Main ingredients 🥩
남은 불고기minariKorean pancake mixmilkolive oilParmesan cheese페타 치즈그릭 요거트피스타치오
Striker Chef's Water Parsley Bulgogi Cheese Pancake
A fusion pancake made with leftover bulgogi and fragrant water parsley, served with a feta cheese sauce.
🙋 Recommended for
- ⭐ Those who want to cook leftover bulgogi in a special way after the holidays.
- ⭐ Those looking for an exotic appetizer recipe for entertaining guests.
Ingredients needed 🛒2 servings
- Leftover bulgogi 1 bowl
- Water parsley 1 handful
- Pancake mix 1 cup
- Milk 1/2 cup
- Olive oil generously
- Grated Parmesan cheese generously
- Feta cheese 50g
- Greek yogurt 50g
- Pistachios a little
Recipe 🍳
- Finely chop the water parsley and place it in a mixing bowl.
- Finely chop the leftover bulgogi with scissors and mix it with the water parsley.
- Add the pancake mix and gradually add milk while observing the moisture from the meat and vegetables to achieve a thick batter consistency.
- Heat a generous amount of olive oil in a pan, pour in the batter, and spread it thinly to cook.
- Once the pancake is partially cooked, drain some of the oil. Sprinkle generously with grated Parmesan cheese until the meat is no longer visible, then flip and cook until the cheese is melted.
- In a blender, combine feta cheese and Greek yogurt in a 1:1 ratio and blend until smooth to make the sauce.
- Place the cooked pancake on a plate, spread the prepared feta-yogurt sauce over it, and finish by sprinkling with coarsely crushed pistachios.
- Finely chop water parsley and bulgogi.
- Mix pancake mix and milk to achieve the right batter consistency.
- Heat oil in a pan, spread batter, cook, sprinkle Parmesan cheese on one side, then flip and cook.
- Blend feta cheese and Greek yogurt to make the sauce.
- Spread sauce on the pancake and sprinkle with crushed pistachios to finish.
Cooking tips 💡
- Since moisture is released from the meat and vegetables, add milk gradually while checking the consistency, rather than all at once.
- After sprinkling cheese and flipping, reduce heat to medium-low to prevent the cheese from burning.
- Leftover sauce can be stored in the refrigerator and is delicious spread on bread.
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