Bulgogi and Water Parsley Pancake - Sprinkling Cheese Before Flipping Changes the Crispiness

Steps

1. 1

   Cut the marinated bulgogi into bite-size pieces and finely chop the water parsley

2. 2

   Mix 3 tablespoons of frying powder with 3 tablespoons of milk to form a batter

3. 3

   Add the bulgogi and water parsley, adjusting thickness so the meat is generously visible

4. 4

   Pour enough olive oil into a pan and cook one side over medium heat until golden brown

5. 5

   Drain some oil, sprinkle Parmesan cheese on the top surface just before flipping, then cook until crispy

6. 6

   Blend feta cheese and Greek yogurt until very smooth and spoon on top of the pancake

7. 7

   Roughly crush pistachios and scatter over the top to complete