For the filling of his scallion pancakes, Ming mixes Wagyu ground beef with kimchi, garlic, ginger and gochujang!
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Kimchee Beef Scallion Pancakes
RECIPE COURTESY OF MING TSAI
Total: 30 min
Active: 30 min
Yield: 4 servings
Kimchee Beef Mix:
Neutral cooking oil, to coat the pan
1 pound Wagyu ground beef
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup kimchee
2 tablespoons gochujang
Scallion Pancake Dough Mix:
4 cups all-purpose flour, plus more if needed
2 cups boiling water (approximately)
1/2 cup kimchee juice
2 tablespoons chopped kimchee
2 tablespoons soy sauce
1 thinly sliced jalapeno with seeds
2 tablespoons sliced scallions
2 tablespoons sesame oil
1/2 cup grapeseed oil, plus more for the pan
2 bunches thinly sliced scallions (reserving 2 to 3 tablespoons for the dipping sauce)
For the kimchee beef mix: Add 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. Once heated, add the ground beef, sprinkle with salt and pepper and begin to brown and break up the meat. Add the garlic and ginger and cook until the beef is evenly browned, about 5 minutes. Remove from the pan and spread on a sheet tray to slightly cool.
In the same hot pan, coat with another 1 tablespoon oil and sear the kimchee until it’s crispy. Add the gochujang and stir until evenly combined. Remove from the heat and add to another sheet tray to cool. Meanwhile, as everything is cooling, make the dough mix.
For the scallion pancake dough mix: To the bowl of a stand mixer fitted with a dough hook attachment, add the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water until well mixed, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You may need to sprinkle a little flour if it gets too wet.
On a floured surface, transfer and knead the dough until it becomes a smooth elastic ball, 5 to 8 minutes. Place back in the bowl and cover with a damp cloth. Allow to rest for 15 to 30 minutes at room temperature.
For the dipping sauce: Add the kimchee juice, kimchee, soy sauce, jalapeno and scallions to a bowl and stir to combine. Add to a serving dish and set aside.
For the pancake assembly: On a floured surface, roll out dough into a log. Cut the log into four pieces. Roll one piece into an 1/8-inch-thick circle/oval shape.
Combine the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle liberally with salt. Sprinkle a quarter each of the beef mixture, kimchi and scallions all over the dough. Make sure to press it down so it sticks into the dough. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/3-inch thick, dusting with flour as needed so it doesn’t stick to your work surface. Roll out to a pancake. Repeat to make 4 pancakes.
Heat a wok or 12-inch cast-iron pan over medium heat. Add grapeseed oil and swirl to coat the pan. Add the pancakes, one at a time, and cook until brown and crispy on both sides, turning once, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, until golden brown and delicious.
Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce.
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Ming Tsai’s Kimchee Beef Scallion Pancakes | Guy’s Ranch Kitchen | Food Network