Korean Lotus Root Beef Pancake
Sliced lotus root is sandwiched with seasoned ground beef, coated in pancake batter and egg, then pan-fried. The lotus root keeps its signature crunch even after cooking, contrasting with the savory beef filling. Soy sauce and minced garlic season the beef so each piece is flavorful on its own without requiring a dipping sauce. The lotus root's distinctive hole pattern filled with meat creates an attractive cross-section when sliced.
Adjust Servings
Instructions
- 1
Peel lotus root, slice to 0.5 cm, and soak in vinegar water for 5 minutes.
- 2
Mix ground beef with green onion, garlic, soy sauce, and pepper.
- 3
Pat lotus root dry and dust one side lightly with pancake mix.
- 4
Spread a thin layer of beef mixture on each slice, then coat lightly with beaten egg.
- 5
Pan-fry over medium-low heat, placing the beef side down first.
- 6
Cook 3-4 minutes per side until fully cooked through and plate.
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