TT National | Korean Pancakes
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.
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