Bulgogi Beef Okonomiyaki

Ingredients

• 0.5 lbs Thinly sliced ribeye beef
• 2 tbsp Soy sauce
• 1 tbsp Toasted sesame oil
• 1 tbsp Brown sugar
• 1 cup All-purpose flour
• 0.75 cup Dashi stock or water
• 2 large Eggs
• 4 cups Shredded cabbage
• 2 tbsp Nagaimo (mountain yam) grated(optional)
• 0.5 cup Green onions, chopped
• 2 tbsp Kewpie mayonnaise
• 3 tbsp Okonomiyaki sauce

Instructions

1. 1

   In a small bowl, marinate the ribeye with soy sauce, sesame oil, and brown sugar for at least 20 minutes.

2. 2

   In a large mixing bowl, whisk together the flour, dashi stock, and grated nagaimo until a smooth batter forms.

3. 3

   Fold the shredded cabbage and half of the green onions into the batter until every piece is lightly coated.

4. 4

   Heat a lightly oiled non-stick skillet or griddle over medium heat and pour the cabbage mixture into a thick circle.

5. 5

   Lay the marinated bulgogi beef slices evenly across the top of the pancake while the bottom side cooks.

6. 6

   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.

7. 7

   Flip the pancake back over (beef side up) and cook for another 2 minutes to ensure the center is fully set.

8. 8

   Transfer to a plate and drizzle generously with okonomiyaki sauce, Kewpie mayo, and the remaining green onions.