Korean Style Pancakes with Scotch Fillet, Kimchi & Spring Onions

Korean Style Pancakes with Scotch Fillet, Kimchi & Spring Onions

Ingredients

For the Bulgogi Beef

2 Harvey Beef Scotch Fillets

4 tbsp soy sauce

2 tbsp sesame oil

2 tbsp brown sugar

5 cloves garlic

2 tbsp apple cider vinegar

½ tsp white pepper

 

For the Pancake

1 cup flour

1 tsp baking powder

2 eggs beaten

1 cup cold water

1 bunch spring onions, thinly sliced

½ cup Kimchi (available from Asian supermarkets)

1 tsp salt

3 tbsp canola oil for frying

Instructions

  1. Slice steak into long thin pieces. Mix together the bulgogi marinade and toss through steak then marinade for 10 minutes.
  2. For the pancake – mix all ingredients together apart from the kimchi and spring onions, and rest for 10 minutes.
  3. Heat a frypan over a high heat and coat with a thin layer of oil, stir fry the beef in batches and transfer to a plate.
  4. Heat a clean fry pan over a medium heat and cover with a thin layer of oil, pour a ladle of batter over the frypan in a thin layer, sprinkle over spring onions and kimchi, cook for 3-4 minutes until golden brown and crisp on the bottom, turn over with a spatula and finish cooking for another 2 minutes.
  5. Sprinkle beef over each pancake and garnish with extra kimchi and spring onions.
  6. Serve with your favorite soy or spicy sauce.

 

Servings

4
Stores Directions