Korean · intermediate
Korean Sesame Garlic Beef And Zucchini Pancakes
Crispy savory Korean pancakes studded with seasoned ground beef and tender sliced zucchini, served with a tangy soy dipping sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season ground beef with 1 tablespoon soy sauce and sesame oil in a small bowl; set aside.
- 02
Whisk flour, cornstarch, egg, and ice water in a mixing bowl until just combined; do not overmix.
- 03
Fold matchstick zucchini and seasoned raw ground beef evenly into the cold batter.
- 04
Heat 1.5 tablespoons vegetable oil in a large non-stick skillet over medium-high heat.
- 05
Pour half the batter into the pan, flattening it with a spatula into a thin round pancake.
- 06
Cook for 4 to 5 minutes until bottom is golden and crispy, flip, add more oil to the edge, and cook another 4 minutes until fully set and beef is cooked through. Repeat for second pancake.
A LITTLE KITCHEN KNOW-HOW
Ice-Cold Batter Binding
Combining ice water with cornstarch and flour to minimize gluten formation for an exceptionally light and crispy crust.
Notes from the kitchen
- Using ice-cold water restricts gluten development, resulting in a significantly crispier pancake crust.
- Press the pancake down gently with a spatula after flipping to ensure even contact with the hot skillet.
- Original home-cooking adaptation inspired by Korean; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
