Korean Lotus Root Beef Pancake
Slice 300 g lotus root into 0.5 cm rounds and put them straight into 1 L water with 2 tbsp vinegar for 5 minutes, then pat both sides thoroughly dry. Knead the beef filling for 3 minutes until sticky and spread it 2 to 3 mm thick on the side brushed with pancake mix. Over medium-low heat, cook beef side down for 2 minutes so the filling seals to the lotus root, then the other side for 3 to 4 minutes until a chopstick pierces through easily.
Quick answer
- Total time
- 43 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Lotus root stays crisp even when fully cooked, and here a thin layer of seasoned ground beef is pressed onto each slice, giving one bite two very different textures.
Read more
The slices go into the pan beef side down first, letting the meat set onto the root.
Ingredients
Instructions
- 1
Peel lotus root (300 g) and slice into 0.5 cm rounds.
Submerge immediately in vinegar water (1 L water + 2 tbsp vinegar) for 5 minutes to prevent browning and remove bitterness.
- 2
Combine ground beef (200 g), finely chopped green onion (30 g), garlic (1 tsp), soy sauce (1.5 tbsp), and pepper (1 g) in a bowl.
Knead by hand for 3 minutes until the mixture becomes sticky.
- 3
Remove lotus root from the soak and pat both sides thoroughly dry with paper towel.
Lightly brush only one side with a small amount of the pancake mix (from the 100 g). The beef filling will go on this side.
- 4
Spread a 2-3 mm thin layer of beef filling on each lotus slice.
Dust lightly with the remaining pancake mix, then brush with egg wash made from 2 eggs.
- 5
Heat oil (3 tbsp) in a pan over medium-low heat.
Place each piece beef-side down and cook for 2 minutes. Cooking the beef side first lets it seal against the lotus root so it stays in place.
- 6
Flip and cook the lotus root side for 3-4 minutes until completely tender.
Test with a chopstick; it should pierce through easily. Plate with the beef side facing up.
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