Wagyu Korean Pancake

quick lunch idea

Wild garlic grows across the UK from late winter until the end of spring. The leaves can be eaten and it has a distinctive flavour of garlic. It's a perfect ingredient for pesto and dumplings. Why don't we go to pick your own wild garlic? Here's an amazing recipe with Wagyu and wild garlic. Please note wild garlic look similar to lily of the valley which is poisonous! 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. Mix the beef, wild garlic, onion, carrot, water, plain flour, cornstarch, beef stock in a large bowl and let sit for about 10 minutes. The batter should be a little bit runnier than pancake batter.

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

  3. Pour batter to fill the pan in a thin layer like a pancake thickness.

  4. Cook for 4 mins until it turns golden brown on the bottom.

  5. Turn over the pancake with the a spatula.

  6. Cook another 2 mins, adding more sesame oil if necessary.

  7. Repeat the step 3 to 6 with the remaining batter.

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

  9. Serve with dipping sauce.


Serve it while it's hot!