Skewered pancakes with vegetables and beef

Pasanjeok 파산적

Pasanjeok is one of the dishes that Koreans make usually on festival days. Pan-fried skewered pancake with green onion, carrot, and beef!  It already sounds colorful, nutritious, and delicious, doesn’t it?

Pasanjeok remains a happy memory of my childhood. My mother, a school teacher, used to teach and live on an island where our family lived. My father was a businessman in a city on the mainland. When my father sometime came to see us, we had been in festive mood for days before he came. He usually came with some presents for us.


My mother made pasanjeok only when he visited us. I remember how happy she was when she prepared my father’s favorite food. When I saw my mother placing these colorful green onion, carrot, and beef on skewers and cooking, I felt very happy. The happiness came from not only the expectation of eating delicious food, but also I could see my father soon!  So when the word pasanjeok comes up, I can’t help thinking about my father. Pasanjeok and my father are overlapped in my imagination. : )

I added asparagus to the ingredients in the recipe because I found it gives a crunchy texture so that all these colorful  ingredients are well incorporated. Each ingredient is slightly dipped in a light flour batter and cooked. You will enjoy 4-5 different textures and flavors at the same time when you eat it.

As I mentioned in the video, if you use only beef, you can say, “soegogi sanjeok.” If you use mushrooms, you can call it beoseot sanjeok. (beosoeot is mushrooms in Korean)

Enjoy the recipe!


Beef (sirloin steak), soy sauce, honey, garlic, sesame oil, ground black pepper, green onions, carrots, asparagus, salt, flour, and vegetable oil.


  1. Cut about 200 grams (7-8 oz) of sirloin steak into  strips about 5½ inches long (13 cm), ½ inch wide (1.25 cm), and ½ inch thick (1.25 cm)
  2. Tenderize by pounding the beef strips against the grain with the back of the blade of your kitchen knife..
  3. Put the beef into a bowl and add 1 clove of minced garlic, 1 ts honey, ½ tbs soy sauce, 1ts sesame oil, and ¼ ts ground black pepper. Mix it with a spoon well and refrigerate it.
  4. Prepare your vegetables:
    Cut 1 large carrot into several strips 4½ inches long, ½ inch wide, and ½ inch thick.
    Cut 6-7 stalks of asparagus (top leafy part) into 4½ inch long pieces.
    Cut  6-7 stalks of green onions  into 4½ inch long pieces.
  5. Boil 4 cups of water in a pot.
  6. Add 1 ts salt to the boiling water and blanch carrot strips, asparagus, and white part of green onions for 1 minute with the lid closed.
    *tip: don’t blanch the green part of the green onions!
  7. 1 minute later, strain the vegetables, rinse in cold water, and drain.
  8. Put green onions, carrot, asparagus, beef strips on the skewers.
  9. Make batter by mixing ½ cup flour, ½ cup water, and ½ ts salt in a bowl.
  10. Drizzle some vegetable oil on a heated non-stick pan. Dip each skewer into the batter and put it on the pan to cook.
    *tip: Control the heat so as not to burn the skewers
  11. About 1 minute later, turn over the skewers when the bottom part is light golden brown and cook for another minute. Cooking time should only be a few minutes because all hard ingredients are pre-cooked. When the beef strips are cooked, the pancake is done.

    soegogi sanjeok (skewered beef pancake)

  12. Make dipping sauce by mixing 1 tbs soy sauce, 1 tbs vinegar, and ½ tbs chopped green onions.

Serve it as appetizers or a side dish.




  1. littlefoodie Canada joined 6/14
    Posted June 9th, 2014 at 12:22 am | # |

    Hi Maangchi! I always loved your recipes and your blog is always first one i go to whenever i want to cook any korean food. I was talking to a coworker who recently came back from a long trip from Korea and told me about how delicious the Sanjeok he had was. But from the way he described, it was more like a beef patty made with ground beef. I was wondering if there are variations and such to that and whether or not you have a recipe for it.

    Or maybe I heard wrong and it’s not sanjeok but perhaps something else?

  2. Neny Lily Lao Philippines joined 5/11
    Posted May 7th, 2011 at 6:25 am | # |

    Tried this recipe. gave us full stomach. Really good. We’ll do it again. Thanks Maangchi

    • Maangchi New York City joined 8/08
      Posted May 10th, 2011 at 12:33 am | # |

      You made yummy pasanjeok! delicious!

  3. JamieF New Zealand joined 1/11
    Posted February 22nd, 2011 at 10:06 pm | # |

    This is incredibly delicious – I just finished making them and had a sneaky taste before dinner – it takes me right back to Korea though I don’t even recall having it when I was on holiday there! Wonderful recipe – thanks Maangchi.

  4. JamieF New Zealand joined 1/11
    Posted February 21st, 2011 at 5:16 pm | # |

    I am going to make this for my parents who are coming for a Korean BBQ Feast tomorrow. Is it okay to serve it cold and to make it one day in advance?

  5. oksipak California joined 1/11
    Posted January 23rd, 2011 at 9:19 pm | # |

    Made this dish with Soybean sprout side dish, kongnamul muchim
    콩나물 무침 tonight and my husband loved it. Thanks Maangchi for the recipes. I’m so glad to have found your site. (No photos as we ate it too fast!) :)

  6. enaj joined 8/10
    Posted August 12th, 2010 at 9:38 am | # |

    hi Maangchi, I do not eat any fish, chicken or meat and I can’t find the big mushrooms in my country so what else would you suggest to use? I love your site!!

    • Maangchi New York City joined 8/08
      Posted August 12th, 2010 at 12:28 pm | # |

      You still can make delicious pasanjeok without beef.

  7. kaseoki joined 5/10
    Posted May 22nd, 2010 at 9:59 am | # |

    Maangchi i love your cooking! I have been making lots of korean foods with your recipes, thank you! Just one question… the dipping sauce for this recipe, what kind of vinegar is used?

    • Maangchi New York City joined 8/08
      Posted May 23rd, 2010 at 12:52 pm | # |

      You can use any type of vinegar. I like the flavor of apple vinegar though.

  8. cobugi Davis, CA joined 5/10
    Posted May 20th, 2010 at 2:49 pm | # |

    Oh maangchi… what would I do without you.. my life would have been so…… tasteless! lol
    my mouth is watering as I watch this as well! Will make this tomorrow!

    • Maangchi New York City joined 8/08
      Posted May 21st, 2010 at 10:18 am | # |

      omg, thanks a lot! You make my day!

  9. umeshu joined 5/10
    Posted May 13th, 2010 at 7:28 pm | # |

    Dear Maangchi I love your recipes and videos! This looks delicious and i can’t wait to try it this weekend. I have a question though , my father in law doesn’t eat beef ( very observant buddhist ) so i was wondering if this would be good with crab sticks instead of beef ?×230/Osaki-imitation-crab-sticks_1FC2A129.jpg

    • Maangchi New York City joined 8/08
      Posted May 13th, 2010 at 9:40 pm | # |

      Thank you for the photo. It’s artificial crab meat. Even though it’s artificial crab meat, it usually contains fish (minced pollack), so your father in law may not be able to eat it.

      • umeshu joined 5/10
        Posted May 15th, 2010 at 1:03 pm | # |

        Fish is ok! he just doesn’t eat beef or lamb . I hope it will taste as good as yours look . I will try it with beef for my husband sometime soon :D

  10. Amber727 New Jersey joined 7/09
    Posted May 12th, 2010 at 12:58 am | # |


    I want to make this recipe! lol I am not sure how well it will go along with my diet! lol If I make it without the beef and mushroom instead, it could work! lol So then my question would be… What kind of mushroom could I use?

    • Maangchi New York City joined 8/08
      Posted May 12th, 2010 at 7:38 am | # |

      allo, Amber!
      Any edible mushroom that has long stem will be good because you will have to skewer it : ) When you go to a Korean grocery store, you will find them easily. The white or a little brownish mushrooms with long stems are sold in a package long and white mushrooms. It’s called Song yee beoseot: 송이버섯 in Korean.

    • Peachez916 New Orleans, Louisiana, USA joined 1/10
      Posted May 13th, 2010 at 4:38 pm | # |

      AMber, hi

      I would like to suggest Shitaki’s only because they have that meaty taste..without the guilt…just soak the large ones for about 1 to 2 hours in hot water…then slice them to go onto the screwers. I think you like them and no worries about the diet. Veggies are always a great source of energy and if I’m not mistaken, you get the protein from them as well. See guilt free eating!

  11. joyceyu Irvine, CA. joined 9/09
    Posted May 10th, 2010 at 3:42 pm | # |

    Hi Maangchi! I will prepare this for Jade’s upcoming birthday at the park. It will be a change for our visitors to see this on the grill instead of the usual beef patties or hotdogs. Thanks!!!

    • Maangchi New York City joined 8/08
      Posted May 11th, 2010 at 10:02 am | # |

      Please say “Happy birthday!” to Jade for me!! Let me know how it goes!

  12. koreanfoodfan32 joined 5/10
    Posted May 9th, 2010 at 2:37 pm | # |

    Hi Maangchi,

    This looks like a wonderful appetizer for a party! Since I don’t eat beef, I’m going to make this dish with chicken instead (Is that okay?) Would it be called “Dak Sanjeok”?

    Anyway, your recipes are very tasty. Looking forward to more dishes!

    • Maangchi New York City joined 8/08
      Posted May 9th, 2010 at 8:00 pm | # |

      yay! You are so smart! Yes, chicken is dak, so it is called “dak sanjeok”.

  13. iamaries california joined 5/10
    Posted May 8th, 2010 at 12:21 pm | # |

    maangchi i love your recipes…i use your tips for everything i cook now! you are awesome! i tried your sweet chicken and it was a great success!

    • Maangchi New York City joined 8/08
      Posted May 9th, 2010 at 12:40 pm | # |

      Thank you for your update! Cheers!

  14. osk1104 South korea (in kunsan) joined 4/10
    Posted May 6th, 2010 at 11:20 am | # |

    Wow! long time no see.
    I have been waiting for your news so far.
    I think your cooking style is getting better.
    I am looking forward to having a time for other cook as well.
    thanks and see you!!

  15. korea4me South Korea joined 10/09
    Posted May 6th, 2010 at 6:04 am | # |

    Isn’t it amazing how food can bring back such lovely memories?

    My father died when I was six years old but I still have the orange juice squeezer that he used to make my glass of orange juice in the morning. So, whenever I use it I always think of him!


    • Maangchi New York City joined 8/08
      Posted May 6th, 2010 at 9:18 am | # |

      What a touching story it is! The orange juice squeezer is worth more to you than any diamond! Even simple items become very important because of our memories!

  16. Sylvia joined 9/08
    Posted May 5th, 2010 at 10:11 pm | # |

    I can’t wait to try this.
    The green onion looks yummy.

    • Maangchi New York City joined 8/08
      Posted May 6th, 2010 at 9:15 am | # |

      Email a photo to me when you make it. I like to see yours!

  17. jimin Oakville, Ontario . Canada joined 9/08
    Posted May 5th, 2010 at 9:27 pm | # |

    I’ve seen this skewered using steak, vegetables and the ddukbokkie ricecake as well. Yummy!!!

  18. KKVL Belfast, joined 4/10
    Posted May 5th, 2010 at 4:29 pm | # |

    i just watched your video on youtube and i came over the minute i saw that you’ve updated with the full recipe XD

    omg the pictures look amazingly mouth watering maangchi! =D … can’t wait to try this recipe out for my housemates when we move in next semester..hopefully they’ll be game enough to try my cooking hehe

    thanks loads for the all these wonderful recipes ^^

    • Maangchi New York City joined 8/08
      Posted May 5th, 2010 at 9:00 pm | # |

      wow, we were sitting at the computer at the same time! Happy cooking!


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