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- 2 cups store-bought kimchi, chopped
- 1 cup chopped scallions (from 1 bunch)
- 1 1/2 cups cups chopped watercress, divided (from 1 large bunch)
- 8 ounces ground pork
- 1 garlic clove, finely grated
- 1/2 teaspoon ground cayenne pepper
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/4 cup soy sauce
- 2 tablespoons rice-wine vinegar
- 1 tablespoon sesame oil
- 1/2 cup sliced radishes (from about 8 halved radishes)
- In a large bowl, combine kimchi, scallions, 1 cup chopped watercress, pork, garlic, cayenne, flour, egg, and 6 tablespoons water. Stir to combine.
- Meanwhile, heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pancake mixture, pat it into a large pancake, and cook until browned on the underside, about 4 minutes. Slide the pancake onto a plate, then carefully flip it back into the skillet to brown the other side, about 4 minutes. Repeat with remaining pancake mixture and oil. Transfer both pancakes to a cutting board to cut each cake into 4 wedges.
- While pancake cooks, whisk together soy sauce, vinegar and sesame oil. In a small bowl, toss remaining 1/2 cup watercress and radish together with salt and pepper. Serve wedges of pancake topped with watercress relish; spoon sauce over top or serve alongside.
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Wildcard Winner: Texas Tailgate Burger
Prep your pans for perfection.
Behind the scenes.
Meat-free Memorial Day recipes.
Stop the soap opera.