Savory Korean Beef
Zucchini Pancakes
These Korean-style beef and zucchini pancakes are the perfect savory treat, featuring a crispy exterior and a delicious, chewy filling of glass noodles.
In many Korean households, pancakes are a staple during holiday gatherings, but this beef and zucchini version has quickly become a modern favorite. The secret lies in combining thinly sliced zucchini, tender minced beef, and chewy glass noodles to create a perfect contrast of textures. It is an incredibly satisfying dish that feels both comforting and surprisingly easy to whip up for a quick dinner or a festive appetizer.
Ingredients
- 1 whole zucchini
- 200 g minced beef
- 50 g glass noodles
- 3 large eggs
- 3 stalks green onions
- 0.5 tbsp oyster sauce
- 1 tsp salt
- 4 tbsp cooking oil
- 1 tbsp sesame seeds
Instructions
- 1Prepare the zucchini
Carefully julienne the zucchini into thin, uniform strips using a sharp knife on a wooden cutting board.
Tip: Keep your knife blade at a consistent angle to ensure even slices. - 2Squeeze the moisture
After sprinkling the julienned zucchini with salt and letting it sit for 10 minutes, use your hands to firmly squeeze out all excess moisture over a bowl.
Tip: Removing the water prevents the pancakes from becoming soggy. - 3Add the beef
Pat the minced beef dry with a paper towel to remove excess blood or moisture, then combine it with the prepared zucchini in a large mixing bowl.
Tip: Dry meat helps the batter hold together better. - 4Incorporate glass noodles
Take the previously soaked glass noodles and use kitchen scissors to snip them into small, manageable pieces directly into the bowl with the beef and zucchini.
Tip: Cut the noodles short to ensure they mix evenly throughout the batter. - 5Season the mixture
Add chopped green onions, half a spoonful of oyster sauce, and three eggs to the bowl. These ingredients will bind the mixture and add savory depth.
Tip: Ensure the eggs are well-cracked to avoid any shell fragments. - 6Mix the batter
Using chopsticks, thoroughly combine all the ingredients in the bowl until you have a uniform batter ready for frying.
Tip: Mix until the egg is fully incorporated and the ingredients are well-distributed. - 7Pan-fry the pancakes
Generously drizzle oil into a hot pan and scoop portions of the prepared beef and vegetable batter into it. Flatten each portion with a spoon or spatula to ensure even thickness and consistent cooking.
Tip: Keep the pan well-oiled to ensure a crispy exterior and prevent sticking. - 8Fold and finish cooking
Once the bottom of the pancake is cooked, use a spatula and tongs to carefully fold it in half. Continue cooking both sides until the pancake is golden brown and fully cooked through.
Tip: Folding the pancake helps cook the thicker center while keeping the outside perfectly crisp.
