Skewered Pancakes With Vegetables And Beef (pasanjeok)
Instructions
Cut about 200 grams (7-8 oz) of sirloin steak into strips about 5 inches long (13 cm), inch wide (1.25 cm), and inch thick (1.25 cm)
Tenderize by pounding the beef strips against the grain with the back of the blade of your kitchen knife..
Put the beef into a bowl and add 1 clove of minced garlic, 1 ts honey, tbs soy sauce, 1ts sesame oil, and ts ground black pepper. Mix it with a spoon well and refrigerate it.
Prepare your vegetables:
Cut 1 large carrot into several strips 4 inches long, inch wide, and inch thick.
Cut 6-7 stalks of asparagus (top leafy part) into 4 inch long pieces.
Cut 6-7 stalks of green onions into 4 inch long pieces.
Boil 4 cups of water in a pot.
Add 1 ts salt to the boiling water and blanch carrot strips, asparagus, and white part of green onions for 1 minute with the lid closed.
*tip: dont blanch the green part of the green onions!
1 minute later, strain the vegetables, rinse in cold water, and drain.
Put green onions, carrot, asparagus, beef strips on the skewers.
Make batter by mixing cup flour, cup water, and ts salt in a bowl.
Drizzle some vegetable oil on a heated non-stick pan. Dip each skewer into the batter and put it on the pan to cook.
*tip: Control the heat so as not to burn the skewers
About 1 minute later, turn over the skewers when the bottom part is light golden brown and cook for another minute. Cooking time should only be a few minutes because all hard ingredients are pre-cooked. When the beef strips are cooked, the pancake is done.
soegogi sanjeok (skewered beef pancake)
Make dipping sauce by mixing 1 tbs soy sauce, 1 tbs vinegar, and tbs chopped green onions.
