Maangchi Pasanjeok
The original author's official video demonstrates this dish.
Official cooking video · Maangchi · YOUTUBEPasanjeok: Korean Beef, Scallion and Carrot Skewered Pancakes (5)
These traditional pan-fried skewers combine scallion, beef and carrot in an egg-flour coating, not rice cakes.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
For the dip, mix 1 tbsp soy sauce, 1 tbsp vinegar, 1 tbsp chopped scallion and 1/2 tsp sesame.
- 02
Cut beef into ten thin strips about 12 cm long. Mix with garlic, 2 tsp soy sauce, sugar, sesame oil, pepper and remaining 1 tbsp scallion.
- 03
Cut scallions into 10 cm pieces and carrots into matching slim sticks. Microwave carrots about 1 minute to soften slightly.
- 04
Thread beef, scallion and carrot onto 5 skewers. Sprinkle salt over scallions, dust lightly with flour and dip into beaten egg.
- 05
Oil a pan over medium heat and fry 2–3 skewers at a time, turning for about 8–10 minutes. Ensure the egg coating is set and the center reaches 71°C.
- 06
Serve promptly with dip. Refrigerate leftovers within 2 hours and reheat to 74°C.
Before you cook
Separate utensils for raw beef and eggs and wash hands. Cook egg-coated skewers to 71°C. Never use raw-meat marinade as the dipping sauce. Allergens: wheat, eggs, soy, sesame.
Allergens: 밀, 달걀, 대두, 참깨
Image & source credits
These illustrations stand in for food photos.
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