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Korean Beef & Egg Skillet 'Yukjeon' with Pajeori (by Chef Jung Ho-young)

Healthy Korean beef and egg skillet with fresh Pajeori. A high-protein one-pan recipe inspired by Chef Jung Ho-young.
😽 Seouler
😽 Seouler0 mins read

If you've ever enjoyed Korean barbecue, you've probably noticed a refreshing pile of seasoned green onions served alongside the meat. Known as Pajeori (파절이), this simple side dish cuts through the richness of beef and is an essential part of the Korean BBQ experience.

This recipe, inspired by Chef Jung Ho-young, pairs savory beef and eggs with crisp, spicy Pajeori for a meal that's simple enough for busy weeknights while still delivering authentic Korean flavors.

Rather than making traditional Yukjeon—which coats thin slices of beef in flour and egg—this modern version combines tender beef brisket slices, mushrooms, and fluffy eggs in one pan. The result is a high-protein Korean meal that's satisfying, easy to prepare, and naturally lower in carbohydrates.

After trying this healthier adaptation, be sure to watch Chef Jung Ho-young's original YouTube recipe to see the inspiration behind this delicious dish.

Korean Beef & Egg Skillet 'Yukjeon' with Pajeori

Table of Contents

Ingredients

For the Beef & Egg Skillet

  • 250 g thinly sliced beef brisket
  • 3 shiitake mushrooms, sliced
  • 3 large eggs
  • Salt
  • Black pepper

For the Pajeori (Seasoned Green Onion Salad)

  • 2 green onions

Pajeori Dressing

  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon liquid allulose
  • 1/2 tablespoon lemon juice
  • 1/3 tablespoon fish sauce
  • 1/2 tablespoon minced garlic
  • 1 tablespoon Korean chili powder (gochugaru)

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Step-by-Step Instructions

Step 1. Prepare the Green Onions

Slice each green onion lengthwise and open it flat. Remove the firm core if it's thick, then roll the green onion tightly and slice it into very thin strips.

Step 2. Soak the Green Onions

Place the sliced green onions in cold water with 1 tablespoon of vinegar and soak for about 10 minutes.

This helps mellow the sharp onion flavor while keeping the green onions crisp. Drain thoroughly before seasoning.

Step 3. Make the Pajeori Dressing

In a small bowl, combine the soy sauce, vinegar, liquid allulose, lemon juice, fish sauce, minced garlic, and Korean chili powder.

Mix well until the seasonings are fully combined.

Step 4. Season the Pajeori

Toss the drained green onions with the dressing until evenly coated. Set aside while you prepare the beef.

Step 5. Prepare the Eggs and Mushrooms

Slice the shiitake mushrooms.

Crack the eggs into a bowl, season lightly with salt, and beat until smooth.

Step 6. Cook the Beef

Heat a non-stick skillet over medium heat. Add the beef brisket and season lightly with salt and black pepper.

Cook until the beef is mostly browned but still tender.

Step 7. Add the Mushrooms

Add the sliced shiitake mushrooms and cook for another 2 to 3 minutes until softened.

Step 8. Add the Eggs

Pour the beaten eggs evenly over the beef and mushrooms.

Reduce the heat to low and cook gently until the eggs are almost completely set.

Step 9. Flip and Finish

Carefully flip the beef and egg mixture, then cook for another 30 to 60 seconds until the eggs are fully cooked.

Cut into serving-sized pieces, transfer to a plate, and top generously with the prepared Pajeori before serving.

Nutrition Facts (Estimated)

Per Serving (Based on 2 servings)

  • Calories: 465 kcal
  • Protein: 31 g
  • Fat: 34 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Sugars: 3 g
  • Sodium: Approximately 760 mg

Nutrition information is an estimate and may vary depending on ingredients, brands, and portion sizes.

Healthy Changes from the Original Recipe

  • Uses liquid allulose instead of refined sugar for the Pajeori dressing.
  • Naturally high in protein from beef and eggs.
  • No flour or batter is needed, making it lower in carbohydrates than traditional Yukjeon.
  • Fresh Pajeori balances the richness of the beef without heavy sauces.
  • Everything cooks in a single skillet for an easy, wholesome meal.

Korean BBQ and Pajeori

Pajeori (파절이), or seasoned green onion salad, is one of the most recognizable side dishes served alongside Korean barbecue. Its tangy, spicy dressing helps cut through the richness of grilled meat, creating a balanced bite with every mouthful.

Although it's commonly associated with Korean BBQ restaurants, Pajeori is just as popular at home. Many Korean families serve it with grilled beef, pork belly, or pan-fried dishes because its fresh flavor complements rich meats beautifully.

This recipe combines tender beef, fluffy eggs, and crisp Pajeori into one satisfying meal inspired by those classic Korean barbecue flavors.

Chef Introduction

This recipe is inspired by Chef Jung Ho-young, one of Korea's best-known Japanese cuisine specialists and a familiar face on Korean cooking television.

He's respected for creating approachable recipes that home cooks can confidently recreate while still showcasing professional techniques. This beef and egg skillet is a great example of his ability to turn simple ingredients into a satisfying everyday meal.

Low-Carb Tips

  • Serve with cauliflower rice instead of steamed rice.
  • Add extra mushrooms for more volume with very few carbohydrates.
  • Wrap the beef and Pajeori in lettuce or perilla leaves for a classic Korean BBQ-style meal.
  • Top with toasted sesame seeds for additional flavor without adding many carbs.

Variations

  • Substitute thinly sliced ribeye or sirloin for the beef brisket.
  • Add sliced onions or bean sprouts for extra texture.
  • Include fresh chili peppers if you prefer additional heat.
  • Finish with a drizzle of perilla oil for a richer Korean-style aroma.

Storage Tips

  • Refrigerator: Store the beef and egg separately from the Pajeori for up to 3 days.
  • Reheating: Warm the beef gently in a skillet or microwave, then add freshly dressed Pajeori before serving.
  • The seasoned green onions are best enjoyed fresh on the day they're prepared.

Meal Prep Tips

  • Prepare the Pajeori dressing a day in advance.
  • Slice the mushrooms and green onions ahead of time for faster cooking.
  • Cook the beef fresh for the best texture, then assemble everything just before serving.
  • Pair leftovers with lettuce wraps or a simple salad for an easy high-protein lunch.

Frequently Asked Questions

Is this traditional Yukjeon?

Not exactly. Traditional Yukjeon is made by coating thin slices of beef in flour and egg before pan-frying them. This recipe is a modern, simplified variation inspired by the same flavors while using beef brisket, mushrooms, and eggs cooked together in one skillet.

Can I use another cut of beef?

Yes. Thinly sliced ribeye, sirloin, or chuck also work well as long as they're sliced thin enough to cook quickly.

Why should I soak the green onions?

Soaking them in cold water with a little vinegar softens their sharp bite while keeping them crisp, making the finished Pajeori more refreshing.

Can I make the Pajeori ahead of time?

You can prepare the dressing ahead, but it's best to toss the green onions with the dressing just before serving so they stay crisp.

Where can I watch the original recipe?

This recipe is inspired by Chef Jung Ho-young's original YouTube video. Watching the original is a great way to learn his cooking techniques and compare them with this healthier adaptation.

Conclusion

This healthy Korean beef and egg skillet with Pajeori brings together everything people love about Korean home cooking: tender beef, fluffy eggs, fresh vegetables, and bold, balanced flavors.

Unlike traditional Yukjeon, this simplified version skips the flour coating while still delivering the comforting taste of Korean beef dishes. The crisp, tangy Pajeori perfectly complements the rich beef, making every bite feel light and satisfying.

If you're looking for an easy high-protein Korean dinner that comes together in one pan, this recipe is an excellent choice. And if you'd like to see the original inspiration, be sure to watch Chef Jung Ho-young's YouTube recipe after trying this healthier version.



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