We asked four pioneering Korean-American chefs to collaborate on one recipe for our October Monthly Edition. 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 Jalapeños and Scallion Salad in Soy-Ginger Vinaigrette
Yield: 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
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.
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