Discover Korean Food 53: Dr. Sook-Ja Yoon’s “Yukwonjeon, Pan-fried Beef Patties”

Yukwonjeon is a dish of ground beef or pork and tofu, shaped into patties then pan-fried. There are two thoughts on how the dish got its name. One is that the name came from the round shape of meat, and the other is from the shape of the patties which is similar to that of an old brass coin.

[Ingredients & Quantity]
200 g beef (top round), 50 g (1/6 cake) tofu
Seasoning sauce : 2 g (⅓ tsp) soy sauce, 1 g (¼ tsp) salt, 2 g (½ tsp) sugar4.5 g (1 tsp) minced green onion, 2.8 g (½ tsp) minced garlic
21 g (3 tbsp) wheat flour, 120 g (2 ea) egg
39 g (3 tbsp) edible oil
vinegar soy sauce: 18 g (1 tbsp) soy sauce, 15 g (1 tbsp) vinegar, 15 g (1 tbsp) water

1. Clean blood of beef with cotton cloths and mince it.
2. Wrap the tofu with cotton cloths, squeeze water out and mash.
3. Put the beef and tofu together, add seasoning sauce, mix it by fumbling with hands (300 g). Then shape round and flat patties into 4 cm-diameter and 0.5 cm-thick.
4. Beat eggs.
5. Blend vinegar soy sauce.

1. Coat patties with wheat flour and dip in beaten egg.
2. Preheat the frying pan, oil, and panfry patties on medium heat for 3 min. and another 2 min. after turn over.
3. Serve with vinegar soy sauce.

When the meat and tofu kneaded together strongly, the surface of fried patties may be clean and smooth.·Coat dumplings with plentiful flour, shake off the flour and dip in the egg water. Then the surface of the  fried patties may be more clean and less-oily.

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