This recipe is the ultimate definition of umami, thanks to the flavour-forward BBQ & gojuchang sauce that coats browned beef meatballs. These are served with kimchi-infused pancakes, dotted with spring onion. A cooling element is added with smashed cucumber and a garnish of black sesame seeds gives that restaurant-quality look to a five-star meal.
Bang Bang Beef & Kimchi Pancakes
Bang Bang Beef & Kimchi Pancakes
with smashed cucumber
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- BBQ Gochujang Sauce
- Beef Meatballs
- Black Sesame Seeds
- Cucumber
- Dried Chilli Flakes
- Flour Mix
- Kewpie Mayo
- Kimchi
- Rice Wine Vinegar
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Rolling Pin
- Egg/s
- Sugar/Sweetener/Honey
Kimchi BATTER
In a bowl, combine the Kimchi, flour mix, 60ml [120ml]|#7DA0D7 of water, ½ [1]|#7DA0D7 egg, spring onion, and 2.5ml [5ml]|#7DA0D7 of sweetener. Mix until well combined. The batter should be pourable but slightly thick. Add water in 10ml increments if it's too thick.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 6-8 minutes, shifting as they colour. Drain any excessive oil and add the BBQ gochujang. Simmer until combined, 30-60 seconds. Remove from the heat.
Kimchi CAKES
Place a clean pan over medium heat with a drizzle of oil. When hot, use a tablespoon to drop small rounds of batter into the pan. Leave space between each. Flatten slightly with the back of the spoon. (Alternatively, you can make larger pancakes if you prefer.) Cook until golden and lightly crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), toss to combine, and add seasoning.
DINNER IS READY
Dish up the bang bang meatballs, top with dollops of the mayo, serve alongside the Kimchi cakes, and the Cucumber. Garnish with a sprinkle of the sesame seeds and enjoy, Chef!
Kimchi BATTER
In a bowl, combine the Kimchi, flour mix, 60ml [120ml]|#7DA0D7 of water, ½ [1]|#7DA0D7 egg, spring onion, and 2.5ml [5ml]|#7DA0D7 of sweetener. Mix until well combined. The batter should be pourable but slightly thick. Add water in 10ml increments if it's too thick.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 6-8 minutes, shifting as they colour. Drain any excessive oil and add the BBQ gochujang. Simmer until combined, 30-60 seconds. Remove from the heat.
Kimchi CAKES
Place a clean pan over medium heat with a drizzle of oil. When hot, use a tablespoon to drop small rounds of batter into the pan. Leave space between each. Flatten slightly with the back of the spoon. (Alternatively, you can make larger pancakes if you prefer.) Cook until golden and lightly crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), toss to combine, and add seasoning.
DINNER IS READY
Dish up the bang bang meatballs, top with dollops of the mayo, serve alongside the Kimchi cakes, and the Cucumber. Garnish with a sprinkle of the sesame seeds and enjoy, Chef!
Kimchi BATTER
In a bowl, combine the Kimchi, flour mix, 180ml [240ml]|#7DA0D7 of water, 1½ [2]|#7DA0D7 eggs, spring onion, and 7.5ml [10ml]|#7DA0D7 of sweetener. Mix until well combined. The batter should be pourable but slightly thick. Add water in 10ml increments if it's too thick.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 6-8 minutes, shifting as they colour. Drain any excessive oil and add the BBQ gochujang. Simmer until combined, 1-2 minutes. Remove from the heat.
Kimchi CAKES
Place a clean pan over medium heat with a drizzle of oil. When hot, use a tablespoon to drop small rounds of batter into the pan. Leave space between each. Flatten slightly with the back of the spoon. (Alternatively, you can make larger pancakes if you prefer.) Cook until golden and lightly crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. You may need to warm them in the airfryer just before serving for 4-5 minutes or microwave for 1-2 minutes.
Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), toss to combine, and add seasoning.
DINNER IS READY
Dish up the bang bang meatballs, top with dollops of the mayo, serve alongside the Kimchi cakes, and the Cucumber. Garnish with a sprinkle of the sesame seeds and enjoy, Chef!
Kimchi BATTER
In a bowl, combine the Kimchi, flour mix, 180ml [240ml]|#7DA0D7 of water, 1½ [2]|#7DA0D7 eggs, spring onion, and 7.5ml [10ml]|#7DA0D7 of sweetener. Mix until well combined. The batter should be pourable but slightly thick. Add water in 10ml increments if it's too thick.
MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 6-8 minutes, shifting as they colour. Drain any excessive oil and add the BBQ gochujang. Simmer until combined, 1-2 minutes. Remove from the heat.
Kimchi CAKES
Place a clean pan over medium heat with a drizzle of oil. When hot, use a tablespoon to drop small rounds of batter into the pan. Leave space between each. Flatten slightly with the back of the spoon. (Alternatively, you can make larger pancakes if you prefer.) Cook until golden and lightly crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. You may need to warm them in the airfryer just before serving for 4-5 minutes or microwave for 1-2 minutes.
Cucumber
Using a rolling pin or bottle, smash the Cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), toss to combine, and add seasoning.
DINNER IS READY
Dish up the bang bang meatballs, top with dollops of the mayo, serve alongside the Kimchi cakes, and the Cucumber. Garnish with a sprinkle of the sesame seeds and enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Bang Bang Beef & Kimchi Pancakes?
The preparation time for Bang Bang Beef & Kimchi Pancakes with smashed cucumber is between 25 and 45 minutes.
What is the total time required to make Bang Bang Beef & Kimchi Pancakes with smashed cucumber?
The total time required to make Bang Bang Beef & Kimchi Pancakes with smashed cucumber is between 35 and 55 minutes.
How many servings does Bang Bang Beef & Kimchi Pancakes provide?
4 servings
What are the main ingredients in Bang Bang Beef & Kimchi Pancakes?
BBQ Gochujang Sauce, Beef Meatballs, Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Flour Mix, Kewpie Mayo, Kimchi, Rice Wine Vinegar, Spring Onion, Spring Onions
What is the nutritional information of Bang Bang Beef & Kimchi Pancakes?
Calories: 1094, Carbs: 59.8 grams, Fat: grams, Protein: 41.8 grams, Sugar: 22 grams, Salt: 1233 grams
How do I prepare Bang Bang Beef & Kimchi Pancakes?
KIMCHI BATTER: In a bowl, combine the kimchi, flour mix, 60ml [120ml]|#7DA0D7 of water, ½ [1]|#7DA0D7 egg, spring onion, and 2.5ml [5ml]|#7DA0D7 of sweetener. Mix until well combined. The batter should be pourable but slightly thick. Add water in 10ml increments if it's too thick. DINNER IS READY: Dish up the bang bang meatballs, top with dollops of the mayo, serve alongside the kimchi cakes, and the cucumber. Garnish with a sprinkle of the sesame seeds and enjoy, Chef! CUCUMBER: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and add to a bowl. Mix in the vinegar, chilli flakes (to taste), toss to combine, and add seasoning. KIMCHI CAKES: Place a clean pan over medium heat with a drizzle of oil. When hot, use a tablespoon to drop small rounds of batter into the pan. Leave space between each. Flatten slightly with the back of the spoon. (Alternatively, you can make larger pancakes if you prefer.) Cook until golden and lightly crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. MEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 6-8 minutes, shifting as they colour. Drain any excessive oil and add the BBQ gochujang. Simmer until combined, 30-60 seconds. Remove from the heat.
What should be prepared from my kitchen to make Bang Bang Beef & Kimchi Pancakes?
BBQ Gochujang Sauce, Beef Meatballs, Black Sesame Seeds, Cucumber, Dried Chilli Flakes, Flour Mix, Kewpie Mayo, Kimchi, Rice Wine Vinegar, Spring Onion, Spring Onions
How many calories does Bang Bang Beef & Kimchi Pancakes have?
1094 calories
How much fat content does Bang Bang Beef & Kimchi Pancakes have?
grams
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