Gukbap-Inspired Savory Rice Pancakes

Instructions

1. 1

   In a large bowl, whisk together glutinous rice flour and all-purpose flour.

   ~2 min
2. 2

   Gradually add water, stirring until a smooth, thick batter forms. Cover and let rest for 30 minutes.

   ~32 min
3. 3

   Finely chop the kimchi. In a separate small bowl, marinate the thinly sliced beef with soy sauce, sesame oil, minced garlic, salt, and black pepper.

   ~5 min
4. 4

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the marinated beef and stir-fry until browned. Remove from pan and set aside.

   ~7 min
5. 5

   Add the chopped kimchi to the same frying pan and sauté for 3-5 minutes until softened. Remove from pan and set aside.

   ~7 min
6. 6

   In the medium saucepan, combine beef broth and anchovy extract. Bring to a simmer over medium heat and keep warm.

   ~15 min
7. 7

   Add the sautéed kimchi and stir-fried beef to the rice batter. Mix well to evenly distribute.

   ~2 min
8. 8

   Heat the remaining 1 tablespoon of vegetable oil in the frying pan over medium heat. Pour about 1/4 of the batter into the pan, spreading it evenly to form a pancake.

   ~1 min
9. 9

   Cook for 4-5 minutes per side, until golden brown and cooked through. Repeat with the remaining batter to make 3 more pancakes.

   ~16 min
10. 10

    To serve, place a pancake in a shallow bowl. Ladle the hot beef broth over the pancake and garnish with sliced scallions.

    ~2 min