In the past, jeon (pan-fried, battered dish) was a treasured dish that Koreans only enjoyed on special family occasions, such as elders’ birthdays, holidays, ceremonies, and funerals. This was because the basic ingredients for making jeon—flour, oil, and eggs—were once scarce. In particular, oil was considered precious because it was made by rendering pork fat, which was highly valued.

Today, the ingredients for making jeon are much more readily available. However, its status and prestige as a dish prepared for esteemed guests remain unchanged. Jeon is still a staple at important events and holidays, and it’s common to see families making jeon during the Lunar New Year and Chuseok holidays.

Another reason jeon is indispensable for Korean celebrations is its simplicity and quick preparation. Thinly sliced meat or fish is coated in flour or starch, dipped in egg batter, and then pan-fried until crispy.

Traditional markets across the country have many restaurants that serve jeon. However, restaurants specializing in yukjeon (pan-fried battered beef), particularly those that cook it fresh on-site, are mainly concentrated in Gwangju.

At these specialized restaurants in Gwangju, when customers order yukjeon, the staff brings the ingredients to the table and skillfully cooks it right before their eyes. This allows customers to see exactly how their yukjeon is made and what ingredients are used. Moreover, enjoying the yukjeon while it’s still warm from the pan is far more satisfying than eating pre-prepared versions.

Yukjeon in Gwangju is typically made using high-quality Korean beef center heel. This cut is one of the premium parts of the cow, yielding only about 600–700 grams a 700 kg animal. Known for its low fat content and high juiciness, the beef center heel is highly sought after. Additionally, it is rich in leucine, which aids in protein synthesis and helps prevent muscle loss.

As mentioned earlier, yukjeon tastes best when enjoyed immediately after being pan-fried while it’s still warm. Yukjeon became famous in Gwangju is because of the tradition of serving it freshly cooked, straight from the pan.

It’s common to pair well-cooked yukjeon with green onion salad, which not only enhances the flavor but also balances the rich taste of the dish. To savor the yukjeon’s unique flavor, a simple dip in salt is also recommended. Sometimes, restaurants serve it with salted freshwater shrimp (salted shrimp made from shrimp caught in clean, high-quality freshwater), which is another delicacy. Additionally, some restaurants offer maesaengi tteokguk (a soup made with seaweed fulvescens and sliced rice cake), which is a refreshing option to cleanse the palate after enjoying yukjeon.