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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Korean Sesame Garlic Beef And Zucchini Pancakes · Cooking Culmination

Discover / Korean

Editorial sample recipeKoreanintermediateHalalDairy-Free

Korean Sesame Garlic Beef And Zucchini Pancakes

Name: Korean Sesame Garlic Beef And Zucchini Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 200 g halal ground beef, lean; 1 medium zucchini, sliced into thin matchsticks; 1 cup all-purpose flour; 0.25 cup cornstarch; 1 large egg, beaten; 0.75 cup ice water; 2 tbsp halal soy sauce; 1 tbsp toasted sesame oil; 3 tbsp vegetable oil, for frying

Crispy savory Korean pancakes studded with seasoned ground beef and tender sliced zucchini, served with a tangy soy dipping sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Korean Sesame Garlic Beef And Zucchini Pancakes

AI illustration

Ingredients

Servings

200 g halal ground beeflean
1 medium zucchinisliced into thin matchsticks
240 ml all-purpose flour
60 ml cornstarch
1 large eggbeaten
180 ml ice water
2 tbsp halal soy sauce
1 tbsp toasted sesame oil
3 tbsp vegetable oilfor frying

Allergen information

This recipe contains or may contain:

eggs
gluten
sesame
soy
wheat

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Ice-Cold Batter Binding

Combining ice water with cornstarch and flour to minimize gluten formation for an exceptionally light and crispy crust.

Instructions

Season ground beef with 1 tablespoon soy sauce and sesame oil in a small bowl; set aside.

Step 1:

Step 2: Whisk flour, cornstarch, egg, and ice water in a mixing bowl until just combined; do not overmix.

Step 3: Fold matchstick zucchini and seasoned raw ground beef evenly into the cold batter.

Step 4: Heat 1.5 tablespoons vegetable oil in a large non-stick skillet over medium-high heat.

Step 5: Pour half the batter into the pan, flattening it with a spatula into a thin round pancake.

Step 6: Cook for 4 to 5 minutes until bottom is golden and crispy, flip, add more oil to the edge, and cook another 4 minutes until fully set and beef is cooked through. Repeat for second pancake.

Cooking tips

Using ice-cold water restricts gluten development, resulting in a significantly crispier pancake crust.
Press the pancake down gently with a spatula after flipping to ensure even contact with the hot skillet.
Original home-cooking adaptation inspired by Korean; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.