For the filling of his scallion pancakes, Ming blends Wagyu ground beef with kimchi, garlic, ginger and gochujang!
Register for #discoveryplus to stream the entire library of #GuysRanchKitchen:.
Get the dish ▶
Register For Food Network ▶

Invite to Food Network, where learning to prepare is as basic as clicking play! Get your apron and get ready to get cookin' with a few of the best chefs all over the world. We'll provide you a behind-the-scenes take a look at our best programs, take you inside our favorite restaurant and be your resource in the kitchen to ensure every meal is a 10/10!

Kimchee Beef Scallion Pancakes
DISH COURTESY OF MING TSAI
Level: Intermediate
Total: 30 minutes
Active: 30 minutes
Yield: 4 servings

Active ingredients

Kimchee Beef Mix:

Neutral cooking oil, to coat the pan
1 pound Wagyu ground beef
Kosher salt and freshly ground black pepper
1 tablespoon sliced garlic
1 tablespoon chopped ginger
1 cup kimchee
2 tablespoons gochujang

Scallion Pancake Dough Mix:

4 cups versatile flour, plus more if required
2 cups boiling water (approximately).

Dipping Sauce:.

1/2 cup kimchee juice.
2 tablespoons chopped kimchee.
2 tablespoons soy sauce.
1 thinly sliced jalapeno with seeds.
2 tablespoons sliced scallions.

Pancake Assembly:.

2 tablespoons sesame oil.
1/2 cup grapeseed oil, plus more for the pan.
Kosher salt.
2 bunches thinly sliced scallions (reserving 2 to 3 tablespoons for the dipping sauce).

Directions.

For the kimchee beef mix: Include 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. As soon as warmed, add the ground beef, sprinkle with salt and pepper and start to brown and break up the meat. Include the garlic and ginger and cook up until the beef is equally browned, about 5 minutes. Remove from the pan and spread on a sheet tray to somewhat cool.

In the same hot pan, coat with another 1 tablespoon oil and burn the kimchee till it's crispy. Include the gochujang and stir until uniformly integrated. Remove from the heat and add to another sheet tray to cool. On the other hand, 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, include the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water till well combined, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You might require to spray a little flour if it gets too wet.

On a floured surface area, transfer and knead the dough up until it ends up being a smooth elastic ball, 5 to 8 minutes. Location back in the bowl and cover with a damp fabric. Enable to rest for 15 to thirty minutes at room temperature level.

For the dipping sauce: Include 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 4 pieces. Roll one piece into an 1/8-inch-thick circle/oval shape.

Integrate the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle freely 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 nearby you, roll the dough, jelly-roll style, to make a tight log. Twist each end of the log in opposite instructions 4 or 5 times (this will make extra pancake layers), then wrap the log around itself to make a coil, tucking the outside end below the coil. With a rolling pin, flatten the coil to 1/3-inch thick, cleaning with flour as required so it does not stay with 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 till brown and crispy on both sides, turning as soon as, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, up until golden brown and tasty.

Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce.

Register for our channel to fill on the latest must-eat recipes, fantastic kitchen area hacks and content from your preferred Food Network shows.
▶ FOOD NETWORK KITCHEN APP:.
▶ SITE:.
▶ FULL EPISODES:.
▶ FACEBOOK:.
▶ INSTAGRAM:.
▶ TWITTER:.

#MingTsai #GuysRanchKitchen #FoodNetwork #KimcheeBeefScallionPancakes.

Ming Tsai's Kimchee Beef Scallion Pancakes|Guy's Cattle ranch Cooking area|Food Network.