Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 tablespoon sesame oil
- 1/2 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon vegetable oil
- 1 cup kimchi, chopped
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the glutinous rice flour, sugar, and salt. Gradually add water and sesame oil, stirring until a smooth batter forms.
2. Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter into the skillet and spread it out into a thin, even layer. Cook until the edges start to curl up and the bottom is golden brown, about 2-3 minutes. Flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 4-6 beonddeokju pancakes.
3. In a small bowl, whisk together the soy sauce, gochujang, honey, and rice vinegar.
4. Heat the vegetable oil in a skillet over high heat. Add the beef and cook until browned, about 2-3 minutes. Add the kimchi and green onions and cook for another 1-2 minutes.
5. Pour the sauce over the beef and kimchi mixture and stir to coat.
6. To serve, place a beonddeokju pancake on a plate and spoon the beef and kimchi mixture on top. Garnish with sesame seeds.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet for beonddeokju: medium heat
- Skillet for beef and kimchi: high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 44g
- Protein: 18g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken, pork, or tofu.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or bell peppers to the beef and kimchi mixture.
- Use different types of kimchi, such as cucumber or radish kimchi.
- Top with a fried egg for extra protein.
Tips and tricks:
- Make sure the skillet is non-stick to prevent the beonddeokju from sticking.
- Use a ladle to pour the batter into the skillet for even portions.
- To make the beonddeokju pancakes ahead of time, store them in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover beef and kimchi mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef and kimchi mixture in a skillet over medium heat until heated through.
Presentation ideas:
- Stack the beonddeokju pancakes on a plate and spoon the beef and kimchi mixture on top.
- Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Serve with a side of steamed rice or noodles.
- Pair with a cold beer or a glass of chilled white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style potato salad
Troubleshooting advice:
- If the beonddeokju pancakes are sticking to the skillet, add more oil to the skillet before cooking the next pancake.
- If the beef and kimchi mixture is too spicy, add more honey to balance out the heat.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Beonddeokju is a traditional Korean pancake made with glutinous rice flour. It is often served as a snack or dessert.
- Kimchi is a staple in Korean cuisine and is made by fermenting vegetables with spices and seasonings.
Flavor profiles:
- The beonddeokju pancakes are slightly sweet and nutty from the sesame oil.
- The beef and kimchi mixture is spicy, tangy, and savory.
Serving suggestions:
- Serve as an appetizer or main dish.
- Great for a casual dinner party or potluck.
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Region: Korean