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CORNED BEEF BULGOGI PATTIES

Ingredients:

1 pc (80 g) carrot, peeled and grated finely
1 pc (60 g) onion, chopped finely
1 can (210 g) PUREFOODS CORNED BEEF BULGOGI
1 cup Japanese breadcrumbs
3 tbsp cornstarch
1 pc MAGNOLIA BROWN EGG
1/4 cup cooking oil
1/2 cup kimchi (optional)

Procedure:

Procedure:
1. Combine all ingredients, except oil and kimchi. Mix well and form every 1/4 cup (60 grams) into patties.
2. Fry in hot oil until set. Drain excess oil on paper towels.
3. Top or serve with kimchi.
 
Makes 8 servings.
(Yield: 8 pc/ 1 pc per serving)
 
Tip/s: 
  • Add cheese for creamier flavor.
  • Oil hands to keep mixture from sticking. 
  • Chill or freeze patties for about 15 minutes before frying.
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