Mincing beef together with pollack roe makes the texture softer

If you are looking for a different menu instead of yukjeon (beef pancakes) or donggeurangttaeng (meatballs) for the Chuseok holiday table that repeats every year, you can try beef pancakes with the popping texture of pollack roe. According to the 'Young-Ja's Kitchen' video, the key to this dish is making the meat texture even softer through the process of mincing the beef and pollack roe together.

Beef and pollack roe batter method for a soft texture

The first ingredients to prepare when making pollack roe beef pancakes are 150g of salted pollack roe and 150g of minced beef. The video explains that there is no need to separately remove the skin of the pollack roe. First, add the pollack roe to the minced beef and go through the process of mincing them together. Mincing them once more with a knife like this has the effect of making the beef texture soft rather than coarse when the pancakes are fried.

For seasoning the batter, it is sufficient to add minced garlic and 1T of sesame oil and mix it well without any separate seasonings. The prepared batter is taken in portions of about 20g each and shaped into meatballs. At this time, a process of kneading sufficiently is necessary so that the batter develops a bit of stickiness.

Shaping with chives and tips for frying pancakes

200g of chives are used as an ingredient to help hold the shape of the meatballs. The chives are well-mixed, combining the leaf part and the stem part, and neatly trimmed to about 5cm in length. Mixing the chives in advance like this helps increase the binding strength when coating the meatballs in flour. Making a batter by mixing a little salt and sesame oil into the flour will make the flavor even richer.

When frying the pancakes, controlling the heat is important. If the pan is preheated too hotly, the shape of the pancake will not come out beautifully, so start by pouring cooking oil while the heat is slightly reduced. After coating the meatballs in flour, cook them by spreading a thin layer of egg wash on the pan. If you pour enough egg wash and cook them slowly, the pollack roe beef pancakes, which have juicy meat and popping pollack roe, are completed. Thanks to the umami of the pollack roe itself, you can enjoy the taste without soy sauce, and the chives cut through the greasiness of the beef.