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Korean Beef, Scallion Pancakes, pan glazed zucchini, basmati rice

Beef Ingredients:

- Lean ground beef 1.5 pounds

- Low sodium soy sauce ¾ cup

- Brown sugar

½ cup

- Scallion, white, minced ½ cup

- Ginger, fresh grated 2 teaspoon

- Garlic, fresh minced 3 teaspoons

- Toasted sesame oil 1 tablespoon

Method of Prep:

In a large skillet, brown beef over medium high heat. Remove excess oil from the pan. Turn heat to low and add scallions, garlic, and ginger. This is called the “trinity” in Asian cuisine. Allow the trinity to sweat for about 30 seconds. Add chili flakes if desired, then add soy sauce and brown sugar. Reduce until the sauce is thick. Add sesame oil at the end. Reserve for service.

Steamed Rice

- Basmati Rice 2 cups

- Water 2 ¾ cups

- Oil 2 tablespoons

- Salt 1 teaspoon

Method of prep:

Bring water, oil, and salt to a boil. A

dd rice to the boiling water and stir. Reduce heat to simmer and cover with a tight fitting lid. Simmer (no peaking!) for about 20 minutes. Remove lid and fluff the rice with a fork. Reserve for service

Scallion Pancakes

- All Purpose flour 2 cups

- Boiling water 1 cup

- Salt 1 teaspoon

- Scallion green tops, minced ½ cup

- Toasted sesame oil

Method of Prep:

In a medium sized bowl, mix together flour and salt. Add boiling water and mix with a wooden spoon until a shaggy dough is formed. Turn the dough out onto a floured surface and knead until smooth. Allow dough to rest covered for 30 minutes. Once the dough has rested, divide into 4 equal parts. Roll each part of the dough out to 1/16th inch thick (pretty thin). Bush oil over the surface of the disk. Sprinkle green onion over the whole surface in a thin layer. Roll the dough away from yourself, like a jelly roll. Then twist the dough into a cinnamon roll shape. Press the dough with your hand and roll into a disk. Allow disks to rest on a plate for 10 minutes before cooking the disks in a saute pan with just a little oil. Pancakes should be crispy and cooked all the way through.

Pan Glazed Zucchini

- Zucchini, sliced thick 12 oz

- Chinese 5 spice 1 teaspoon

- Soy sauce ¼ cup

- Brown sugar 2 tablespoon

- Mustard 1 tablespoon

- Oil ¼ cup

Method of prep:

Evenly coat zucchini with Chinese 5 spice and oil. In a mixing bowl, mix soy sauce, brown sugar, and mustard. Set aside.

Heat a skillet over medium high heat. Brown zucchini until caramelization is achieved. Lower heat to medium and add soy sauce mixture. Evenly coat zucchini and allow sauce to reduce. Remove from pan and serve.

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