Jeon Voyage
Korean Savory Pancakes with Chopped Beef and Steak Sauce
35 minutes
Serves 4
BreakfastKoreanDairy-freeNut-free
Herb's take
This breakfast spin on the classic Korean jeon folds tender chopped beef and the bold tang of A1 steak sauce into a crisp-edged, savory pancake. Along the way, you’ll master the art of making a custardy jeon batter and pan-frying to golden perfection, no passport required, just a spatula and a sense of adventure.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the chopped beef with 1 tablespoon of A1 steak sauce and set aside to marinate for 10 minutes.
- 02While the beef marinates, add the scallions, carrot, onion, and garlic to a large mixing bowl.
- 03In a separate bowl, whisk the eggs with cold water until fully blended.
- 04Add the flour, potato starch, soy sauce, sesame oil, baking powder, and sugar to the vegetables. Pour in the egg mixture and stir to create a batter.
- 05Fold in the marinated beef along with any juices.
- 06Heat 2 tablespoons of neutral oil in a large nonstick skillet over medium heat. When hot, add a quarter of the batter, spreading into a 6-inch round.
- 07Cook for 3 to 4 minutes until golden and crisp on the bottom, then flip and cook another 3 minutes. Transfer to a wire rack and repeat with remaining batter, adding oil as needed.
- 08To make the dipping sauce, whisk together the remaining 2 tablespoons A1 steak sauce, rice vinegar, and gochugaru in a small bowl.
- 09Serve the jeon hot with dipping sauce on the side. Season with salt and pepper to taste at the table.
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