JIAN BING
JIAN BING

JIAN BING

Yield
4 portions
Portion Size
Potion Size: 1 serving
Ingredients: Measure:
All-purpose flour
1-1/3 cups
Water
1-1/2 cups
Kosher salt
1 tsp
Red cabbage
1 cup
Toasted sesame oil
1/4 tsp
Seasoned rice vinegar
1 tsp
Granulated sugar
1/2 tsp
Eggs, scrambled
4
Sesame seeds, white
1 tsp
Sesame seeds, black
1 tsp
Gochujang, prepared
4 tsp
Fresh cilantro
4 tsp
Edamame, blanched and shocked
1/2 cup
Shallot, peeled, sliced thin, sautéed
1/4 cup
1/4 cup
Wonton strips, 1/2", fried
2 cups

Directions

  1. In a medium bowl, whisk together the flour, water and salt until smooth.

  2. In another medium bowl, mix together cabbage, sesame oil, rice vinegar and sugar. Hold refrigerated until ready to use.

  3. For each crepe: Lightly srpay non-stick skillet with cooking spray and preheat over medium heat. Ladle 3/4 cup batter into pan. Cook for about 1 minute and pour one fourth of the egg mixture on top of crepe and sprinkle with 1/4 teaspoon each of black and white sesame seeds. Continue to cook for another minute and then flip and cook for about 2 minutes until crepe and egg are completely cooked. Remove crepe from pan and place onto cutting board, with egg side of crepe facing down.

  4. Brush gochuchang on each crepe and continue layering with dressed cabbage, cilantro, edamame, shallot, tomato and wontons divided evenly. Roll each in the shape of a burrito and slice in half to serve.

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