We Invented Our Korean Bulgolgi Pancakes over a weekend of testing! We visited South Korea and felt the heartbeat of Korean cuisine. The Korean culture and food was incredible. We’re going to share what we’ve learned with you.
Why is Korean Street Food so Delicious?
Korean street food has all of the common elements of other street foods. It’s very quick to make . Street food is often cheap and absolutely delicious. We tried our best to capture the essence of Korean street food in this simple to make dish.
The Street Food Scene
The Seoul and Gangnam street food scene thrives with made-to-order treats. It was almost impossible to keep away from the delicious bread dough styled pancake called Hotteok. Hotteok has a mix of sugar, honey, cinnamon and peanuts stuffed inside. We invented a savory version.
We combined the homemade pancake dough with a bulgogi beef filling. The result was a new, unique and delicious flavor profile. We call it Korean Bulgogi Pancakes!
Absolutely Simple Dough
The Secret to Korean Bulgolgi Pancakes!
We’ve combined simplicity and taste into the dough. Dough is often the thing that scares off first-timers. Knowing that, we made sure it is simple to make and doesn’t scrimp on great tasting reward for effort.
Instant dried yeast is simple to use and easy to find in stores, that’s our choice. You could easily substitute it with a yeast of your choice if you have your own favorite.
Start the Dough
You simply mix the oil, warm water, yeast, and sugar and stir to combine. There is no reason to wait for it to bloom with Instant Dry Yeast. There are two choices for making the dough; by hand and by food processor. Mix the dough by hand, if you have time, or use a food processor to form the dough. It will take only 30 seconds of pulsing in a food processor. Rest the dough for an hour in a warm place, or for as long as it takes to double in size.
After the dough has risen, knead it by hand until it returns to approximately the same size as before it rose. Cut it into six evenly sized portions. We think the easiest way to do this is to roll it into a long sausage shape. From there you can more accurately divide the portions.
The Second Rise
Place the dough portions on a tray, cover in cling film, leave it in a warm place to rise again. The second coming! Let it rise again, it should reach around double the size again, or close to anyway. The dough is now ready! Congratulations you’re on your way to making your own delicious Korean Bulgolgi Pancakes!
Feel Like Having a Try at Making Korean Bulgolgi Pancakes?
If you’re tempted, maybe you could try cooking it yourself. It’s an easy cook recipe and there’s no hard to find ingredients to stand in your way either!
Our simple recipe will get you eating fast! We’re pretty sure you will make Korean Bulgolgi Pancakes again and again.
Check out the recipe for how to make Korean Bulgolgi Pancakes:
Korean Bulgolgi Pancakes
- small mixing bowl
- large mixing bowl for dough
- medium fry pan or hotplate
- 400 g eye fillet beef sliced
- 2 ½ cups plain flour
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp yeast
- ½ tsp salt
- 1 tbsp oil
- Oil for cooking
- 1/3 cup soy
- 1 tbsp sesame oil
- 3 tbsp sugar
- 3 tsp garlic minced
- 2 tbsp sesame seeds toasted
- ½ tsp pepper
- ½ tsp gochujang paste
- ½ cup whole egg
- 3 tbsp kimchi
- In a bowl, combine marinade ingredients and stir well. Add sliced beef to marinate for one hour.
- Brown meat in a fry pan with 1 tbsp oil. Set aside to cool.
- Combine mayonnaise and kimchi liquid thoroughly and put aside.
- In a bowl, combine warm water, sugar, yeast, salt and oil, mix well to activate yeast (5 mins).
- Add 2 cups of flour and mix to form dough. Place bowl in a warm area for one hour to rise, covered with cling wrap.
- Knead dough again until smooth and remove air bubbles. Cut the dough into 8 even portions.
- Using 1 ball of dough, flatten by hand and make a small well shape in the middle, fill with meat, then shape the dough into a ball shape to cover the meat.
- Heat oil in a fry pan, place the dough ball into the pan then press to flatten. Cook for one minute, then flip. Put a lid on the fry pan and let it cook for 2 minutes. Flip again and cook for 1 minute, then remove.
- Serve with kimchi mayonnaise.