Korean style pancake salad
6 servings
20 minutes
Korean-style pancake salad is an amazing blend of Russian tradition and Eastern spiciness. Its history roots in the search for new flavor combinations when delicate pancakes met spicy ingredients of Korean cuisine. Thin strips of pancakes resemble noodles, while beef tongue adds richness. Pickles add crunchiness, and napa cabbage brings freshness. Cilantro reveals aroma, and Korean-style carrots add sharpness. The dressing made from soy sauce, sesame oil, and rice vinegar creates a harmony of flavors – sweetness, sourness, and a hint of spiciness. This salad can be served as a standalone dish or an original appetizer. It is perfect for those who appreciate bold combinations and unusual textures.
1
Prepare all the ingredients.
2
Cut the pancakes into strips to resemble noodles.
- Blini (pancakes): 160 g
3
Slice the beef tongue into thin slices.
- Beef tongue: 200 g
4
Cut the cucumbers into diagonal half-rings.
- Pickled cucumbers: 180 g
5
Chop the Beijing cabbage into thin strips.
- Napa cabbage (pak choi type): 200 g
6
Chop the cilantro coarsely.
- Cilantro: 20 g
7
In a large bowl, mix pancakes, beef tongue, cucumbers, cabbage, and Korean-style carrots.
- Blini (pancakes): 160 g
- Beef tongue: 200 g
- Pickled cucumbers: 180 g
- Napa cabbage (pak choi type): 200 g
- Korean-style carrot salad: 200 g
8
In a separate bowl, mix soy sauce, sesame oil, rice vinegar, sugar, and chili flakes.
- Soy sauce: 30 ml
- Sesame oil: 30 ml
- Rice vinegar: 30 ml
- Brown sugar: 5 g
- Red pepper flakes: to taste
9
Pour the dressing over the salad, add cilantro, and gently mix all the ingredients. Taste and add salt if needed.
- Cilantro: 20 g
- Salt: to taste
10
Serve the salad with pancakes as a main dish or appetizer.