Korean Style Pancakes with Scotch Fillet, Kimchi & Spring Onions

Korean Style Pancakes with Scotch Fillet, Kimchi & Spring Onions


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


  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.



Stores Directions