Korean-Style Pancake Salad
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Korean-Style Pancake Salad
Ingredients
- Pancakes - 5.6 oz
- Beef tongue - 7.1 oz
- Pickled Cauliflower - 6.3 oz
- Napa Cabbage - 7.1 oz
- Korean-style Carrots - 7.1 oz
- Cilantro - 0.7 oz
- Soy Sauce - 1 fl oz
- Brown Sugar - 0.2 oz
- Rice Vinegar for Sushi - 1 fl oz
- Sesame Oil - 1 fl oz
- Salt - to taste
- Chili Flakes - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the crepes into strips to resemble noodles.
Step 3
Slice the beef tongue into thin pieces.
Step 4
Slice the cucumbers into diagonal half-moons.
Step 5
Shred the Chinese cabbage into thin strips.
Step 6
Coarsely chop the cilantro.
Step 7
In a large bowl, mix the pancakes, beef tongue, cucumbers, cabbage, and Korean-style carrots.
Step 8
In a separate bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, and chili flakes.
Step 9
Drizzle the salad with the dressing, add cilantro, and gently toss all the ingredients together. Taste and add salt if needed.
Step 10
Serve the salad with pancakes as a main dish or appetizer.
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