One pan Yuk Jeon 원팬 육전 It’s almost Chuseok in Korea, but it’s just the start of spring in Australia, which means spring onions are in season. I’m back in Korea now to celebrate it with my family, but my partner is staying with Mocha this year. So before I left, I made him his favorite jeon, yukjeon for a little early Chuseok of his own. Yukjeon is traditionally made by frying each piece separately, after coating each piece in a flour and egg mixture, but this one pan recipe by Chef Lee Won Il is just as good and pairs perfectly with pa chae (spring onion salad). One pan yuk jeon recipe by @wonillee Ingredients -100–150g thinly sliced beef (bulgogi beef) -1 shiitake mushroom -3-4 spring onions (mine were very thin) -3 eggs sauce: 1T gochugaru, 1T vinegar, 1/2T fish sauce, 1/2T sesame oil, pinch of sugar 1. Thinly slice the spring onions and soak them in ice water for about 10 minutes. (this helps them curl up and become crisp.) 2. Cook the beef over high heat and season with salt and pepper. Spread the beef out thinly, then top with the remaining sliced spring onions and sliced shiitake mushroom. 3. Lower the heat and beat the eggs and pour them evenly over the beef, making sure to fill all the gaps with egg. 4. While the jeon cooks, drain the spring onions well and toss them with the sauce. 5. Flip the yukjeon and cook until golden and cooked through. Top with the seasoned spring onions and enjoy! #koreanfood #jeon #chuseok — @yooinoz TikTok