Scallion pancake KBBQ crunchwrap

Serves 1
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Directions

  1. 1Thaw two scallion pancakes. Keep one full size and cut the other into a smaller circle.
  2. 2Stir fry chopped kimchi until liquid evaporates.
  3. 3Mix corn, cream cheese, mayo, and buldak sauce to make spicy corn cheese.
  4. 4On the larger pancake, layer corn cheese, mozzarella, bulgogi, more mozzarella, scallions, jalapeños, kimchi, cucumbers, and crispy fried onions.
  5. 5Cover with the smaller pancake and fold the edges of the bottom pancake over to seal.
  6. 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