Korean Beef Pancake

Instructions

1. Marinate the beef
   In a medium bowl, combine the thinly sliced beef with soy sauce, sesame oil, minced garlic, grated ginger, and brown sugar. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes.
2. Prepare the batter
   In a large bowl, whisk together the flour, cold water, beaten eggs, and salt until smooth. The batter should be thin enough to coat the beef slices but not too runny.
3. Heat the pan
   Heat a large non-stick skillet or griddle over medium heat. Add about 1 tablespoon of vegetable oil and spread it evenly across the surface.
4. Dip and fry the beef
   Dip each slice of marinated beef into the batter, ensuring it's fully coated. Place the battered beef slices onto the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes on each side until golden brown and crispy.
5. Continue cooking in batches
   Add more oil to the pan as needed and continue cooking the remaining beef slices in batches. Transfer the cooked pancakes to a paper towel-lined plate to absorb excess oil.
6. Prepare the dipping sauce
   While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, and sesame seeds in a small bowl. Stir well to mix.
7. Serve the pancakes
   Transfer the beef pancakes to a serving plate. Sprinkle with chopped green onions and serve hot with the dipping sauce on the side.