Video: Beef Pancakes – Soegogi-jeon: 쇠고기전 (via Maangchi.com)

Korean-born Chef Maangchi walks us through her recipe for beef pancakes.  Start with a tender cut of beef and fry delicately.  Also included in this show: fresh cucumber salad and dried squid with chilis.  Don’t forget fruit for dessert!  Maangchi is witty, engaging, and talented, enjoy.

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Today let’s make some soegogi-jeon, or beef pancakes. It’s a super-simple recipe that pretty much every meat eater loves: nice, tender beef sliced thinly, battered lightly in flour and egg and pan fried quickly. The result is light, meaty, savory, golden brown, and really delicious.

This is a Korean side dish (banchan) recipe meant to be served with rice, and I used to make it all the time for my children’s lunchboxes, like the one I make in the video. However they also go well with noodles and are a big hit when paired with beer, too.

Photo Credit: Maangchi.com

It’s best to make these on the spot and eat them right away, which makes them a perfect go-to when guests drop over. But you can also make them ahead and break them out when you need them. Just be sure to give them another quick pan fry before serving, just to freshen them up again.

Enjoy the recipe, and enjoy some beef pancakes!

Ingredients (makes 30-32 pancakes)

• 1 pound fat trimmed sirloin steak
• 1 teaspoon plus 1 pinch of salt
• ½ teaspoon ground black pepper
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• ⅓ cup flour (or rice flour)
• ¼ cup cooking oil (grape seed oil, corn, or vegetable oil)
• 3 eggs

Directions

1. Slice the beef thinly into bite size pieces ¼ inch thick. Lay them on a large cutting board or a tray, spaced so they don’t touch one another.
2. Sprinkle 1 teaspoon salt evenly over the slices.
3. Add the minced garlic using your fingers, spreading evenly on each slice.
4. Add the ground black pepper evenly on each slice.
5. Drizzle the sesame oil over the beef and spread it evenly on each slice with your hand.

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