Korean Spicy Pork Pancake
Yields 2 pancakes
Servings 4
Ingredients
Korean spicy pork pancake
- ½ lb ground pork
- 2 tablespoons gochujang
- 1 ½ teaspoons gochugaru
- 1 ½ teaspoons brown sugar
- 1 ½ teaspoons soy sauce
- 1 ½ teaspoons mirin
- 1 ½ teaspoons minced garlic
- ½ teaspoon sesame oil
- ¼ teaspoon black pepper
- 5 tablespoons oil divided
- 1 cup all-purpose flour (148 grams)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 ¾ cups ice cold water
- 14 whole scallions white ends trimmed
- 1 cup bean sprouts
- 2 large eggs divided
Dipping sauce
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons sesame seeds
- 1 teaspoon gochugaru
Instructions
- Marinade pork. Mix gochujang with gochugaru, brown sugar, soy sauce, mirin, garlic, sesame oil, and black pepper until well combined. Add marinade to pork and mix until well combined. Let sit for 30 minutes.
- Combine soy sauce, rice vinegar, sesame seeds, and gochugaru in a medium bowl. Set aside.
- Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add pork and cook until caramelized and browned, about 5 minutes. Remove from heat and let cool.
- Whisk together all-purpose flour, cornstarch, salt, and ice cold water in a medium bowl until smooth and well combined. Add cooked ground pork and beansprouts and stir until combined.
- Heat 2 tablespoons oil in a large nonstick saute pan over medium heat. Arrange 7 whole scallions in a row. Pour half of pancake batter on top in an even layer. Beat 1 egg and pour over pancake in an even layer. Reduce heat to medium-low and continue to cook until golden brown.
- Flip pancake over and cook until golden brown and crispy, about 3-4 minutes. Flip pancake over once more and increase heat to high. Cook for 1 more minute or until browned and crispy. Remove from heat and keep warm. Repeat with remaining ingredients.
- Serve Korean spicy pork pancakes with dipping sauce.