Korean Bulgolgi Pancakes
We have combined one of South Korea's sensationsal sweet sstreet food pancakes with the savoury bulgolgi filling and we LOVE it!It's new, funky and DEELICIOUS, enjoy!
Servings 2
Calories 0.4kcal
Cost $10
Equipment
- small mixing bowl
- large mixing bowl for dough
- medium fry pan or hotplate
Ingredients
- 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
Marinade
- 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
Kimchi Mayo
- ½ cup whole egg
- mayonnaise
- 3 tbsp kimchi
Instructions
- 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.