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, toasted sesame oil, ground black pepper, green onions, carrots, asparagus, kosher 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 toasted sesame oil, and ¼ ts ground black pepper. Mix it with a spoon well and refrigerate it.

Prepare your vegetables:

  1. Cut 1 large carrot into several strips 4½ inches long, ½ inch wide, and ½ inch thick.
  2. Cut 6-7 stalks of asparagus (top leafy part) into 4½ inch long pieces.
  3. Cut  6-7 stalks of green onions  into 4½ inch long pieces.
  4. Boil 4 cups of water in a pot.
  5. Add 1 ts kosher 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!
  6. 1 minute later, strain the vegetables, rinse in cold water, and drain.
  7. Put green onions, carrot, asparagus, beef strips on the skewers.
  8. Make batter by mixing ½ cup flour, ½ cup water, and ½ ts kosher salt in a bowl.
  9. 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
  10. 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)

  11. 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. JamieF New Zealand joined 1/11 & has 120 comments

    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?

  2. oksipak California joined 1/11 & has 72 comments

    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!) :)

  3. enaj joined 8/10 & has 2 comments

    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!!

  4. kaseoki joined 5/10 & has 1 comment

    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?

  5. cobugi Davis, CA joined 5/10 & has 7 comments

    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!

  6. umeshu joined 5/10 & has 2 comments

    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 & has 12,051 comments

      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 & has 2 comments

        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

  7. Amber727 New Jersey joined 7/09 & has 36 comments


    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 & has 12,051 comments

      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 & has 1 comment

      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!

  8. joyceyu Irvine, CA. joined 9/09 & has 16 comments

    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!!!

  9. koreanfoodfan32 joined 5/10 & has 9 comments

    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!

  10. iamaries california joined 5/10 & has 2 comments

    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!

  11. osk1104 South korea (in kunsan) joined 4/10 & has 4 comments

    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!!

  12. korea4me South Korea joined 10/09 & has 54 comments

    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 & has 12,051 comments

      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!

  13. Sylvia joined 9/08 & has 78 comments

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

  14. jimin Oakville, Ontario . Canada joined 9/08 & has 18 comments

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

  15. KKVL Belfast, joined 4/10 & has 15 comments

    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 ^^

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