Bulgogi-Stuffed Kimchi Jeon with Dipping Sauce

Ingredients

• 12 oz oz Beef ribeye or sirloin, thinly sliced
• 1 cup cup Napa cabbage kimchi, chopped
• 4 tbsp tbsp Soy sauce (or tamari)
• 2 tbsp tbsp Rice vinegar
• 4 Eggs
• 6 Green onions, sliced
• 4 cloves Garlic, minced
• 1/4 cup cup Grated onion
• 1 tbsp tbsp Erythritol or monk fruit sweetener(optional)
• 1/2 tsp tsp Black pepper
• 3 tbsp tbsp Avocado oil
• 1 tsp tsp Gochugaru (Korean chili flakes)(optional)
• 1/3 cup cup Pork rind crumbs (finely ground)

Instructions

1. 1

   Make the bulgogi marinade: whisk 2 tbsp soy sauce, 1 tbsp grated onion, half the minced garlic, half the sweetener (if using), and black pepper. Add sliced beef, toss to coat, and marinate 30 minutes in the refrigerator.

2. 2

   Make the batter: whisk eggs, pork rind crumbs, remaining grated onion, remaining garlic, and half the green onions into a thick, scoopable batter. Stir in the chopped kimchi and 1 tbsp kimchi juice. Rest 10 minutes.

3. 3

   Make the dipping sauce: combine remaining 2 tbsp soy sauce, rice vinegar, remaining green onion, and gochugaru. Set aside.

4. 4

   Heat 1 tbsp avocado oil in a nonstick skillet over medium-high heat. Cook the marinated beef in batches until browned and caramelized, 4-5 minutes per batch. Set aside.

5. 5

   Wipe the skillet, add 1 tbsp oil over medium heat. Pour half the batter into the pan, spreading into a round. Layer half the cooked bulgogi over the batter, then pour remaining batter over the beef to encase it. Cook 6-7 minutes until the bottom is deep golden and crisp.

6. 6

   Carefully flip (use a large spatula or slide onto a plate and invert), add remaining oil around the edges, and cook 5-6 minutes more until crisp and cooked through. Repeat if making two smaller pancakes.

7. 7

   Rest 2 minutes, slice into wedges, and serve hot with the soy-vinegar dipping sauce.