Korean-American Chefs' Recipe For Korean Pancakes With Kimchi | Tasting Table Recipe
Four top Korean-American chefs to collaborate on one recipe
We asked four pioneering Korean-American chefs to collaborate on one recipe. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.
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Recipe adapted from Danny Bowien, Mission Chinese Food, New York City and San Francisco; Dennis Lee, Namu Gaji, San Francisco; Hooni Kim, Danji, New York City; Bill Kim, Urban Belly, Chicago
Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in Soy-Ginger Vinaigrette
Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in Soy-Ginger Vinaigrette
servings
4
Ingredients
- ¼ cup soy sauce
- 4 teaspoons balsamic vinegar
- 2 cups cup baby spinach
- 8 pieces canned pickled jalapeños or Soy-Sauce Pickled Jalapeños
- Scallion Salad with Soy-Ginger Vinaigrette
- 4 Korean Pancakes, made with Bonito Butter
- Grilled Coca Cola-Braised Beef Tongue
- Crouton Crackers
Directions
- In a medium bowl, stir together the soy sauce and balsamic vinegar. Divide evenly between 4 small bowls and set aside.
- In a large bowl, toss together the spinach, pickled jalapeños and scallion salad.
- Place each pancake on a plate and top with a few slices of grilled tongue, the spinach-scallion salad, and crouton crackers. Serve each plate with dipping sauce on the side.