Scallion pancake KBBQ crunchwrap
Serves 1
Directions
- 1Thaw two scallion pancakes. Keep one full size and cut the other into a smaller circle.
- 2Stir fry chopped kimchi until liquid evaporates.
- 3Mix corn, cream cheese, mayo, and buldak sauce to make spicy corn cheese.
- 4On the larger pancake, layer corn cheese, mozzarella, bulgogi, more mozzarella, scallions, jalapeños, kimchi, cucumbers, and crispy fried onions.
- 5Cover with the smaller pancake and fold the edges of the bottom pancake over to seal.
- 6Pan fry in oil on medium-low heat until golden brown and crispy.
Ingredients
- 2 whole frozen jumbo scallion pancake
- 1 cup bulgogi
- 1/4 cup kimchi, roughly chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup cucumber, julienned
- 1 tbsp scallion, sliced
- 1 tbsp jalapeño, sliced
- 2 tbsp crispy fried onion
- 2 tbsp corn
- 1 tbsp cream cheese
- 1/2 tbsp mayo
- 1 tsp buldak sauce
- 2 tbsp oil (optional)
Equipment
frying panspatula
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