Bulgogi Okonomiyaki

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This Bulgogi Okonomiyaki is a Korean twist on the classic Japanese cabbage pancake. It features that sweet & sesame flavor of the Korean beef bulgogi paired with the savory taste of the cabbage pancake to produce a harmonious blend of savory, sweet, tangy, and umami flavors.

Korean Beef Bulgogi is one of the most popular Korean bbq meats and Okonomiyaki is a classic Japanese street food. Both are amazing on their own, but when you combine them – it produces a unique umami bomb, unlike anything you’ve tasted before.

That’s what you get with this Bulgogi Okonomiyaki. It’s fusion brings that sweet soy and savory sesame oil flavor from the marinated Korean beef bulgogi, seared on a hot skillet – to the griddle grilled and soft texture of the Japanese cabbage pancake.

Why This Bulgogi Okonomiyaki Recipe Works

There is something special about combining the sweet and savory, pan-seared Korean beef bulgogi with the thick and fluffy texture of a well made Osaka style okonomiyaki.

It’s a hearty meat pancake that eats like a meal and satisfies your meat cravings at any time – and since it takes less than 25 minutes to make, it’s simple and easy to craft.

The Ingredients for Bulgogi Okonomiyaki

• Okonomiyaki Topping
  • 1 cup Korean Beef Bulgogi (shredded)
  • 2 tablespoons Kewpie Mayo
  • 2 tablespoons Okonomiyaki Sauce
  • 1/3 cup Bonito Flakes
  • 1/4 cup Green Onion (thinly sliced)
  • 1/4 cup Nori Strips (thin strips)
• Okonomiyaki Batter
  • 4 Eggs
  • 2 cups Korean Crispy Pancake Mix
  • 1 teaspoon Salt
  • 1/2 teaspoon Sugar
  • 1 teaspoon Baking Powder
  • 1/2 cup Panko Bread Crumbs
  • 1/2 head of Green Cabbage (finely chopped)
  • 1/3 cup Red Pickled Ginger (finely diced)
  • 1/2 cup Korean Beef Bulgogi (finely chopped)
  • 1/3 cup Dashi (from Dashi Packet)

The Equipment Needed

• Large Skillet or Griddle
• Large Mixing Bowl

How To Make Bulgogi Okonomiyaki

This Bulgogi Okonomiyaki recipe is an easy 3 step process.

First, you make the base batter for the okonomiyaki. Then you add in the bulgogi and grill it over a hot skillet or griddle. And finally, you add the toppings and drizzle on the Kewpie Mayo and okonomiyaki dressing.

Crafting The Okonomiyaki Batter

Start by adding the pancake mix, salt, sugar, baking powder and panko crumbs to a large mixing bowl. Give it a good stir to blend the dry ingredients.

Next, add in your eggs, cabbage, pickled ginger, finely chopped bulgogi and the dashi into the dry ingredients and mix well until everything is incorporated.

Grilling Your Bulgogi Okonomiyaki

Heat your skillet or griddle to medium high heat.

Similar to how you grill pancakes, take a ladle full of the okonomiyaki base and spread it into a circular shape on your skillet or griddle.

As the bottom side is cooking, layer on your shredded bulgogi on top. Placing the bulgogi on the uncooked batter on top helps this topping adhere to the pancake.

Then after about 8-10 minutes of cooking, the bottom side should be crisp and well browned. At this point, flip the okonomiyaki and cook the other side until you achieve the same level of crispy doneness. (Watch me flip this okonomiyaki.)

Putting It All Together

Once your bulgogi okonomiyaki is fully crisp and golden brown on both sides, remove from the heat and plate on a large serving dish.

Spread the okonomiyaki sauce over the top of the pancake and then drizzle on a healthy amount of kewpie mayo. (Run a chopstick over the mayo lines for that fancy, iconic okonomiyaki look.)

Garnish with a small dollop of left over bulgogi, bonito flakes, green onions and nori strip and serve immediately.

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