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King Crab with Korean Scallion and Oxtail Pancake and Grilled Scallion Aioli
King Crab with Korean Scallion and Oxtail Pancake and Grilled Scallion Aioli – - Recipe

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Ingredients per serving

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Braised Oxtail

  • Oxtail 3.0 lb
  • White onion, sliced 1.0 ea
  • Garlic cloves 4.0 ea
  • Caldo De Vegetables 4.0 cup
  • Kimchi Juice 1.0 cup
  • Ginger, sliced 2.0 each

Grilled Scallion Aioli

Scallion and Oxtail pancakes

  • Flour 2.0 cups
  • Scallion Aioli 2.0 cups
  • Oxtail Shredded 2.0 cups
  • Boiling water 0.5 cup

King Crab legs

  • Crab meat 16.0 piece
  • Butter 0.5 cup
  • Kimchi Juice 1.0 cup

To build

  • Pancake 1.0 n/a
  • Crab 2.0 pieces
  • Scallions, sliced
  • Scallion Aioli
  • Kimchi butter
Created by
Brandon Collins

Brandon Collins

 Corporate Chef

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Preparation

  1. Braised Oxtail

    • Sear oxtail in a rondo and remove
    • Add Onion, Ginger, Garlic and saute
    • Deglaze with kimchi juice and add Prepared caldo. Braise in a 300 °C oven until tender and set aside.

  2. Grilled Scallion Aioli

    • Grill scallions with a little oil.
    • Puree with the Hellmann's and season to taste. Reserve. 

  3. Scallion and Oxtail pancakes

    • Mix flour and boiling water and knead until smooth. Let rest for 1 hour and then cut into 8 pieces.
    • each piece into an oval and spread 2 tbsp of Aioli and 2 tbsp Of oxtail mixture.
    • Roll into a snake and roll into a snail shape. Let rest for 20 min covered
    • Heat a griddle and roll each snail to about 1/4 in thick and cook on the griddle on each side until cooked through about 4 min per side.

  4. King Crab legs

    • Clean crab legs
    • melt butter and add kimchi juice
    • dip crab in butter and griddle on each side until warmed through. 

  5. To build

    • Place 1 pancake down cut in half
    • Add Crab on top
    • Drizzle with Scallion aioli and Kimchi Butter
    • Top with Greens and serve. 
Created by
Brandon Collins

Brandon Collins

 Corporate Chef