Recipe: Spicy Pulled-Beef with Scallion Pancake Wraps
These tasty Korean-style wraps feature subtly spicy pulled beef, delicately fresh and flexible scallion pancakes for wrapping, sticky rice as a filling element, lettuce for a pleasant crunch, and the savory braising liquid for the perfect dip.
2 pounds beef brisket
3 cups steamed rice
1 head leafy lettuce (romaine, red leaf, etc.)
1 jar of kimchi
2 cups beef stock
¼ cup soy sauce
¼ cup xiaoshing (Chinese rice wine)
4 cloves garlic, peeled and finely minced
1 tablespoon gochujang (substitute sriracha or chili-garlic sauce)
2 teaspoons mild chili powder or paprika
Combine all marinade ingredients in a measuring cup. Place brisket in a shallow baking dish and pour marinade over it. Cover and refrigerate for 4 hours, or overnight, turning occasionally for even marinating.
Heat oven to 325 degrees. Place marinated brisket in a covered baking dish in the oven and braise for 2 to 3 hours, until brisket is fork tender. When brisket is done, remove from the oven and set aside to cool. Use a fork to separate the meat into thin strands. Transfer braising liquid to small serving dishes and use as a dip for the Beef-filled Scallion Pancake Wraps. Serves 4.
1 cup flour
1 egg, lightly beaten
1 cup water (more or less as needed)
Salt to taste
4 scallions, green tops only, thinly sliced
Vegetable oil or non-stick cooking spray for frying
Combine flour and egg in a large measuring cup. Add water a little at a time, stirring continuously until the batter reaches a thin, flowing consistency. Add scallions and season with salt to taste. Coat a medium-sized skillet with oil or cooking spray and warm over medium heat. Pour a 4-inch puddle of batter into the center of the pan. Tilt the pan in a circular motion, rotating your wrist to evenly distribute the batter into a thin pancake. When the pancake is lightly browned on the under-side, use a spatula to turn the pancake over and brown on the other side. Remove the pancake from the pan and repeat with the remaining batter. Be sure to recoat the pan with oil for each pancake. Makes about 8 pancakes.
Assembling the Wraps:
Place a lettuce leaf on each pancake. Top with about 3 tablespoons steamed rice. Add several strands of pulled beef and top with kimchi. Roll pancakes around filling and serve with braising liquid as a dipping sauce. Serves 4.
Published on 5/29/10