Korean Meat Pancake - Yukjeon

I made meat pancakes, because it was Korea's Thanksgiving Day a few days ago.
Actually, I don't celebrate Korea's Thanksgiving Day in the US, but it was too pretty a day not to do anything, so I made traditional Korean holiday food.
What would I make for the holiday? I thought and thought and decided Korean meat pancake (Yukjeon). This recipe was even better than I thought it would be.

Ingredients
1 lb                              thin sliced beef, short rib beef
2                                  egg
1 T                               flour
1 T                               potato starch
salt and pepper to taste
cooking oil a little bit

Directions
Slice beef thinly.
Beat egg and set aside.
Pat dry blood and spread thin beef in a tray.
Dredge beef in flour and potato starch.
Coat it with egg.
Heat cooking oil in a frying pan over medium high heat.
When both side are browned pancakes are ready to be taken off the heat.

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Korean Potato Pancakes - Gamja jeon

I like to use potatoes in a variety of ways - boiled, steamed, mashed, baked, fried... possibilities  are endless. 

Among them, my favorite is potato pancake.

Potato pancake(Gamja jeon) is an amazingly simple but delicious snack, appetizer... to eat.

These are called gamja jeon - gamja means potato and jeon refers to pancake-like dishes.
Jeon is usually eaten as an appetizer, banchan (small side dish) or anju (food to eat while drinking).
Especially, Potato pancakes always bring good memories to me. 
I remember my mother making potato pancakes for me on rainy days and... the first dish that I made for my husband was potato pancakes. 
That time, it was raining,,,  I made it and gave it to him. 
He was very happy, but he had no time to eat. So he hid the potato pancakes in the deep freezer, because he was worried that his father would eat it while he was out. Ha ha ha...


Ingredients
Pancake
2 Potatoes
salt to taste
oil

Soy dipping sauce
1 tablespoon soy sauce
1/2 tablespoons rice vinegar
sesame seeds to taste


Directions
Peel and grate potatoes.
Place mesh strainer over a bowl and pour the grated potatoes into the strainer and let sit for 15 minutes.  
Put the grated potatoes aside.
About 15 minutes later the potato starch will be in the bottom of the bowl and water will be on the top.
Remove water and only use the potato starch.
Add the potato starch to the grated potatoes.
Mix well with salt.
In a pan over medium heat, add a few drops of vegetable oil and then add some of the potato mix, 
Fill your pan with these discs.
Turn the discs over when they get brown on the bottom.
Serve potato pancakes with dipping sauce.

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Watercress Pancake - Minari Jeon

I used to make this Korean style pancake. 

Because watercress has detoxifying properties.

Furthermore it is basically the easiest Korean pancake to make and uses simple ingredients.

Korean Watercress, Korean Pancake Mix and water and oil.

If you like, add garlic powder.

Wash watercress and cut to 3-4 inch pieces.

Put the watercress in a bowl and dust with Korean Pancake Mix (and garlic powder)and add enough water so you can shape the mixture into small balls.

Heat up a non-stick pan over medium high heat. Add 2 teaspoons vegetable oil. 

And pan fry the balls.

The more oil you use, the crispier and tastier they will be.

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