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Wagyu Korean Pancake

quick lunch idea

Wild garlic is a versatile and delicious ingredient that's widely available across the UK from late winter to the end of spring. With its distinct garlic flavor, it's perfect for use in dishes like pesto and dumplings. Why not take advantage of its availability and go pick your own wild garlic? Here's an amazing recipe that combines the rich flavor of Wagyu beef with the pungent taste of wild garlic. Just be sure to exercise caution and avoid any plants that look similar to the poisonous lily of the valley. Itadakimasu.




  • 100g Kobe Wagyu Beef (thinly sliced or minced)

  • 30g Wild Garlic or Spring Onions (julienned)

  • 1/4 Medium Onion (thinly sliced)

  • 1/4 Carrot (thinly sliced)

  • 100ml Water

  • 50g Plain Flour

  • 40g Cornstarch or Potato-starch

  • 1 tsp Beef Stock

  • 1/2 tsp Soy Sauce

  • 4 tsp Sesame Oil

  • 1 tbsp Soy Sauce (for dipping sauce)

  • 1tbsp Rice Vinegar or White Vinegar (for dipping sauce)

  • 1.5 tsp Sugar (for dipping sauce)

  • 1 tsp Sesame Oil (for dipping sauce)

  1. In a large bowl, mix together the beef, wild garlic, onion, carrot, water, plain flour, cornstarch, and beef stock. Let the mixture sit for about 10 minutes. The batter should be slightly runnier than pancake batter.

  2. Heat a large frying pan over medium heat and add 1 tablespoon of sesame oil.

  3. Pour enough batter into the pan to create a thin pancake layer. Cook for 4 minutes, or until the bottom turns golden brown.

  4. Flip the pancake over using a spatula and cook for another 2 minutes, adding more sesame oil to the pan if necessary.

  5. Repeat steps 3 and 4 with the remaining batter.

  6. For the dipping sauce, mix together the soy sauce, rice vinegar, sugar, and sesame oil in a small bowl.


Serve the beef and wild garlic pancakes hot with the dipping sauce on the side. Enjoy!

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