The part of beef meat pancake is important. It's a dish that's grilled in oil, so it's better to have a non-greasy part. I like both red bean sesame and rump. I also like the non-greasy part of bulgogi.

Pork is the same when cooking beef, but the most important first step is to get rid of the blood

Blood may have a unique smell of meat, so it's better to remove it well.
When I cook bulgogi, I rinse it slightly, but I tend to lightly remove the types that should not be messy with a kitchen towel.
The thickness needs to be thin to cook quickly and soft, so I cut it as thin as possible. Spread the meat, place a sheet of kitchen towel on the bottom, cover the top to remove the blood.

Sprinkle little by little with salt and pepper to remove the liver and smell

I prefer seasoned flour to flour. If you add a tablespoon of glutinous rice powder, it's delicious even if it's cold.
If you don't have flour, add a little salt to the flour and a tablespoon of glutinous rice flour.
Rather than covering several sheets in the powder in advance, you have to coat it as thinly as possible when you apply the remaining powder little by little

Egg water, the last step in making meat pancakes!
Mix 1/2 tablespoon of refined rice wine with egg water and strain it through a sieve. If you're lazy, you can pass the strainer.
Mix two sweet eggs with half a tablespoon of refined rice wine to remove the fishy taste of the eggs

It can burn well even if the oil is too low or the fire is too high to coat with egg water. Bake on medium heat, turning back and forth until golden brown

If cooked for a long time, it can be tough. I don't have a thick layer of flour, so it tastes better because I don't have a lot of yellow egg water.

For side dishes, you can mix chives with soy sauce, sugar, and vinegar. Pork belly is good for pickled green onions, or even sliced onions and added soy sauce, it's a icing on the cake.