As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish is serving up 100 of our favorite local dishes
There are several things that chef Thomas Kim does very well. He can rock a mohawk at several lengths, from implied to standing tall. He can run a restaurant that ranks as a full-on Minneapolis culinary phenomenon. And when he combines Korean elements with American ingredients and fries the whole thing, he can create spectacular flavor fireworks. One dish that beautifully captures that eating experience is Kim's take on a haemul pajeon -- a Korean savory pancake.
A superbly crusty dish, the haemul pajeon has a toasty exterior and a soft inside full of tender, bright scallops, strands of crab meat, and little bacon pieces buried throughout. Traditionally, a pajeon is made with both rice and wheat flour mixed with eggs to hold all of the ingredients together in a disk. At the Rabbit Hole, the batter is incredibly light, bearing little resemblance to the breakfast variety so many of us are used to in the pancake-consuming world. It's best to just splash the pajeon with a serious wave of the sauce served alongside it and devour with reckless abandon.