Description
This bulgogi pajeon sandwich layers sweet-savory marinated Korean beef and melty mozzarella between two crispy veggie pancakes for the ultimate Korean comfort food mashup.
Ingredients
Units
Scale
- 4 green onions, cut into 1 inch pieces
- 1/3 cup leek, thinly sliced into 1 inch strips
- 1/2 cup zucchini, thinly sliced into strips
- 1 jalapeno, sliced
- 1/3 cup onion, sliced
- 1/3 cup sweet potato, cut into thin strips
- 1 baby portobello, sliced
- 3/4 cup Assi Pancake Mix
- 3/4 cup water
- 1 lb thinly sliced beef
- 1/2 yellow onion, sliced
- 14 oz Assi Bulgogi Sauce
- 2 slices mozzarella cheese
- vegetable oil, for frying
- Equipment
- Small nonstick pan
- Frying pan
- Mixing bowls
- Kitchen tongs
- Spatula
Instructions
- Marinate the beef. Combine the beef, sliced yellow onion, and bulgogi sauce in a freezer bag, toss to coat, and refrigerate at least 30 minutes.
- Cook the beef. Cook the marinated beef and onions in a large pan over medium heat until done, then set aside, leaving most of the excess liquid behind.
- Mix the batter. Slice all the veggies into a large bowl, add the pancake mix and water, and stir until everything is coated.
- Fry the first pancake. Heat a generous amount of oil in a small nonstick pan over medium heat. Stir the veggie mix and add half, spreading it into a thin even layer.
- Crisp and flip. Cook about 5 minutes until golden and crispy, swirling the pan, then flip and cook another 4 minutes.
- Melt the cheese. Lay a slice of mozzarella on top and cover the pan until melted. Repeat with the rest of the batter for the second pancake.
- Build it. Place half the bulgogi on one pancake, top with the other, then slice and serve. Repeat for the second sandwich.
Notes
- Marinate the thin beef at least 30 minutes; longer is even better.
- Be generous with the oil so the pajeon edges fry up crispy, not pale.
- Spread the batter thin and even so the pancake cooks through and crisps.
- Drain most of the liquid off the cooked beef so the sandwich stays crisp.
- Serve with a soy-and-rice-vinegar dipping sauce to cut the richness.
- Prep Time: 35
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 760 kcal
- Sugar: 18g
- Sodium: 1450mg
- Fat: 42g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 115mg