Scallion pancake kbbq crunchwrap
Serves 1
Directions
- 1Thaw two scallion pancakes. Keep one full size and cut the other into a circle about 1 inch smaller than the original.
- 2Cook the bulgogi until desired doneness and set aside to cool.
- 3Briefly stir-fry the chopped kimchi to evaporate excess liquid and slightly caramelize.
- 4Mix together corn, cream cheese, mayo, shredded mozzarella, and buldak sauce, using more cream cheese than mayo to make the spicy corn cheese.
- 5On the larger pancake, assemble the wrap by layering the spicy corn cheese, shredded mozzarella, cooked bulgogi, more mozzarella, sliced scallions, sliced jalapeños, chopped kimchi, julienned cucumber, and crispy fried onions.
- 6Cover the fillings with the smaller pancake and fold the edges of the larger pancake around until it is completely closed.
- 7Pan-fry with plenty of oil on medium-low heat for 8-10 minutes per side, or until golden brown, crispy, and the sides appear translucent.
Ingredients
- 2 whole frozen jumbo scallion pancake
- bulgogi, pre-marinated
- kimchi, roughly chopped
- shredded mozzarella
- cucumber, julienned
- scallion, sliced
- jalapeño, sliced
- crispy fried onion
- corn
- cream cheese
- mayo
- buldak sauce
Tips
- For the spicy corn cheese, ensure you use more cream cheese than mayo.
