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.

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
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Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in Soy-Ginger Vinaigrette
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Total time: 0 minutes
  • 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.
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