Bulgogi Pajeon

I’ve created Bulgogi Pajeon as my invention to honour my love for Korea. The country and its people are amazing. This dish is unique to South Korea or the world. You can make it in the comfort of your home and feel really good about yourself. It is also super delicious.

Bulgogi is a dish that uses thinly sliced pieces of beef marinated in soy sauce and other ingredients. It is delicious on its own, and it’s pretty popular in Korea. So, what is Pajeon? It comprises vegetables or seafood mixed with pancake flour. It is a crunchy, thin pancake perfect with your favorite soda. If you want a seafood version, check out our Haemul Pajeon.

Ingredients to Make Bulgogi Pajeon

Knuckle steak, chives (buchu), mushrooms, onion, carrot, paprika powder, oyster sauce, salt, pepper, brown sugar, olive oil, sunflower oil, pancake mix flour and cold water. Soy sauce, sesame seeds and sesame seed oil.

What does Bulgogi Pajeon taste like?

Bulgogi pajeon is a combination of two Korean dishes, bulgogi (불고기) and pajeon (파전). Bulgogi is beef that has been marinated, then either grilled or stir-fried with thinly sliced vegetables. The traditional way of cooking bulgogi is to cook over an open flame, as the name means “fire meat” in Korean. The marinade is made of soy sauce, sesame seed oil, sugar, and rice wine, and the vegetables used can vary but usually consist of carrots, onion, mushrooms, and scallions.

Pajeon is a savoury Korean pancake made with green onions or chives mixed into the batter. Vegetables and proteins are also added to increase the nutritional value. Pajeon is usually enjoyed as an appetizer, snack, or side dish served with a dipping sauce made from soy sauce, sesame seed oil, and vinegar.

So, bulgogi pajeon is a mixture of two delicious dishes in one dish. The recipe is slightly modified to cater to people who are looking for a quick and easy recipe that is both tasty and healthy. 

How is the Korean pancake, Jeon, different from Western pancakes?

So, I’m certain that you’re curious about the difference between Western and Korean pancakes. Well, let’s start with the term ‘Jeon,’ which is the Korean word for pancake. It is similar to but different from the Western pancake. The pancake that we are familiar with is sweet and enjoyed as a quick and easy breakfast menu.

Korean pancakes, on the other hand, are savoury and enjoyed as an appetizer or a side dish. They often use thinly cut vegetables and proteins, such as seafood or beef. Jeon is also served with a dipping sauce made from soy sauce and sesame seed oil, which perfectly balances the overall flavour of the Korean pancake.

Western pancakes use a leavening agent to raise the volume, making the texture airy and fluffy, whereas the Korean pancake is cooked without the leavening agents.

Instructions

Prepare the ingredients: Peel the carrot and julienne it into 1-inch lengths. Thinly slice the onion, clean the mushrooms, and thinly slice the knuckle steak to ¼ inches in thickness.

Cook the vegetables and the steak: Preheat a wok to medium-high heat. Add olive oil, carrot, mushroom, onion, beef steak, paprika powder, oyster sauce, salt, pepper, and brown sugar. Cook the ingredients for ten minutes while stirring occasionally.

Prepare the pancake mixture: In a large bowl, add the pancake flour and cold water. Stir to mix and stir until the mixture has a gloopy liquid consistency. When the bulgogi is cooked, transfer it to the pancake flour mixture.

Add the chives: Add the chives into the pancake mixture and stir to mix. Make sure the ingredients are evenly distributed.

Fry the bulgogi pancake: Preheat a pan on medium-low heat. Pour about one tablespoon of sunflower oil. Use a ladle about ⅓ cups in size to scoop the pancake mixture and pour it onto the pan. Make sure the pancake is not too thick but thick enough so that it does not tear. The bulgogi pancake takes about two minutes on each side to fully cook.

Prepare the dipping sauce: In a dipping sauce bowl, add soy sauce, sesame seed oil, and sesame seeds. Cut the bulgogi pancake into bite-size pieces and serve with the dipping sauce.

Expert tips

Cut the beef and vegetables as thin as possible to make the bulgogi pajeon crispy on the exterior surface while keeping the interior moist and soft. Korean pancakes taste extra special when they are thin and crispy. Use a generous amount of oil for the bulgogi pajeon. Serve with a dipping sauce made from soy sauce and sesame seed oil. If you are a fan of spicy food, add slices of red chili to the dipping sauce.

How to Store and Reheat Bulgogi Pajeon?

Allow the pancake to cool down and keep it in an airtight container; it can last for up to four days in the fridge and two months in the deep freezer. Reheating the bulgogi pajeon is easy. Preheat a pan on medium-low heat and reheat the pancake for about two minutes on each side. It will be ready to eat. Frozen bulgogi pajeon can be reheated the same way as mentioned above, but give it more time to reach the desired temperature.