Chicago-style Pyeonsu

Ingredients

In this adaptation of Pyeonsu to the cuisine of Chicago, we incorporate elements of Chicago's culinary traditions. Instead of using traditional Korean dough, we use a light and crispy dough reminiscent of Chicago-style deep-dish pizza crust. The filling remains true to the original, with fresh vegetables and thinly sliced meat, but we add a tangy dressing inspired by the flavors of Chicago-style hot dogs. We alse have the original recipe for Pyeonsu, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (235ml) warm water 1 cup (235ml) warm water
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1 cup (150g) lettuce, shredded 1 cup (150g) lettuce, shredded
• 200g thinly sliced beef or chicken 200g thinly sliced beef or chicken
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey 1 tablespoon honey
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 16g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring until a smooth dough forms. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, marinate the thinly sliced beef or chicken in soy sauce for 10 minutes.
3. 3.
   In a small bowl, whisk together the soy sauce, vinegar, and honey to make the dressing.
4. 4.
   Roll out the dough on a floured surface into a thin rectangle. Cut the dough into 4-inch squares.
5. 5.
   Place a small amount of each vegetable and marinated meat in the center of each dough square. Drizzle with the dressing.
6. 6.
   Fold the dough over the filling to form a triangle and seal the edges by pressing firmly.
7. 7.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the Pyeonsu until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.
8. 8.
   Serve the Chicago-style Pyeonsu hot and crispy.

Treat your ingredients with care...

• Beef or chicken — Make sure to thinly slice the meat to ensure quick and even cooking.
• Cucumber — Remove the seeds before julienning to prevent excess moisture in the filling.
• Lettuce — Use fresh and crisp lettuce for the best texture in the Pyeonsu.

Tips & Tricks

• For a vegetarian version, substitute the meat with tofu or mushrooms.
• Add a spicy kick to the dressing by including a teaspoon of hot sauce or chili flakes.
• Experiment with different vegetables in the filling, such as radish or bell peppers.
• Serve the Pyeonsu with a side of kimchi for an extra burst of flavor.
• If you prefer a lighter version, you can steam the Pyeonsu instead of frying them.

Serving advice

Serve the Chicago-style Pyeonsu as an appetizer or a main dish. Accompany it with a side of dipping sauce or soy sauce for added flavor.

Presentation advice

Arrange the Pyeonsu on a platter, garnished with fresh herbs like cilantro or green onions. The golden brown color of the fried dough and the vibrant colors of the vegetables will make for an appealing presentation.