Bulgogi Zucchini Pancake
I used leftover Bulgogi. To make this at home, here's the recipe. You can also easily pick up a ready made Bulgogi marinade from Hmart or a Korean grocery store. If you don't have any bulgogi, you can easily use cooked lean ground beef instead. *Not required but adding cornstarch will help to yield a crunchy, crispy pancake exterior.
Servings: 2
Ingredients
- 1 cup cooked bulgogi
- 1/2 zucchini shredded
- 1 or 2 green onions or scallions sliced thin
- 1/2 cup all-purpose flour
- 1 tablespoon cornstarch* optional
- 1/2 cup + 2 teaspoons water
- 1 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 to 2 tablespoons vegetable oil
For the dipping sauce:
- 2 to 3 tablespoons soy sauce
- 1 teaspoons brown rice vinegar
- 1/2 to 1 teaspoons gochugaru
- sesame seeds
Instructions
For the bulgogi zucchini pancakes:
- Prep all of the veggies. Squeeze the shredded zucchini in a paper towel to dry the zucchini as much as possible. Set aside.
- Using a large mixing bowl, whisk together the flour, cornstarch, water, salt, onion powder and garlic powder to make the batter. Add in the cooked chopped bulgogi, shredded zucchini and the green onions. Mix together until everything is coated in the batter.
- Using a large non-stick pan or skillet, heat the vegetable oil over medium high heat. Pour in the batter with the bulgogi, zucchini and the green onions. Flatten and form and shape into a round circle if desired. Cook until golden brown and flip and let the other side cook as well.
For the dipping sauce:
- Whisk together all of the ingredients. Taste and adjust as needed. Serve with the Bulgogi Zucchini Pancakes.
Notes
Here's another option for a dipping sauce