Reuben Scallion Pancakes

steps

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.