Korean Style Beef with Spring Onion Waffles

By Ginny Grant, Cuisine Magazine
Korean Style Beef with Spring Onion Waffles
Preparation Time
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Spring Onion Waffles

  • ¾ cup flour
  • ¼ cup cornflour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg separated
  • ¾ cup milk
  • ¼ cup sunflower oil
  • 1 tablespoon sesame oil
  • 1 red chilli, finely chopped
  • 2 spring onion, finely sliced
  • ½ cup cheese sharp cheddar, grated


  • ½ red chilli
  • 1 clove garlic
  • 3 cm piece ginger, peeled
  • 2 teaspoons sesame oil
  • 2 teaspoons white miso
  • 2 tablespoon soy sauce
  • 1 packet Silver Fern Farms beef stir fry
  • 1 tablespoon toasted sesame seeds
  • 2 spring onions, finely sliced


Spring Onion Waffles

Preheat oven 100°C

Sift the flour, cornflour, baking powder and salt.  Whisk the egg white and set aside.  Whisk together the egg yolk, milk, sunflower and sesame oil.  Stir the wet ingredients into the flour mix, add the chilli, spring onion and cheese.  Fold through the egg white. 

Heat a waffle iron, oil or butter lightly and put a large spoonful of batter into machine.  Cook for 3 - 4 minutes to a golden colour. Seperate the waffles, put onto an oven tray, cook the rest of the batter, then heat in the oven for 5 minutes so the waffles stay crisp. 


Finely chop the red chilli, garlic and ginger. Put into a small bowl with the sesame oil, miso and soy sauce.  Set aside.  When ready to cook, heat the oil in a fry pan, add the beef and cook for 2 minutes, add the sauce and toss to combine. 

Place a few pieces of beef on each warmed waffle, and scatter with sesame seeds and spring onions. Serve immediately as the waffle will soften if it sits too long.

Tip: Pat fry the stir fry beef thoroughly with paper towels before cooking to ensure an even browning.

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