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Yuk-jeon with Jeoun Ganjang (Pan Fried Beef with Dipping Sauce)

This recipe comes to us from the kitchen of  Dino Na, Chef de Partie, Burma Lane.

Dino was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 6 pieces thinly sliced beef
  • 1 whole egg, 1 egg yolk
  • 2 tbsp glutinous rice powder
  • 2 tbsp vegetable oil
  • salt
  • pepper

Jeoun ganjang (master dipping sauce)

  • 2 tbsp water
  • 2 tbsp soy sauce
  • 1/2 tbsp white sugar
  • 1 tbsp vinegar
  • 1/3 brown onion chopped
  • 1/2 long green chilli chopped
  • 1/2 long red chilli chopped



Season the sliced beef with a pinch of salt and pepper.

Coat the beef with glutinous rice powder.

Dip the beef in the egg mix.

Heat a non-stick pan over medium heat. Add 2 tbsp vegetable oil and swirl it around in the pan to coat it evenly.

Cook the beef on one side on low heat until the bottom is slightly light golden and turn over and cook second side. Serve with jeoun ganjang sauce.

Jeoun ganjang (master dipping sauce)

Mix all ingredients together in a bowl and leave at room temperature for one day. Keep in the fridge.



Dino Na
Chef de Partie, Burma Lane

Dino’s interest in authentic Korean food started with his loving grandmother in her kitchen tasting and approving every dish before meal times. At the time of his military service and his parents opening a restaurant Dino studied and gained certificates in Zen Vegetarian, Korean and Western cuisines. Between 2010-2014 he worked in Seoul, as Chef de Partie at Dong-gang Restaurant and as both Chef de Partie then Head Chef at Min’s Kitchen. Arriving in Melbourne in 2015, Dino worked at Red Spice QV, Burma Lane and Lucky Penny. During this time, he completed his Certificate III and IV in Commercial Cookery in Sydney. In February 2016, he returned to Burma Lane where he is currently the Chef de Partie.

Burma Lane
118 Little Collins Street
Melbourne 3000
03 9615 8500

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