KOREAN BEEF PANCAKE RECIPES

Steps:

• For the marinade: Combine 2 tablespoons of the soy sauce or tamari, 2 tablespoons of the water, the honey, the lemon juice), the ginger, and the garlic cloves in a large shallow nonreactive bowl or dish and stir until well combined. Remove meat from the freezer, trim off any excess fat, and trim, across the grain, into paper-thin slices. Add meat to the marinade and marinate covered in the refrigerator for at least 2 hours.
• For the batter: When meat is ready, whisk the all-purpose flour (or gluten-free flour), the rice flour, and baking soda together in a large bowl. Add eggs and water to flour and mix until well combined, and batter resembles pancake batter (a few lumps may remain). Remove meat from marinade and roughly chop into 1-inch pieces, then add to the batter along with all the kimchi and half the green onions and stir to coat thoroughly.
• Add 1 to 2 tablespoons oil to a large nonstick frying pan and heat over medium-high heat. Make sure the oil is hot before you start cooking, and note that the more oil you use, the crispier the pancake will get on the edges. Spoon one-third (about 1 1/2 cups) of the batter (making sure to get the meat and other goodies) into the pan and cook until the underside is golden brown, about 5 minutes.
• Using a large spatula, carefully flip the pancake on the plate and cook until the underside is golden brown, about 3 to 5 minutes more. Slide pancake onto a cutting board and rest. Repeat with remaining oil and batter to make two more pancakes.
• For the dipping sauce: Combine the remaining soy sauce or tamari, water, rice wine vinegar, sesame oil, sesame seeds, chile powder, and remaining scallions in a serving bowl and whisk to combine. Slice pancake into 6 or 8 wedges and serve with dipping sauce.

Steps:

• For dipping sauce: In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside.
• For pancakes: Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6- to 8-inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.
• In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables or meat and stir to blend. Add 1/2 cup ice water and mix again to blend.
• Fill a 1/2-cup measuring cup with batter; pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce, tearing or cutting off pieces of pancake to dip in sauce with fingers or chopsticks.