How to Make Korean Gogi-Jun Asian Cooking Recipe Cuisine

Korea Gogi-Jun (Meat and Tofu Pancakes)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

1 pound firm tofu

1 pound ground beef

10 scallions, trimmed and minced

2 long hot red chiles or about 1 teaspoon hot red pepper flakes

1 teaspoon black pepper

6 garlic cloves, minced

1 tablespoon dark sesame oil

1 tablespoon soy sauce Large pinch of salt

2 tablespoons minced fresh chives 2 eggs

Corn, grapeseed, or other neutral oil for frying

1 cup cake flour

Directions:

Put the tofu in a towel and wring as much water as possible from it. Combine in a bowl with the next 9 ingredients. Squeeze the mixture through your hands for a minute or two, until it is very fine and well combined. 

Taste (you can cook a bit of the mixture if you're worried about eating raw beef) and adjust the seasoning as necessary; the pancakes should be well seasoned but not very hot.

Beat the eggs in a bowl. Put a couple of tablespoons of oil in a large skillet, preferably nonstick, and turn the heat to medium-high. Put the flour on a plate. Make the mixture into small pancakes, about 2 inches across and ? inch thick.

Dip each pancake into the flour and then the egg, then transfer to the skillet. Cook as many at a time as will fit without crowding, adjusting the heat so they brown but do not burn; turn each after 2 or 3 minutes. 

As they finish, stack on a plate. Serve hot or at room temperature.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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