Ingredients Needed:
- 1 lb. ground beef
- ½ cup chopped onions
- ½ cup chopped carrots
- ½ cup chopped squash
- ½ cup chopped chives
- 3 eggs
- Korean pancake mix (or just plain old flour)
- 1 TB minced garlic, 1 TB sesame oil, 1 TB gook ganjang, ¾ TB salt, ¼ TB pepper, ¼ TB ginger powder
First get your beef and vegetables ready. Don't feel limited to using these EXACT vegetables...use what you have! I've used mushrooms, green onions, and a lot of other stuff too before and it tastes fine.
I used a mandolin to shred my vegetables, then I just took a knife to roughly cut it up into small bits. It makes the job a lot easier if you have a mandolin on hand.
After the vegetables are chopped and ready season it with 1 TB minced garlic, 1 TB sesame oil, 1 TB gook ganjang, ¾ TB salt, ¼ TB pepper, ¼ TB ginger powder and mix it up well using your hands.
Add about 1 pound of beef and mix it well again using your hands.
Get some flour or Korean pancake mix ready in a large bowl and scoop up 1 TB of the meat mixture at a time and using your hands try to form them into small, flat little patties.
Coat them thoroughly in the pancake mix and set aside. I actually had to do this in two separate batches because I ended up with a lot of beef cakes. And YES, this gets very messy...which is why I only make these a few times a year.
In another bowl, crack 3 whole eggs and mix it up really well. Dip each piece of coated beef cake into the egg mixture and then fry it on a frying pan. I found that using a spoon makes transferring the beef cakes a lot easier without breaking them apart.
Make sure you use enough oil to cover the whole pan and then some. Let the beef cake fry on each side for at least 2 minutes. Each time you do another batch, clean off the frying pan with a wet paper towel and start off with fresh oil.
Transfer however much you want to serve over to a plate...
...and then I like to squeeze ketchup on top of each one.
It's all done and ready to be enjoyed! I stored the rest of the beef cakes into a storage container. I'm going to freeze some of them and then defrost them in the upcoming weeks to use as Munchkin's lunch. =)
i'm making this for the hubs tomorrow night! gotta make a run to our (tiny) korean market to get the boochim garu.
ReplyDeletethose look sooo delicious right now (right before lunch time)!
ReplyDeleteMy hubby loves these!! I'm gonna make it tonight! Thanks!
ReplyDeletewoo, i've never tried using boo-chim ga-ru! i always used just flour.
ReplyDeletei'll have to try it...i'm sure it makes it more crispy.
did i tell you how much i love and APPRECIATE your receipe site?
i come here all the time when i'm running out of ideas on what to make for dinner. i never cooked a lot of traditional korean foods so this is a great site for me.
i've already tried a few of your receipes too.
THANKS!!!!!!!
Okay - I just laughed out loud - ahem... my dongrangddengs? Comes frozen from a bag. And LN does not like them very much... I wonder if she'd like freshly made ones better. Any left over? :-)
ReplyDeleteThat looks yummy!
ReplyDeleteI've never used boo choo before. maybe i will try it. looks delicious
ReplyDelete@-christine. this was my first time using boo-choo too. I did it because I had some leftover from the moo-cheh below. normally i always made it with green onions, but it actually came out pretty good. ;)
ReplyDeleteBtw, you might want to consider investing in a food processor. I have a cuisinart mini prep plus and it's awesome. Mandolines scare me. The mini prep makes life so much easier.
ReplyDelete@pinkthumb - is it weird that i'm too lazy to get out my food processor? i hate washing that monstrosity. =P
ReplyDeletei got around to making this tonight and it came out sooo yummy!! it was a hit! i used ground turkey instead and added zucchini, carrots, onion, crimini and scallions. So easy!! :)
ReplyDelete