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.
Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in Soy-Ginger VinaigretteRecipe 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
¼ cup soy sauce
4 teaspoons balsamic vinegar
2 cups cup baby spinach
8 pieces canned pickled jalapeños or Soy-Sauce Pickled Jalapeños
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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