Yukjeon (pan-fried battered beef)

Yukjeon is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s a traditional holiday dish. In this recipe, I began by marinating the beef slices in a soy-based sauce. Next, I dredged them in sweet rice flour to create a thin skin, and then pan-fried. You can make yukjeon in egg batter if you like, but the beef flavor stands out better without the egg. You can use pre-sliced bulgogi meat, but make sure it’s not too thin or fatty. Enjoy it as part of your Lunar New Year feast, or simply as an appetizer or side dish with any Korean meal.

Yukjeon (pan-fried battered beef) (Korean Bapsang)

Ingredients:

● 450 grams thinly sliced beef (any tender cut such as loin and rib eye)

● 1/2 cup sweet rice flour (chapssal garu) 

● oil for pan-frying

● thinly sliced scallions for garnish - optional

Beef marinade:

● 1 tablespoon soy sauce

● 1 tablespoon rice wine

● 1 teaspoon sesame oil

● 1 teaspoon sugar

● 1/2 teaspoon minced garlic

● pinch pepper

Thinly slice the beef if it’s not precut. Partially freeze the meat for about an hour to firm it up for easier slicing. 

Lightly season both sides with the marinade for 20 minutes.

Dredge both sides of the beef slice in sweet rice flour, one piece at a time. Let it stand for a few minutes until the flour absorbs the marinade. Then, dredge again in the sweet rice flour to create a nice coating.

Heat a large nonstick skillet over medium-low heat. Add a tablespoon of oil. Place in the skillet. Cook for 1-2 minutes on each side, adding more oil if needed, until lightly golden.

Repeat until all the beef slices are pan-fried. Serve warm with a dipping sauce.

Danpatjuk (sweet red bean porridge)

This velvety smooth sweet red bean porridge is a great snack or dessert on a cold winter day. To make the porridge, the beans are cooked down until very soft. Then, the cooks traditionally mash the beans through a strainer to remove the skins to achieve a velvety texture. This process can be grueling, so you can use a shortcut. Puree the beans as fine as possible in a blender. It’s much easier, still results in a very smooth porridge and you don’t waste the nutritious bean skins. 

This porridge is served with sweet rice cake balls called saealsim, meaning bird eggs. They are easy to make with sweet rice powder/flour. You can also top it with pine nuts, boiled chestnuts, and a sprinkle of cinnamon powder, but they are optional. This recipe yields a lightly sweetened porridge. Add more sugar or honey to your taste.

Serves 4


For the porridge:

● 1 cup dried red beans, pat (aka adjuki beans)

● 1 tablespoon chapssal garu, sweet rice powder

● 2 tablespoons sugar (or light brown sugar)

● 1 tablespoon honey (or sugar) - add more to taste

● 1/2 teaspoon salt

For the rice cake balls:

● 1/2 cup chapssal garu, sweet rice powder

● 2 teaspoons sugar

● pinch of salt

● 4 tablespoons boiling hot water

Optional garnish:

● 1 tablespoon pine nuts

● 4 to 6 boiled chestnuts

● 1/2 teaspoon cinnamon powder

For the porridge:

Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium-high heat. Reduce the heat to medium and boil for 5 minutes. Drain the beans.

Return the beans to the pot with 4 cups of fresh water. Cover, and simmer over medium-low heat until the beans are very soft and easily breakable, about 1 to 1-1/2 hours. Turn off the heat, and let the beans cool in the cooking liquid.

Puree the beans along with the cooking liquid until velvety smooth. You may need to do this step in two batches. Add some water if the bean puree gets too thick.

Return the bean puree to the pot. Mix one tablespoon of the sweet rice powder in 1/2 cup of water, and pour into the pot. Stir in the salt, sugar and honey.

Simmer over medium-low heat, uncovered, stirring frequently, for about 10 minutes. Adjust the thickness of the porridge by adding more water if necessary.

For the rice cake balls:

Mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed. Shape the dough into a 2-centimeter thick cylinder.

Cut into (or pinch off) 2-centimeter pieces. Roll each piece between the palms to make a small ball.

Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.

Daegu jiri (mild codfish stew)

Published : 2015-01-23 21:16
Updated : 2015-01-23 21:16

Daegu jiri (mild cod fish stew) (Korean Bapsang)

Daegu jiri is a delicate stew made with codfish, or “daegu.” Cod is mild-flavored and has white flaky flesh. It’s a popular choice for Korean fish stews. There are two types of stew made with cod ― spicy (daegu maeuntang) and mild (daegu jiri or malgeuntang). Daegu jiri is enjoyed for its subtle yet deep flavor! I usually use anchovy broth to add depth to the stew. The broth should be light to let the natural taste of the fresh cod stand out. Throw in a couple of clams or shrimp. They can add a nice layer to the flavor of the broth.

2 servings

Ingredients:

● 450 grams codfish

● 2 shrimp or little neck clams

● 1 or 2 leaves baechu, napa cabbage

● 50 grams mu (Korean radish)

● 160 grams tofu

● 1 thin ginger slice

● 1 garlic clove, thinly sliced

● a handful of watercress or ssukgat (crown daisy leaves)

● 20 grams paengi (enoki) mushrooms (optional)

● 1 or 2 scallions

● A slice of lemon (optional)

● Salt and pepper

● 3 cups anchovy broth or water

Cut the fish into several big chunks. De-grit the clams, if using, by placing them in salt water for 20 minutes.

Cut the cabbage into small sizes. Thinly slice the radish into small squares. Roughly chop the scallions. Cut the tofu into thick slices.

Add the broth to a medium size pot along with the cabbage, radish, ginger and garlic. Add salt and pepper to taste. Bring to a boil over high heat. Cook until the vegetables turn soft, about 3 minutes.

Drop in the fish, shrimp (or clams) and tofu. When it comes to a boil again, reduce the heat to medium. Cook until the fish is cooked through and the clams are open, if using, about 5 minutes. Do not overcook. The fish will continue to cook in the boiling hot broth while being served and eaten.

Add the watercress or crown daisy leaves, enoki mushrooms and scallions. Turn the heat off. Serve piping hot with the optional lemon slice on top.

Yukjeon (pan-fried battered beef)

Yukjeon is a type of jeon (pan-fried battered food) that’s made with thinly sliced beef. It’s a traditional holiday dish. In this recipe, I began by marinating the beef slices in a soy-based sauce. Next, I dredged them in sweet rice flour to create a thin skin, and then pan-fried. You can make yukjeon in egg batter if you like, but the beef flavor stands out better without the egg. You can use pre-sliced bulgogi meat, but make sure it’s not too thin or fatty. Enjoy it as part of your Lunar New Year feast, or simply as an appetizer or side dish with any Korean meal.

Yukjeon (pan-fried battered beef) (Korean Bapsang)

Ingredients:

● 450 grams thinly sliced beef (any tender cut such as loin and rib eye)

● 1/2 cup sweet rice flour (chapssal garu) 

● oil for pan-frying

● thinly sliced scallions for garnish - optional

Beef marinade:

● 1 tablespoon soy sauce

● 1 tablespoon rice wine

● 1 teaspoon sesame oil

● 1 teaspoon sugar

● 1/2 teaspoon minced garlic

● pinch pepper

Thinly slice the beef if it’s not precut. Partially freeze the meat for about an hour to firm it up for easier slicing. 

Lightly season both sides with the marinade for 20 minutes.

Dredge both sides of the beef slice in sweet rice flour, one piece at a time. Let it stand for a few minutes until the flour absorbs the marinade. Then, dredge again in the sweet rice flour to create a nice coating.

Heat a large nonstick skillet over medium-low heat. Add a tablespoon of oil. Place in the skillet. Cook for 1-2 minutes on each side, adding more oil if needed, until lightly golden.

Repeat until all the beef slices are pan-fried. Serve warm with a dipping sauce.