Kogijeon (Meat Pancake) Recipe

Chef’s Notes

I have such a longing feeling towards kogijeon because it was really an assembly line effort to prepare this for guests whenever we had a special occasion at our house. Everyone was on deck to dredge it up, dip it, and carefully hand it over to whoever was in charge of frying. There’s nothing quite like the comfort of a hot meat pancake fresh off the grill.

Technical tip: If your pan gets a little dry between frying, wipe away any excess fried egg with a paper towel, then coat the bottom of the pan with a little more cooking oil.

Possibility of exchange: If you want to opt for a leaner cut of beef, a finely cut sirloin also works.



Place the meat on a plate and season with a pinch of kosher salt and pepper, if desired.


In a bowl, mix the flour with 1 teaspoon of kosher salt.


In a second bowl, beat the eggs well with 1 tsp toasted sesame oil, 1 tsp kosher salt, 1/2 tsp black pepper and a splash of cold water.


One at a time, dredge a slice of beef in the seasoned flour (carefully, as they are thin), then dip the slice in the egg mixture until completely coated.


In a large non-stick frying pan, pour 1/4 cup of cooking oil with the remaining sesame oil. Swirl around to combine, then put the pan over medium heat for about 1 minute.


Carefully begin transferring the fully dredged slices to the pan, cooking on each side for about 1-2 minutes each. Be sure not to overcrowd the pan, but continue to cook the slices as space becomes available.


Once cooked, place the kogijeon pieces on a plate to cool. Season the tops of the kogijeon slices with a pinch of kosher salt and pepper. Serve hot and enjoy.

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