Korean Pancake Wrap (Milssam) Recipe

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Korean Pancake Wrap (Milssam) Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup flour

  • 1

    cup water

  • ½

    tsp salt

  • 3

    Tbsp mirin (Japanese cooking wine)

  • 1

    tsp soy sauce

  • 1

    tsp sesame oil

  • ½

    lb chicken breast, cut into 2" matchsticks

  • ½

    green bell pepper, thinly sliced into 2" matchsticks

  • ½

    red bell pepper, thinly sliced into 2" matchsticks

  • ½

    cup red cabbage, thinly sliced into 2" matchsticks

  • Dipping sauce:

  • 2

    Tbsp soy sauce

  • 1

    Tbsp sugar

  • ½

    Tbsp vinegar

  • 1

    tsp Japanese hot mustard

  • Optional:

  • Chives or Green onion strings to tie wraps closed

Directions

Marinate chicken in soy sauce, sesame oil, and mirin for at least 30 minutes. Mix flour, water, and salt together to make the pancakes. Heat a saute pan over medium heat and coat with olive oil. Using a tablespoon, drop a full spoonful of pancake batter onto pan, smoothing to a 3-4" diameter. The pancakes should be about the thickness of crepes (thinner than American pancakes). They cook quickly, so flip when the top starts to dry. Remove quickly before they brown, less than a minute is needed on the other side. Finish all the batter, trying to make pancakes all the same size. Saute all vegetables SEPARATELY in a saute pan with a bit of olive oil and a dash of salt. Vegetables should still be a bit crunchy, so only about a minute is required in the pan. Saute chicken strips the same way as the vegetables except until they are fully cooked. Place a small amount of the chicken and each vegetable in the center of each pancake and roll tight. Serve with dipping sauce. They can be served warm or at room temperature. (Serves 4)


Nutrition

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