Texas Kimchi Pancake With Brisket Cooked In Beef Tallow | GirlDadBBQ

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Name: Texas Kimchi Pancake With Brisket Cooked In Beef Tallow
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Korean
Ingredients: Nongshim Bowl Noodles, Spicy Kimchi Flavor; SIGNATURE SELECTS Beef Patties, Brisket, Chuck & Short Rib; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Talking Rain AQA Water, 9.5 pH; Cake Mate Sugar, Blue; Crunch Easter Flatback Egg; Cebollitas Bunch; SIGNATURE SELECTS Black Pepper, Ground; Wan Ja Shan Soy Sauce; Gold Medal All Purpose Flour with Resealable Bag; Scallion; Vanns Spices Worcestershire Powder; 1-2-3 Vegetable Cooking Oil

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Texas Kimchi Pancake With Brisket Cooked In Beef Tallow

Serves 220 mins prep15 mins cook

An amazing fresh twist on a classic dish, this kimchi pancake with brisket promises to be a delicious experience. The recipe highlights the use of good kimchi and a unique 'Texas Style' approach.

0 servings

What you need

Nongshim Bowl Noodles, Spicy Kimchi Flavor

tbsp kimchi

SIGNATURE SELECTS Beef Patties, Brisket, Chuck & Short Rib

cup beef brisket

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tsp apple cider vinegar

tbsp water

tsp sugar

egg

onion

pinch black pepper

tbsp soy sauce

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

scallion

tbsp worcestershire

tbsp cooking oil

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Instructions

Thinly slice the kimchi. Cut the scallions into about 2-inch pieces. In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, egg, and water, a little bit at a time. Do not over mix. Add a little more water if the batter is too thick. The batter should flow easily from a spoon. Stir in the kimchi, scallions, onion, and the brisket. For cooking, heat one tablespoon of oil in a non-stick pan over medium heat. (Note: The instructions for cooking the pancake itself are incomplete after heating the oil.)

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