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  • (knife chops)

  • - Hello everybody!

  • What are you doing?

  • What are you making these days?

  • Today, I'm going to show you

  • a very easy, simple recipe, but delicious.

  • Beef pancakes!

  • It's called soegogi-jeon.

  • You can serve as a side dish for rice.

  • This soegogi-jeon is a really great item

  • for Korean dosirak, lunchbox.

  • I'm going to show you how to make

  • Korean dosirak, lunchbox, later.

  • With one pound of soegogi, beef,

  • you can feed a lot of people.

  • Let's start!

  • So this is one pound,

  • it has to be very tender meat.

  • This is is a steak cut.

  • Nice, a good quality, prime cut beef.

  • You can use sirloin, or loin.

  • So we've gotta choose a really good quality,

  • because when this is cooked,

  • it should be really chewy and tender.

  • Even though a little expensive,

  • it's worth paying money.

  • Let's trim this fat.

  • Okay.

  • This is a side dish.

  • It should be a little salty,

  • because we are going to serve it with rice.

  • (pepper mill grinding)

  • We need garlic.

  • 'Cause garlic makes it really tasty and flavorful.

  • (knife smacks against cutting board)

  • Two garlic cloves.

  • (knife mincing)

  • (knife chopping)

  • 'Kay, garlic.

  • We minced the garlic.

  • (hands slapping against meat slices)

  • And then what do you think we need?

  • Yes, yes!

  • Sesame oil!

  • And then--

  • (hands slapping against meat slices)

  • also, use your hand.

  • Delicious, already!

  • Smells good, looks good.

  • (water splashing)

  • We need to coat this guy with flour.

  • One-third cup, I already pre-measured.

  • And then, like this.

  • This sesame oil makes it look shiny

  • and really tasty.

  • There are a lot of Korean pancakes.

  • As you know, so many pancake,

  • I, so far, I posted many pancake recipe

  • and also in my cookbook.

  • Cookbook is a total, whole,

  • one chapter is pancakes.

  • If people ask me, "Maangchi,

  • when can you run out of your recipes?"

  • Never!

  • Even if just, if I make pancake

  • with hundreds of ingredients,

  • if I make a pancake video,

  • it'll keep going on!

  • (egg shells crack)

  • And, a pinch of salt.

  • And beat.

  • (fork whisking eggs against steel bowl)

  • Medium heat is good because

  • we don't want to burn this pancake.

  • When we see Korean pancake

  • if it is too burnt,

  • and the color is really dark brown,

  • it's not pretty and it's not appetizing.

  • So we always say,

  • "Who made this?

  • "What a beautiful color!"

  • It should be a little light golden-brown.

  • I'm using grape seed oil,

  • you can use corn or vegetable oil, too.

  • And swirl this,

  • to spread it all evenly.

  • Pick this one, like this, and dip.

  • (pan sizzles)

  • (pan sizzles)

  • (sizzling increases with addition of food)

  • I'm gonna lower the heat

  • little bit.

  • (food sizzles)

  • Very easy, even in one minute, we cooked.

  • The bottom side, light to golden brown.

  • When you make a pancake, it smells,

  • oh, this aroma is full

  • all over this house.

  • done!

  • So second batch, before doing this,

  • I like to clean my pan.

  • So that we keep this very beautiful

  • yellow color pancake.

  • And, same method, oil,

  • (oil crackles in pan)

  • (pan sizzles)

  • (sizzling increases)

  • (louder sizzling)

  • (sizzling increases as food is flipped)

  • (paper towel scrubs against pan)

  • Oil.

  • (oil crackles)

  • (food sizzles)

  • (food continues to sizzle)

  • Look at this!

  • We made the pancakes,

  • soegogi pancakes!

  • a lot, heavy.

  • I'm going to make my lunchbox with this.

  • (knife chopping)

  • (steel bowl rings)

  • And pinch of salt.

  • (cucumbers tumble grittily with salt)

  • In three minutes, it's going to sweat,

  • and we need to remove the excess water,

  • and then stir-fry,

  • little bit, with cooking oil, and then saute.

  • Lunchbox rice.

  • This multigrain rice, it's japgokbap.

  • This is squid, dried squid.

  • Shredded, dried squid.

  • I seasoned with red-pepper paste

  • based seasoning mixture.

  • Really juicy.

  • And then, yeah.

  • For this empty spot we need to fill out with this.

  • And then cucumber, see?

  • Sweating.

  • (paper towel wads up)

  • Cooking oil.

  • (cucumber slices drop) (loud, immediate sizzling)

  • One... two...three...

  • nine... ten! Ten seconds!

  • Let's turn off.

  • (sizzling gradually decreases)

  • And sesame seeds

  • for squid.

  • Clean, nicely.

  • (knife slices crisply into peach)

  • (flesh breaks away from pit)

  • (knife slices crisply)

  • This is Korean lunchbox, dosirak.

  • I used to make this for my children

  • all the time.

  • (lid closes)

  • (latch snaps)

  • If you make this for your children,

  • or husband and wife,

  • they will be so happy,

  • they will see love!

  • Your love through this dosirak.

  • If you take this to your work,

  • you coworkers will be all

  • envious of this.

  • They will ask you,

  • "What is it?"

  • "Yes, I make the Korean dosirak!"

  • You can say that!

  • Mm!

  • Delicious!

  • It's so tender!

  • Tender and juicy and nutty.

  • And also garlicky, sesame oily

  • and peppery!

  • And a little salty, because this is a side dish.

  • Mixture of all kinds of flavor.

  • So make this soegogi-jeon

  • and make yourself and your family,

  • friends happy!

  • So happy cooking, everybody!

  • Enjoy my recipe,

  • see you next time,