Pasanjeok (Green onion pancake skewers)

Trim the roots and tough outer layers of the large green onions. Cut off the tough yellow tips, then wash them thoroughly.

Slice 8 ounces of tender beef into thin strips, about 5 inches long. Tenderize the beef by tapping it with the back of a knife.

Marinate the beef strips with minced garlic, chopped green onion, sugar, soy sauce, black pepper, and sesame oil. Mix thoroughly by hand.

Peel a carrot and cut it into 4-inch long and 1/2-inch thick strips. You will need 10 strips in total.

Microwave the carrot strips for 1 minute to soften them slightly for easier skewering and cooking.

Cut the large green onions into 4-inch lengths, matching the size of the carrots. If they are too thick, slice them in half lengthwise.

Thread the ingredients onto 6-inch wooden skewers. Follow the pattern: green onion, beef, carrot, green onion, beef, carrot, and finally green onion. Prepare 5 skewers.

Lightly sprinkle salt over the green onions on the skewers. Then, coat the skewers evenly on both sides with flour.

Whisk 3 eggs in a bowl. For a smoother texture, strain the whisked eggs through a sieve into a shallow dish.

Heat two large non-stick skillets over medium heat and add a couple of tablespoons of cooking oil to each.

Dip each flour-coated skewer into the egg wash, making sure it's completely covered, and then place it onto the hot skillet.

Pan-fry the skewers for about 2 minutes on each side over medium-low heat until they are golden brown and the beef is cooked through. Pour any remaining egg wash over the skewers as they cook.

Finely chop half a green onion for the dipping sauce.

In a small bowl, combine soy sauce, vinegar, the chopped green onion, and toasted sesame seeds. Mix well.

Arrange the freshly cooked Pasanjeok on a platter and serve immediately with the dipping sauce.