Korean Pancakes with Coca-Cola Braised Beef Tongue

Four top Korean-American chefs to collaborate on one recipe
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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.

Korean Pancakes with Coca-Cola Braised Tongue, Pickled Jalapeños and Scallion Salad in 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

Yield: 4


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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