Korean Beef Pancake (Yukjeon)

Slice the beef eye of round into appropriate sizes and thinness.

Grate the ginger to prepare ginger juice.

Rinse the beef eye of round in water for about 5 seconds to remove blood, then pat dry with a paper towel.

Season the beef eye of round with salt and pepper.

Brush the ginger juice evenly over the beef eye of round to remove any meaty odor and let sit for 3-4 minutes.

Lightly dust the beef eye of round with 100% starch powder.

Whisk the eggs and add a pinch of salt, pepper, and ginger juice to make an egg wash.

Dip the starch-coated beef eye of round into the egg wash to coat evenly.

Heat olive oil in a pan over medium-low to medium heat, then add the egg-coated beef.

Cook the front side for about 30 seconds, then flip and cook the back side for about 20 seconds until golden brown.

Remove the cooked beef pancakes from the pan.

Thinly slice the green onion and mix with salt, sesame oil, red chili powder, and vinegar to make a side salad.