Korean Food Truck

Korean Food Truck Taco

Yield: 6 servings

Ingredients for Pajeon Pancakes

  • 3 cups all-purpose sifted flour
  • 1 cup rice flour
  • 3.5 oz.* eggs (2 large)
  • 4 cups water
  • 2 oz. chopped chives
  • 2 pinches red chili flakes
  • 2 tsp. salt
  • 1 tbsp. kimchee juice

Directions for Pajeon Pancakes

  1. In separate bowl, stir together flours. In separate bowl, beat eggs.
  2. Add eggs to flour mixture. Add water, chives, chili flakes, salt and kimchee juice.
  3. Stir until well blended. Pour into nonstick pan or on griddle.
  4. Cook pancake style, turning over to cook both sides. Repeat with remaining batter to make 6 pancakes. Set aside and keep warm.

Ingredients for Filling

  • 21 oz.* eggs (12 large)
  • 3 tbsp. sugar
  • 2 oz. Mirin
  • 2+ cups kimchee sauce, to taste
  • 4 jalapeños, diced
  • 3 oz. Sriracha hot sauce
  • 1 stalk queso fresco cheese
  • 2 oz. green onion, sliced

*If using frozen or liquid whole egg product.

Directions

  1. Beat together eggs with sugar, mirin, kimchee, and jalapeños.
  2. Cook and scramble eggs over medium-low heat until eggs are firm throughout with no visible egg liquid remaining.
  3. Add to the Pajeon pancake and top with sriracha sauce, queso fresco cheese, green onion.
  4. Roll pajeon pancake around filling.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).


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