Topped with thinly sliced marinated ribeye instead of traditional pork.
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In a small bowl, marinate the ribeye with soy sauce, sesame oil, and brown sugar for at least 20 minutes.
In a large mixing bowl, whisk together the flour, dashi stock, and grated nagaimo until a smooth batter forms.
Fold the shredded cabbage and half of the green onions into the batter until every piece is lightly coated.
Heat a lightly oiled non-stick skillet or griddle over medium heat and pour the cabbage mixture into a thick circle.
Lay the marinated bulgogi beef slices evenly across the top of the pancake while the bottom side cooks.
Carefully flip the pancake over so the beef side is down, then cover with a lid and cook for 5 minutes until the beef is caramelized.
Flip the pancake back over (beef side up) and cook for another 2 minutes to ensure the center is fully set.
Transfer to a plate and drizzle generously with okonomiyaki sauce, Kewpie mayo, and the remaining green onions.
