For the latest First We Feast Sessions, chef Roy Choi and rapper Dumbfoundead joined forces to create an edible ode to L.A.’s Koreatown—available for a limited-time only at POT in the Line Hotel.
When Roy Choi and Dumbfoundead met up in the kitchen at L.A.’s POT restaurant, they wanted to create a menu item that represented their shared K-town roots. Their culinary freestyling resulted in a Korean pajeon pancake that’s crispy on the outside, strewn with bits of beer-braised pork, kimchi, and vegetables, and served with a pungent “Magic Fish Dip” sauce spiked with chili powder and fish roe. Choi says, “Growing up, these pancakes were made on little Hamilton Beach plug-in planchas that our moms bought at Target.”
The “Off The Dough” pancake will be available during the month of October, exclusively at POT in Los Angeles. Can’t make it to K-town? Try your hand at making your own pajeon at home using the recipe below.
“Off The Dough” Pancake recipe
Makes 2 pancakes
- 1½ cups pancake batter (Choi recommends Korean pancake or tempura batter, but even regular pancake batter would work)
- 4 cups assorted mixed shredded vegetables of your choosing (e.g., cabbage, onion, scallion, zucchini, jalapeño, leeks, carrots)
- 1 cup braised pork belly, diced (pork belly is braised in a 50/50 mixture of Hite, or any other lager beer, and soy sauce. Use approximately 12oz beer and 12oz soy sauce, or just enough to submerse the belly. Cook in the oven for 3 to 4 hours at 300°F)
- 1 cup chopped kimchi (available at any Korean market)
- vegetable oil
- “Magic Fish Dip” sauce for serving (recipe below)
Don’t be afraid to freestyle when it comes to adding ingredients to your own Korean pancake. As Choi explains, “You don’t have to do it the exact same way every time. Koreans are really resourceful in cooking—they just throw shit in.”
- Take ¾ cups of batter and mix it with 2 cups of vegetables, ½ cup steamed pork belly, and ¼ cup kimchi. Make sure all the vegetables are heavily coated in the batter. Add more batter if necessary.
- Heat several tablespoons of oil in a wide frying pan over high heat. Add the batter-coated vegetables and flatten the mixture in the pan using either a spatula and/or ladle.
- Shake the pan gently to ensure the pancake is not sticking to the bottom of the pan and turn the heat down to medium.
- Lift a corner of the pancake to check the coloring. When it has turned a golden brown, flip the pancake and cook on the other side until golden brown.
- Drain the pancake on paper towels.
- Slice it up with a knife or pizza slicer.
- Serve with a ramekin of dipping sauce.
“Magic Fish Dip” sauce
Makes enough for a pancake party
- ½ cup fish roe
- ½ cup thinly sliced scallion
- ½ cup minced jalapeño with seeds
- 1 heaping tablespoon kochu karu
- 1 teaspoon roasted sesame seeds
- 1 tablespoon sesame oil
- ¾ cup soy sauce
- ¼ cup water
Whisk together all “Magic Fish Dip” ingredients, then get at it.