Reuben Scallion Pancakes

By: The Local Palate
Blair Hamfish

Enjoy the delightful fusion that are the Reuben Scallion Pancakes, where scallions and the classic flavor of a Reuben Sandwich are complemented by a tangy soy-pickled cucumber dressing for a harmonious blend of East and West.

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Serves 5

    Make the Pancakes:
  • 1 cup Korean pancake mix (or sub seasoned flour of your choice with 1½ teaspoons baking powder)
  • ½ cup rye flour
  • 1 cup very cold sparkling water
  • 1 egg yolk
  • 1 tablespoon ssamjang
  • ½ cup sesame oil, for sautéing
  • ½ cup canola oil, for sautéing
  • 1 bunch scallions, julienned
  • Salt to taste
  • Pastrami brisket (recipe follows)
  • Sauerkraut (recipe follows)
  • Make the Soy-Pickled Cucumber Dressing:
  • 2 Persian cucumbers, seeded and minced
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1½ tablespoons shoyu 1½ teaspoons sesame oil
  • 1 cup kewpie mayo
  • 1 teaspoon gochugaru
  • Make the Pastrami Brisket:
  • 1½ cups kosher salt
  • 1½ ounces pink salt (curing salt, aka Insta Cure #1)
  • 1 cup granulated sugar
  • ½ cup dark brown sugar
  • ¼ cup honey
  • 1 tablespoon pickling spice
  • 5 garlic cloves, crushed
  • 1 (5-pound) beef brisket, heavy fat cap removed
  • 1 tablespoon black peppercorns, toasted
  • 1 tablespoon coriander seeds, toasted
  • Special equipment: Smoker, fruit wood chips
    Make the Sauerkraut:
  • 15 pounds napa cabbage, divided
  • 9 tablespoons pickling salt, divided
  • 3 tablespoon toasted caraway seeds, divided
  • Special equipment: Fermentation crock with weight, food-grade gloves

Make the Pancakes:

  1. In a mixing bowl, whisk together pancake mix, rye flour, sparkling water, egg yolk, and ssamjang. Refrigerate batter for 15 minutes.
  2. In a jar, mix sesame and canola oil. In a small frying pan, heat 1 tablespoon of oil blend over medium-high heat. Add scallions in one layer and cook, flipping once, until charred, 1 to 2 minutes, removing scallions as they are done.
  3. Coat a large cast-iron skillet with oil blend and place over medium-high heat. When oil shimmers, drop ½ cup of batter into pan for each pancake. Sprinkle charred scallions evenly over top. Once pancake is crisp and golden brown on the edges, flip and cook the other side until fluffy in the middle. Repeat with remaining batter.

Make the Soy-Pickled Cucumber Dressing:

  1. In a bowl, mix cucumbers with salt and sugar; refrigerate for 30 minutes. Drain liquid and mix in remaining ingredients.
  2. Serve pancakes topped with warm brisket and sauerkraut, drizzled with dressing.

Make the Pastrami Brisket:

  1. In a stockpot, combine kosher salt, pink salt, granulated and brown sugars, honey, pickling spice, and garlic with 1 gallon water; bring to a boil until salts and sugars are dissolved, about 15 minutes. Let cool to room temperature.
  2. In a large pot or dutch oven, cover brisket in brine and refrigerate for 3 days. Remove brisket, rinse, and pat dry. Grind peppercorns and coriander seeds and rub them all over brisket, as evenly as possible. Using fruit wood chips, smoke at 200 degrees for 8 hours, then 250 degrees for 2 hours.

Note: Brisket will need to cure in brine 3 days and smoke 10 hours.

Make the Sauerkraut:

  1. Peel outside leaves from cabbage, then core and cut in half lengthwise. Julienne into very thin strips. In a large bowl, toss one-third of the cabbage with 3 tablespoons pickling salt and 1 tablespoon caraway seeds. Pack cabbage into a fermentation crock, and allow cabbage to soften and release liquid, 10 to 15 minutes.
  2. Meanwhile, toss another third of the cabbage with 3 more tablespoons pickling salt and 1 more tablespoon caraway. Tamp down cabbage already in crock firmly using a gloved hand and add newly seasoned cabbage to the top.
  3. Repeat this entire process with remaining ingredients. Place weight on top to keep cabbage protected in its brine, making sure it is fully submerged.
  4. Cover container with a towel or cloth and store in a cool, dry place for 5 to 6 weeks. (Cabbage will reduce in size dramatically during this time.) Look for a pale golden hue and a tart flavor with plenty of crunch.

Note: Sauerkraut will need to bring for up to 6 weeks.

  • Recipe By
    Alex Strickland, The Dragon Room

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