Ttukdak Hyung's Daepa Samgyeopsal Yukjeon

Name: Ttukdak Hyung's Daepa Samgyeopsal Yukjeon
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 100g thinly sliced pork belly (daepa samgyeopsal); 1.5 tbsp pancake mix (buchimgaru); 0.5 tsp beef dashida; 0.5 tsp sugar; A pinch of black pepper; 2-3 eggs; 2 tbsp finely chopped green onion; Cooking oil as needed

An ultra-simple pork pancake made by tossing thinly sliced pork belly, pancake mix, and eggs into a plastic bag, shaking vigorously, then pan-frying in a single pan.

10 min Difficulty Very easy side dish

Main ingredients

Thinly sliced pork belly (daepa samgyeopsal)Pancake mix (buchimgaru)Eggs Green onion

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Thinly sliced pork belly (daepa samgyeopsal)Pancake mix (buchimgaru)Eggs Green onion

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Ingredients needed 1 servings

Recipe

Prepare a clean, disposable plastic bag. Place the thinly sliced pork belly into the bag, separating the slices so they don't clump together.
Add pancake mix, beef dashida for deep umami, sugar for subtle balance, and a sprinkle of black pepper into the bag.
Crack 2-3 fresh eggs directly into the bag, being careful not to let any shell fall in.
Seal the bag with some air inside to puff it up, then shake vigorously up and down until the meat and egg mixture are evenly combined.
Generously coat a frying pan with oil and heat over medium heat. Once hot, pour the entire contents of the bag into the pan.
Spread the batter evenly, then scatter the pre-chopped green onion over the top like a garnish, spreading it evenly.
When the bottom egg batter and pork are golden brown, carefully flip the pancake with a spatula. Cook until the green onion side and meat are fully cooked through.

In a plastic bag, combine thinly sliced pork belly, pancake mix, beef dashida, sugar, black pepper, and eggs.
Seal the bag and shake vigorously to create a well-mixed single-pan batter.
Pour into an oiled pan, spread out, top with green onion, and fry until golden on both sides.

Cooking tips

Using a disposable plastic bag eliminates the need for bowls or dishes, resulting in virtually no cleanup after cooking—an incredibly simple method.
Adding just a small amount of beef dashida (seasoning) serves as a base seasoning for the entire meat and creates an addictive, explosive umami kick.
Because daepa samgyeopsal is very thin, high heat can burn the egg coating before the meat cooks. Be sure to cook over medium-low heat gently.

Recommended for

Those who want to drastically simplify the complicated process of coating and frying individual meat slices for jeon.
Anyone who wants to make a savory, rich meat pancake in 10 minutes to wrap with spicy ramen or enjoy as a beer snack.
People looking to use leftover frozen sliced pork belly to create an impressive and hearty main dish or appetizer.

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