Ingredients with Measurements:
- 1 lb. boneless beef short ribs, cut into thin strips
- 1/2 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon baking powder
- 1/2 cup water
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 green onions, thinly sliced
- 1 red chili pepper, thinly sliced
- 1/4 cup chopped cilantro
- 1 egg, beaten
Special equipment needed:
- Large non-stick skillet
Step-by-step instructions:
1. In a large bowl, mix together the all-purpose flour, rice flour, salt, black pepper, garlic powder, onion powder, and baking powder.
2. Add the water and mix until a smooth batter forms.
3. In a separate bowl, mix together the soy sauce, sugar, and sesame oil.
4. Add the beef short ribs to the soy sauce mixture and toss to coat.
5. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
6. Dip each piece of beef into the batter, allowing any excess to drip off, and place in the hot skillet.
7. Cook the beef for 2-3 minutes on each side, until golden brown and crispy.
8. Remove the beef from the skillet and place on a paper towel-lined plate to drain any excess oil.
9. In the same skillet, pour the beaten egg and swirl to coat the bottom of the skillet.
10. Add the green onions, red chili pepper, and cilantro to the egg and cook for 1-2 minutes, until the egg is set.
11. Place the cooked beef on top of the egg mixture and fold the egg over the beef to form a pancake.
12. Serve hot with additional soy sauce for dipping.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 20g
- Carbohydrates: 27g
- Protein: 25g
Substitutions for ingredients:
- Beef short ribs can be substituted with chicken, pork, or tofu.
- Rice flour can be substituted with cornstarch or potato starch.
- Red chili pepper can be substituted with jalapeno or serrano pepper.
Variations:
- Add sliced mushrooms or shredded carrots to the egg mixture for additional flavor and texture.
- Use different dipping sauces, such as sweet chili sauce or hoisin sauce.
Tips and tricks:
- Make sure the skillet is hot before adding the beef to ensure a crispy crust.
- Use a non-stick skillet to prevent the pancake from sticking.
- Cut the beef into thin strips for quicker cooking time.
Storage instructions:
- Store any leftover pancake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancake in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pancake on a large platter and garnish with additional cilantro and sliced green onions.
Garnishes:
- Additional cilantro and sliced green onions
Pairings:
- Serve with steamed rice and a side of kimchi for a complete meal.
Suggested side dishes:
- Steamed rice
- Kimchi
- Stir-fried vegetables
Troubleshooting advice:
- If the pancake is sticking to the skillet, add more oil to the pan before cooking.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Galbi Jeon is a popular Korean dish that originated in the Jeolla province of South Korea.
Flavor profiles:
- Savory, salty, slightly sweet, and crispy.
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Korean