Beef and Eggplant Pancakes
Elevate Your Holiday Meal: Luxurious and Budget-Friendly Beef & Eggplant Pancakes & Shrimp Zucchini Pancakes
This year, why not make your holiday table even more special with unique pancake dishes? What started as a daring experiment turned into a resounding success! We made small batches of Beef and Eggplant Pancakes and Shrimp Zucchini Pancakes, and they were surprisingly delicious, winning over everyone’s taste buds. The kids, who usually aren’t fans of eggplant, loved them because of the beef filling. The zucchini pancakes were exceptional, thanks to the chewy shrimp. As soon as they were plated, I couldn’t help but exclaim, ‘These look so elegant!’ With their irresistible flavor and beautiful presentation, these Beef and Eggplant Pancakes and Shrimp Zucchini Pancakes are sure to impress. Make this holiday season memorable with these delightful dishes! Wishing you a very happy day. ♡
Main Ingredients- 20 slices of eggplant
- 12 slices of zucchini
- A little onion (for mincing)
- A little carrot (for mincing)
- 1.5 cups minced beef (approx. 200g)
- 10 frozen shrimp
- White part of green onion (for mincing)
- 2 eggs
- 1/2 cup pancake mix (buchim garu)
- 1/4 cup starch powder (jeon분 garu)
Seasoning- Salt to taste
- Pinch of pepper
- 1/2 Tbsp minced garlic
- Grapeseed oil or cooking oil (for frying)
Dipping Sauce (Optional)- 2 Tbsp soy sauce
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp chopped green onion
- Pinch of sesame seeds
- Salt to taste
- Pinch of pepper
- 1/2 Tbsp minced garlic
- Grapeseed oil or cooking oil (for frying)
Dipping Sauce (Optional)- 2 Tbsp soy sauce
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp chopped green onion
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, thaw the frozen shrimp by soaking them in cold water. Pat them dry with paper towels and then mince them finely. The chewy texture of the shrimp will enhance the flavor of the pancakes.
Step 2
Finely mince the onion, carrot, and the white part of the green onion. Mincing the vegetables finely ensures they mix evenly with the filling and create a smoother texture in the pancakes.
Step 3
In a bowl, combine the minced beef with salt, pepper, and minced garlic. Knead the mixture until it becomes sticky and well-seasoned. This pre-seasoning brings out the natural savory flavor of the beef.
Step 4
Lightly season the thawed and minced shrimp with a pinch of salt, pepper, and minced garlic. Gently mix. The sweetness of the shrimp combined with the savory beef will create a delicious filling.
Step 5
Slice the eggplant and zucchini into about 1cm thick rounds. Use a round cutter (like a cookie cutter or a small bottle cap) to hollow out the center of each slice, creating a space for the filling. Be careful not to slice too thinly, as they might break apart easily.
Step 6
Carefully press the prepared beef and shrimp mixture into the hollowed-out centers of the eggplant and zucchini slices. Ensure the filling is packed securely so it doesn’t fall out during cooking. Handle them gently to maintain their shape.
Step 7
Lightly coat the filled eggplant and zucchini slices with pancake mix, then dip them in beaten egg. Heat a generous amount of grapeseed oil in a pan over medium-low heat. Fry the pancakes until golden brown on both sides, ensuring the filling is cooked through. Cook slowly to prevent burning.
Step 8
Arrange the beautifully fried Beef and Eggplant Pancakes and Shrimp Zucchini Pancakes on a serving plate. Serve with the optional dipping sauce for an extra layer of flavor. These elegant pancakes will add a touch of sophistication to your holiday spread and earn you compliments from your guests!
