Gogijeon (Korean Pan-Fried Beef Slices)
Why this recipe works
- Fast cooking: Thin beef slices cook in minutes, making this a practical appetiser or side dish for a Korean-style spread.
- Seasoned before coating: Soy sauce, sesame oil, garlic and spring onion flavour the beef directly before the flour and egg are added.
- Delicate golden coating: A light dusting of flour helps the egg cling to the beef, forming a soft, lightly crisp exterior as it fries.
Get the most out of this recipe
Texture tips
- Slice across the grain: Cutting the beef thinly across the grain shortens the muscle fibres and helps keep each piece tender.
- Keep the coating light: Shake off excess marinade and flour before dipping in egg so the coating stays delicate rather than heavy.
- Cook briefly: The slices are thin, so remove them once the coating is set and lightly golden to avoid a dry result.
Ingredient notes
- Choose tender beef: Sirloin works well because it cooks quickly and stays tender when sliced thinly.
- Chill before slicing: A short chill firms the beef slightly, making it easier to cut into even, thin pieces.
- Season with care: Because soy sauce seasons both the beef and the dipping sauce, taste before adding any extra salt at the table.
Common mistakes
- Using heat that is too high: High heat can brown the egg before the beef cooks through; medium heat gives better control.
- Overfilling the pan: Cook in batches so the pieces fry evenly rather than steaming against each other.
- Applying too much flour: A thick flour layer can turn pasty under the egg, so coat the beef lightly and tap off the excess.
Serving ideas
- Serve with soy dipping sauce: A simple soy and sesame dip reinforces the savoury flavour without overpowering the beef.
- Add to a Korean spread: Serve alongside rice, kimchi and other banchan for a fuller shared meal.
- Finish simply: A scattering of roasted sesame seeds or extra spring onion adds aroma and visual contrast.
Equipment you'll need
Ingredients
Instructions
- Slice the beef thinly across the grain, aiming for pieces about 5 to 6 cm long. In a bowl, mix 1 tbsp soy sauce with the sesame oil, finely chopped garlic, thinly sliced spring onion and black pepper. Add the beef, toss well, and leave to season for 5 minutes.
- Put the plain flour on a plate. Beat the eggs in a shallow bowl, and stir in half the roasted sesame seeds. Set a frying pan over medium heat and add 1 tbsp vegetable oil.
- Working in batches, shake excess marinade from the beef, then coat lightly in flour and dip into the egg. Lay the pieces in the hot pan and cook for 1 to 2 minutes per side until lightly golden and just cooked through. Add the remaining 1 tbsp vegetable oil as needed between batches to keep the pan lightly coated.
- Stir the remaining 2 tbsp soy sauce with the remaining roasted sesame seeds to make a simple dipping sauce. Serve the gogijeon warm with the dipping sauce on the side.
Recipe notes
Tips
- For tender slices, chill the beef for 10 minutes before slicing, then cut thinly across the grain.
- Keep the heat at medium so the egg coating turns lightly golden without browning too quickly before the beef cooks through.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the egg coating is fully set and the beef is cooked through.
Substitutions
- Replace Beef sirloin steak with Beef flank steak for a slightly chewier, more traditional texture.
- Replace Plain flour with Gluten-free plain flour blend for a gluten-free coating.
- Replace Soy sauce with Light soy sauce for a slightly lighter, cleaner saltiness.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat in a lightly oiled frying pan over medium heat for 1 to 2 minutes per side until piping hot, or warm in a 180°C (355°F) oven for 6 to 8 minutes.
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Recipe overview
- Servings: 3 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Eggs Gluten Sesame Soybeans Wheat
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