Beef Pancakes (Soegogi-jeon)

Steps

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1. 1
   Select high-quality steak beef (sirloin or similar) around 1 pound. Slice it thinly.
   ▶ ≈0:25
2. 2
   Place the sliced beef in a bowl and add a pinch of salt.
   ▶ ≈1:23
3. 3
   Mince 2 garlic cloves and add them to the beef.
   ▶ ≈1:41
4. 4
   Drizzle with sesame oil and mix well.
   ▶ ≈2:01
5. 5
   Coat the beef evenly with flour (about 1/3 cup).
   ▶ ≈2:24
6. 6
   Crack an egg into the mixture and combine well by hand, distributing the sesame oil aroma evenly. Add another pinch of salt.
   ▶ ≈2:36
7. 7
   Heat oil in a skillet over medium heat.
   ▶ ≈3:43
8. 8
   Carefully place the beef mixture into the hot oil one piece at a time, spreading it flat with a spoon.
   ▶ ≈4:03
9. 9
   After about 1 minute, when the bottom turns light golden brown, flip it. Avoid overcooking—aim for a pale golden brown color, not deep brown.
   ▶ ≈4:38
10. 10
    Once both sides are light golden brown, transfer to a plate lined with paper towels to drain excess oil.
    ▶ ≈5:18
11. 11
    Repeat steps 7-10 with fresh oil for the remaining beef mixture, using the same cooking method.
    ▶ ≈5:27
12. 12
    The beef pancakes are now ready to serve with rice as a side dish or as part of a lunchbox meal.
    ▶ ≈6:22