Scallion Pancake BurritoPrint Recipe
- Coconut rice:
- ¾ cup full fat, coconut milk, shaken
- ¾ cups basmati rice
- ¾ cup + 2 Tbsp water
- 2 Tbsp white miso paste
- ⅛ tsp crushed red pepper flakes
- Scallion pancakes:
- 2 eggs
- ¾ tsp salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ⅔ cup milk
- ½ cup seltzer
- 1 ⅓ cups all-purpose flour
- 4 scallions, thinly sliced
- Flavorless oil for frying
- Carrot-daikon slaw:
- 1 ½ cups carrot, peeled and grated
- 1 ½ cups daikon, peeled and grated
- 3 Tbsp white vinegar
- 2 Tbsp sugar
- ½ tsp salt
- 2 Tbsp olive oil
- ¼ cup cilantro, finely chopped
- Kimchi, for serving
First, make the rice. In a medium pot, whisk together all the ingredients to fully break up the miso and distribute evenly into the rice. Once mixed, bring to a boil. Once boiling, reduce to a simmer and cook covered about 20 minutes until absorbed.
Meanwhile, make the scallion pancakes. Whisk all ingredients together for the scallion pancakes. Once fully blended and no clumps remain, add in the scallions.
Place a pan over medium-high heat and add about 1 tablespoon of oil. Once hot, pour in about 1 cup of pancake batter and swirl to coat the pan. After about 3 minutes, flip to finish cooking on the other side. You don’t want the pancake to be crisp, rather more like a soft crepe, so be careful not to overcook. Place finished pancakes on a large plate.
Continue with remaining batter so that you have 3 pancakes. Set aside.
To make the slaw, mix together all ingredients in a large bowl and let sit for 15 minutes to marinate before serving.
To assemble, lay one scallion pancake down. Place about ¼ cup rice in the bottom center of the pancake. Place about ¼ cup of slaw right on top or next to the rice. Add about 2 tablespoons kimchi on top of that. Roll the bottom up and over the filling. Then fold the right side over, left side over, and roll all the way up. Slice in half and serve!