Beef and Scallion Pancake recipe - ingredients, nutrition and when to eat it
This golden-brown pancake is filled with beef and scallions. The nutty batter pairs with the fresh scallion aroma and savory beef, making it a satisfying…
This golden-brown pancake is filled with beef and scallions. The nutty batter pairs with the fresh scallion aroma and savory beef, making it a satisfying choice for lunch or dinner.
Chinese · 25 minutes to cook
Nutrition (per 278.2g serving): 500.3 kcal · protein 22.4g · carbohydrate 49.3g · fat 23.1g · sodium 1145.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Overmixing the batter can make the pancake firm, so stir only until the flour has just disappeared.
Tips: Pat the scallions dry before adding them so the batter does not become watery and the edges turn extra crisp.
Tips: When flipping, cover the pan with a plate, turn it over, then slide the pancake back in so it keeps its shape.
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Ingredients (1 serving)
- Korean pancake mix — 60 g
- Lean beef — 70 g
- Scallions — 40 g
- Water — 50 ml
- Egg — 0.5 pc
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Cooking oil — 1.5 Tbsp
- Vinegar — 0.5 Tbsp
- Sugar — 0.3 tsp