Korean-Style Pancake Salad

Ingredients

• Pancakes 5 oz
• Beef tongue 5 oz
• Pickled Cauliflower 5 oz
• Napa Cabbage 5 oz
• Korean-style Carrots 5 oz
• Cilantro 0 oz
• Soy Sauce 0 fl oz
• Brown Sugar 0 oz
• Rice Vinegar for Sushi 0 fl oz
• Sesame Oil 0 fl oz
• Salt to taste
• Chili Flakes to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the crepes into strips to resemble noodles.

Step 3

Slice the beef tongue into thin pieces.

Step 4

Slice the cucumbers into diagonal half-moons.

Step 5

Shred the Chinese cabbage into thin strips.

Step 6

Coarsely chop the cilantro.

Step 7

In a large bowl, mix the pancakes, beef tongue, cucumbers, cabbage, and Korean-style carrots.

Step 8

In a separate bowl, mix together the soy sauce, sesame oil, rice vinegar, sugar, and chili flakes.

Step 9

Drizzle the salad with the dressing, add cilantro, and gently toss all the ingredients together. Taste and add salt if needed.

Step 10

Serve the salad with pancakes as a main dish or appetizer.