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Korean Pancakes with Coca-Cola Braised Beef Tongue

Four top Korean-American chefs to collaborate on one recipe
Tasting Table

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.

Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeņos and Scallion Salad in Soy-Ginger Vinaigrette

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

Yield: 4


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


1. In a medium bowl, stir together the soy sauce and balsamic vinegar. Divide evenly between 4 small bowls and set aside.

2. In a large bowl, toss together the spinach, pickled jalapeños and scallion salad.

3. 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.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


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