고기육전과 전복내장소스

Thin slices of beef chuck flap coated in flour mixed with dried shrimp and egg, pan-fried, and served with a dipping sauce of cooked abalone innards, chives and red chili in vinegar soy. Pepper replaces salt in seasoning the beef, removing gamey smells.

📝 Step-by-Step Instructions

Slice the beef 3 mm thick and toss with pepper. Finely chop the chives, red chili and cooked abalone innards.

Beef Yukjeon with Abalone Innards Dipping Sauce — step 1

Mix the chopped dried shrimp into the flour, then coat the beef in the flour and then the beaten egg.

Beef Yukjeon with Abalone Innards Dipping Sauce — step 2

Mix the chives, chili and abalone innards with the ginger, soy sauce, mirin, vinegar and sesame oil to make the sauce.

Beef Yukjeon with Abalone Innards Dipping Sauce — step 3

Heat 10 ml of oil in a pan over medium heat and cook the coated beef for 4 minutes, turning.

Beef Yukjeon with Abalone Innards Dipping Sauce — step 4

Plate the beef and serve with the abalone innards sauce.

Beef Yukjeon with Abalone Innards Dipping Sauce — step 5

📊 Nutrition Facts (per serving)

341.6Calories (kcal)

11.8 gCarbs

16.6 gProtein

25.3 gFat

191.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.