Beef Pancakes (Soegogi Jeon) | 쇠고기전

pronounced: soe-goh-ghee

What: Seogogi Jeon, aka Beef Pancakes, to me is bacon’s long-lost sister. It’s essentially beef strips coated in an egg batter, but seasoned in a way that makes them just as savory and delicious as bacon. My Mom seasons it just right to transform these beef strips into something more.

Taste: Savory, addicting, umami, and a tad sweet from the marinade.

How It’s Made: Season meat. Seasons eggs. Dip meat in flour, then dip in eggs. Cook on pan. Very easy recipe!

How to Serve: Enjoy as you would with bacon! On your breakfast plate, in a sandwich, as a snack with some beer, etc. They’re best eaten right away but taste just as good when reheated.

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Yield: 8-10

Author: Sarah Ahn

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Beef Pancakes (Soegogi Jeon) | 쇠고기전

Soegogi Jeon, the long-lost sister of bacon, is a beef version that boasts the same savory, flavorful, and versatile qualities.

Prep time: 20 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 10 M

Ingredients

Seasoning the Meat

• 1 lb Beef Loin New York Boneless strips (we buy from Costco! They're already sliced thinly and ready to go)
• Measurements are not required to season the meat but are provided below to give you an idea of how much to use. Feel free to mise en place the ingredients beforehand:
• 1/2 tsp MSG salt (4g) (we use this Korean seasoning brand; can substitute regular salt but won't be as flavorful)
• 2 Tbsp sugar (33g) (feel free to use less, but won't be as flavorful)
• 1 Tbsp fine onion powder (8g) (not granulated, but fine powder)
• 1 tsp ginger powder (3g)
• Black pepper (don't use too much!)
• 1/2 cup plum extract (126g) (we use CJ Foods Beksul brand)
• 1/2 cup garlic, finely minced (80g)

Seasoning Egg Batter

• 8 large eggs
• 1 tsp sugar
• 1 tsp dasida (we use CJ Foods brand)
• 1/2 tsp MSG salt (we use this Korean seasoning brand; can substitute regular salt but won't be as flavorful)

• 2 1/2 heaping cups Korean frying flour mix (343g) (We use either Sempio or CJ Foods brand)
• 1/2 cup cooking oil (93g) (we use avocado oil)

Instructions

1. Lay out the individual meat slices on a large tray. Evenly sprinkle 1/2 tsp (4g) of MSG salt, 2 Tbsp (33g) of sugar, 1 Tbsp (8g) of fine onion powder, 1 tsp (3g) ginger powder, and black pepper (don't use too much) over the entirety of the meat slices both FRONT and BACK.
2. Pour 1/2 cup plum extract into a small bowl, and brush plum extract over the meat slices both FRONT and BACK.
3. Rub 1/2 cup finely minced garlic (80g) evenly onto ONE side of meat slices, pressing the garlic into the meat. Do not apply to back side of meat slices.
4. Set aside for 30 minutes or refrigerate for up to 24 hours.
5. Now let's set up the dipping station: To a large bowl, whisk 8 large eggs, 1 tsp dasida, and 1/2 tsp MSG salt. Add to a large bowl or tray to dip meat slices. Additionally, pour 2 1/2 cups frying mix flour (343g) to large bowl or tray to dip meat slices.
6. Heat largest frying pan or griddle over medium heat. Add in a generous amount of oil to pan (we used 1/2 cup of oil TOTAL for this batch).
7. Working with one meat slice at a time, dip meat slices into flour and coat it thinly. Then dip into egg batter and coat thinly, letting excess egg batter drip off. Place into heated pan, and repeat until your pan is moderately full with meat slices (My Mom could only fit 3 slices in her pan).
8. Cook meat slices on each side until it starts to turn golden brown (about 1 minute per side; it cooks fast!) and flip and repeat to cook other side. Add more oil if there is not enough. My Mom regularly added more oil to bare spots. Set aside and repeat until all meat slices are cooked.
9. Enjoy as you would with rice or as you would with bacon! Let it cool down and refrigerate. Reheat on stove or microwave.

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Tag @ahnestkitchen on instagram and hashtag it # foodfortheseoul

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