Korean Pancakes

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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.

Korean Pancakes

Recipe adapted from Bill Kim, Urban Belly, Chicago

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


1. Preheat the oven to 550°. In a medium bowl, whisk together the eggs until foamy. Pour the ice water through a fine-mesh sieve and into a medium bowl. Measure out ¾ cup water and add to the eggs (discard the ice cubes). Whisk in the rice flour, zucchini, scallions and onion and then whisk in the fish sauce, yuzu and sambal.

2. In an 8-inch skillet with an oven-safe handle, melt the butter over high heat. Pour half of the batter into the skillet and swirl to create an even layer. Once the edges are set, after about 1 minute, transfer the skillet to the oven and bake until the top is golden-brown, rotating the pan midway through cooking, about 12 minutes. (For an especially browned top, adjust the oven rack to the upper-middle position and heat the broiler to high; finish the pancake under the broiler for 1 to 2 minutes.)

3. Remove the skillet from the oven and transfer the pancake to a plate. Slice into sixths. Repeat with the remaining butter and batter. Place 3 wedges on each plate and serve.

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