Bulgogi Pajeon
The flavors of this Bulgogi Pajeon are absolutely delicious.
Servings: 3
Ingredients
- 250 grams Knuckle steak – thinly sliced
- 250 grams Pancake mix flour
- 400 ml Cold water - ice water
Vegetables
- 40 grams Chives - cut into 1 inch length
- 80 grams Mushrooms - Shimeiji
- 1 Onion - thinly sliced
- 30 grams Carrot – Julienned 1 inch length
Spices and Condiments
- ½ tsp Paprika powder
- 1 tsp Oyster sauce
- ¼ tsp Salt
- ¼ tsp Pepper
- ½ tsp Brown sugar
- 2 Tbsp Olive oil
Dipping Sauce
- 1 Tbsp Soy sauce
- 1 tsp Sesame seeds
- ½ Tbsp Sesame seed oil
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 with 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 for ten minutes and occasionally stir.
- 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 it to the pancake flour mixture. At this point, add the chives to the pancake mixture and stir to mix all the ingredients together.
- Fry the bulgogi pancake: Preheat a pan on medium-low heat. Pour one tablespoon of sunflower oil. Use a ladle to scoop the pancake mixture, pour it into the pan, and cook for two minutes on each side.
- Prepare the dipping sauce: Prepare a dipping sauce bowl, add soy sauce, sesame seed oil, and sesame seeds. Serve immediately.