TT National | Korean Pancakes
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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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.
Below is the final component, created by Bill Kim of Belly Shack, BellyQ and UrbanBelly. See the complete dish here.
Yield: 2 pancakes (4 servings)
Cook Time: 30 minutes
3 large eggs
1 cup ice water
¾ cup white long-grain rice flour
½ cup zucchini, ends trimmed and discarded and remaining zucchini sliced into thin matchsticks
4 scallions, ends trimmed and thinly sliced
½ medium yellow onion, finely minced (1/4 cup)
2½ teaspoons fish sauce (preferably Three Crabs brand)
2½ teaspoons bottled yuzu juice
2½ teaspoons sambal or Belly Fire®
1 tablespoon unsalted butter or Bonito Butter