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 10
Serve the salad with pancakes as a main dish or appetizer.
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.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
