Bulgogi Pajeon

I’ve created Bulgogi Pajeon as my own personal invention to honor my love for Korea. The country and people are amazing. This is a dish that you won’t find in South Korea or in the world. It is something that you can make 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 that are marinated in soy sauce and other ingredients. It is absolutely delicious on its own, and its quite popular in Korea. Pajeon is another incredible recipe from Korea. It comprises of vegetables or seafood that have been mixed with a pancake flour. It is a thin type of pancake that is crunchy and perfect with your favorite soda. If you’re feeling for 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 marinated beef that is 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 literally 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 normally consist of carrots, onion, mushrooms and scallions.

Pajeon is the savory Korean pancake that either uses green onions or chives as the main ingredient mixed into the pancake 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 dipping sauce made from soy sauce, sesame seed oil and vinegar.

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

How is Korean pancake, Jeon, different to Western pancakes?

Jeon is the Korean word for pancake, which is similar, but different to 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 savory and enjoyed as an appetizer or side dish. It often uses the vegetables cut thinly and proteins, like seafood or beef. Jeon is also served with dipping sauce made from soy sauce and sesame seed oil, which perfectly balances the overall flavor of the Korean pancake.

Western pancakes use leavening agent to raise the volume of the pancake making the texture airy and fluffy, whereas the Korean pancake is cooked without the leavening agent. Korean pancakes also use a generous amount of oil as they are fried rather than grilled like the Western pancakes. This method results in a crispy texture for the Korean pancake.

Instructions

Prepare the ingredients: Peel the carrot and julienne it into 1 inch length. Thinly slice the onion, clean the mushrooms and thinly slice the knuckle steak to ¼ inch 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: Prepare a large bowl, add the pancake flour and add the cold water. Stir to mix and stir until the mixture has a gloopy liquid consistency. When the bulgogi is cooked, transfer into 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 that is about ⅓ cup size to scoop the pancake mixture, and pour the mixture on the pan. Make sure the pancake is not too thick, but thick enough not to tear. Bulgogi pancake takes about two minutes on each side to fully cook.

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

Expert tips

Cut the beef and the vegetables as thin as possible to make the bulgogi pajeon crispy on the exterior surface, while keeping the inside 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 dipping sauce made from soy sauce and sesame seed oil. If you are a fan of spicy food, add slices of red chili into the dipping sauce.

How to Store and Reheat Bulgogi Pajeon?

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