Korean · Lunch
Beef Pancake Bites
Pan-fried Korean beef pancake bites made from beef mixed into a savoury egg-and-scallion batter with garlic, sesame oil and gochugaru, cooked into small crisped rounds. Served warm with a soy-vinegar dipping sauce, offering a savoury, slightly nutty bite with a light chewy egg crust.
$5
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
398Calories
27.6gProtein
23gFat
20.5gCarbs
3.6gSugar
1.3gFiber
1180mgSodium
270mgChol
6.1gSat Fat
480mgPotassium
60mgCalcium
3.2mgIron
2mcgVitamin B12
3.5mgVitamin C
low-carb
low-calorie
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Finely chop the beef sirloin into pea-sized pieces and thinly slice the scallions and garlic so they bind evenly throughout the batter.
2
Whisk
In a bowl, whisk together the egg, flour, cornstarch and salt until smooth with no dry lumps remaining.
3
Build
Stir the chopped beef, scallions, garlic, sesame oil and gochugaru into the batter until evenly coated.
4
Fry
Heat vegetable oil in a nonstick skillet over medium heat; drop tablespoon-sized mounds of batter into the pan and fry 2 to 3 minutes per side until edges turn golden brown.
5
Whisk
In a small bowl, whisk the soy sauce, rice vinegar and sugar until the sugar dissolves.
6
Plate
Arrange the beef pancake bites on a plate with the dipping sauce alongside for serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef sirloin
- 22 large eggs
- 44 scallions
- 4 cloves4 cloves garlic
- 4 tsp4 tsp sesame oil
- 1 tsp1 tsp gochugaru
- 4 tbsp4 tbsp all-purpose flour
- 2 tbsp2 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp vegetable oil, for frying
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar
