Korean-style Beef Pancakes (육전) are a traditional Korean dish made by pan-frying thinly sliced beef, lightly seasoned, and coated in a thin batter. Often served during special occasions or as a side dish in Korean meals, this beef pancakes are loved for its tender texture and savory flavor.
In this recipe, we put a modern twist on the classic by using rice paper instead of flour batter. This method makes the pancakes crispy, light, and gluten-free, while keeping the delicious beef flavor front and center. Using CJ Prime Extra Lean Ground Beef, you can enjoy this creative take on a traditional favorite at home with ease.
Ingredients
-
½ onion, finely chopped
-
1 clove garlic, minced
-
1 green onion, finely chopped
-
1 egg
-
Salt and pepper, to taste
-
Cooking oil for frying
Optional for dipping sauce:
-
2 tbsp soy sauce
-
1 tsp rice vinegar
-
½ tsp sesame oil
-
A sprinkle of sesame seeds
-
A pinch of red pepper flakes (optional)
Instructions
-
Prepare the beef mixture
-
In a large bowl, combine the ground beef, onion, garlic, green onion, egg, salt, and pepper. Mix well until evenly blended.
-
-
Soften the rice paper
-
Fill a shallow dish with warm water. Dip one sheet of rice paper for 5–7 seconds until just softened (do not over-soak).
-
-
Fill and fold
-
Place the softened rice paper on a cutting board. Spoon 2–3 tablespoons of the beef mixture onto the center. Fold the rice paper around the filling to make a flat, round pancake. Press gently to keep the shape.
-
-
Pan-fry
-
Heat a skillet over medium heat and add a thin layer of oil. Fry each beef pancake for 3–4 minutes per side until the beef is fully cooked and the rice paper is golden and crisp.
-
-
Serve
-
Drain on paper towels to remove excess oil. Serve hot with the dipping sauce on the side.
-
Tips
-
Keep the rice paper moist by working quickly. If it dries out, it can tear.
-
For extra crispiness, use a little more oil when pan-frying.
-
These pancakes pair beautifully with fresh salad greens or as a side to steamed rice.
