The Art of Scallion Pancakes with Wagyu and Kimchi: A Layered Delight

When it comes to scallion pancakes, there are many variations and interpretations, but one that stands out is this particular recipe that combines wagyu ground beef, kimchi, and scallions in a perfect layered bite. The key to this pancake's uniqueness lies in its hot water dough, which consists of two parts all-purpose flour to one part boiling water. This simple yet effective mixture allows for the creation of a smooth and pliable dough that is easy to work with.

To prepare the dough, simply knead it until it reaches a nice consistency, about five to eight minutes should suffice. The goal is not to over-knead the dough, as this can lead to the development of gluten, which would make the pancake tough and unappetizing. Once the dough has reached the desired state, let it rest for 15 to 30 minutes at room temperature. This step allows the gluten to relax, making the dough easier to roll out.

The filling is where this scallion pancake truly shines. The recipe calls for wagyu ground beef that has been sautéed with garlic and ginger until cooked through. Next, a spicy kimchi made from fermented cabbage is added to the pan, which is then reduced to remove excess liquid. A couple of tablespoons of cuchu jiang, a Korean chili paste made from fermented soy beans, are also added to tie all the flavors together.

After the filling has been prepared and cooled, it's time to assemble the pancake. The dough is divided into quarters, and each quarter is flattened out into a thin sheet, about an eighth of an inch in thickness. A small amount of oil is applied to the edges of the dough, followed by a sprinkle of kosher salt and freshly sliced scallions.

The magic happens when this mixture is rolled up into a roulade shape, starting from one end and rolling it tightly, but not too tightly, so that the filling stays inside. To create more layers, the pancake is twisted twice, which doubles the number of layers with each twist. The final touch is to bring one end of the pancake to the other and tuck it underneath, creating a thick and snail-like shape.

To sear the scallion pancakes, medium-high heat is used on both sides, cooking for about four minutes per side until they are golden brown. When cut into, the layers can be seen, making each bite a delight for the senses. The combination of flavors and textures creates a truly unique experience that is sure to impress.

To complete the dish, a dipping sauce made from kimchi soy sauce with a hint of acid is served on the side. This tangy condiment complements the richness of the wagyu beef and the spiciness of the kimchi, adding an extra layer of depth to the pancake's flavor profile. With each bite, the textures and flavors meld together in perfect harmony, creating a culinary experience that is truly unforgettable.

This scallion pancake recipe may seem intimidating at first glance, but with practice and patience, it can be mastered by anyone willing to take on the challenge. The end result is a dish that is both visually stunning and deliciously complex, making it a must-try for any food enthusiast.

"WEBVTTKind: captionsLanguage: enbeef kimchi scallion pancakes with scallions kimchi and wagyu all rolled up into a perfect layered bite the most important thing for scallion pancake is the hot water dough two parts all-purpose flour to one part boiling water that's it you don't need a recipe you knead it till it's nice and smooth only about five to eight minutes you don't need to over knead it you don't want to develop the gluten too much so once you get your ball of dough nice and shiny let it rest 15 30 minutes room temp is fine the uniqueness of this scallion pancake is the filling i take wagyu ground beef saute toast cook through with garlic and ginger i then take my spicy kimchi which is fermented cabbage i start to saute that to reduce the liquid out i want to get it drier and then a couple tablespoon of what i think is just the base of korean flavors cuchu jiang which is this korean chili paste is fermented soy beans it really ties the whole dish together so all that gets cooked laid on sheet tray cooled and then mixed in with the cooled beef so those nice and rested so the dough is rested why are you the kimchi the the scallions all are gonna go in this i'm gonna go ahead yep once my dough is rested i take about a quarter and make a ball i flatten it out and the key here it's not this shape just needs to be large enough and thin enough so we're talking about an eighth of an inch so the key is it's an eighth of an inch everywhere then paint with your oil which is a sesame grapeseed oil combination paint that to the edges literally add kosher salt literally add your freshly sliced scallions then your cooled wagyu beef your cooled kimchi then the magic is rolling it up so to create these layers you start on one end and like a sushi roll you tightly roll not super tight but tight enough so it stays together and you make this roulade then i do a couple of twists which yet create more layers so think about it you have something that's been layered this way and once you twist it you're actually doubling its layers by every time you twist it and then what i call the snail action so you bring one end end on itself and then this end gets tucked underneath and now you have this really big thick snail you lightly press it down then you roll it out again i go to about a third of an inch so to sear the scallion pancakes super easy medium-high heat one side down about four minutes until it's nice and golden brown flip it another four minutes when you do cook it properly and cut into it you can see the layers we serve this with a dipping sauce we have a little dippy sauce it's gonna be kimchi soy dipping sauce a little acid i've had a lot of scallion pancakes i've never seen one that thick this is thick because it has the wagyu because you got stuff in it got it nice and hot from the wagyu wagyu beef little ginger little garlic take some kimchi roll it cook it slice it serve it repeat creamy flaky big big umami with the waiguu and the uh and then the tang and the kimchi i mean you're getting everything you're getting sour you're getting spice you're getting the saltiness you're getting the crunch this was perfectly made and fortified with flavor it was a full meal in itself youbeef kimchi scallion pancakes with scallions kimchi and wagyu all rolled up into a perfect layered bite the most important thing for scallion pancake is the hot water dough two parts all-purpose flour to one part boiling water that's it you don't need a recipe you knead it till it's nice and smooth only about five to eight minutes you don't need to over knead it you don't want to develop the gluten too much so once you get your ball of dough nice and shiny let it rest 15 30 minutes room temp is fine the uniqueness of this scallion pancake is the filling i take wagyu ground beef saute toast cook through with garlic and ginger i then take my spicy kimchi which is fermented cabbage i start to saute that to reduce the liquid out i want to get it drier and then a couple tablespoon of what i think is just the base of korean flavors cuchu jiang which is this korean chili paste is fermented soy beans it really ties the whole dish together so all that gets cooked laid on sheet tray cooled and then mixed in with the cooled beef so those nice and rested so the dough is rested why are you the kimchi the the scallions all are gonna go in this i'm gonna go ahead yep once my dough is rested i take about a quarter and make a ball i flatten it out and the key here it's not this shape just needs to be large enough and thin enough so we're talking about an eighth of an inch so the key is it's an eighth of an inch everywhere then paint with your oil which is a sesame grapeseed oil combination paint that to the edges literally add kosher salt literally add your freshly sliced scallions then your cooled wagyu beef your cooled kimchi then the magic is rolling it up so to create these layers you start on one end and like a sushi roll you tightly roll not super tight but tight enough so it stays together and you make this roulade then i do a couple of twists which yet create more layers so think about it you have something that's been layered this way and once you twist it you're actually doubling its layers by every time you twist it and then what i call the snail action so you bring one end end on itself and then this end gets tucked underneath and now you have this really big thick snail you lightly press it down then you roll it out again i go to about a third of an inch so to sear the scallion pancakes super easy medium-high heat one side down about four minutes until it's nice and golden brown flip it another four minutes when you do cook it properly and cut into it you can see the layers we serve this with a dipping sauce we have a little dippy sauce it's gonna be kimchi soy dipping sauce a little acid i've had a lot of scallion pancakes i've never seen one that thick this is thick because it has the wagyu because you got stuff in it got it nice and hot from the wagyu wagyu beef little ginger little garlic take some kimchi roll it cook it slice it serve it repeat creamy flaky big big umami with the waiguu and the uh and then the tang and the kimchi i mean you're getting everything you're getting sour you're getting spice you're getting the saltiness you're getting the crunch this was perfectly made and fortified with flavor it was a full meal in itself you\n"