Korean Scallion Pancake with Shrimp, Bacon, and Kimchi

You can never have too many Korean recipes, so give Korean Scallion Pancake with Shrimp, Bacon, and Kimchi a try. For $2.13 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 435 calories, 17g of protein, and 30g of fat per serving. This recipe serves 3. If you have canolan oil, scallions, thick-cut bacon, and a few other ingredients on hand, you can make it. 93 people were impressed by this recipe. It is brought to you by Serious Eats. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is good. How to cook: Korean scallion pancake (pajeon, p’ajon or pa jun), Dinner Tonight: Shrimp and Scallion Pancake, and Kimchi Mandu (Korean Kimchi Dumplings) are very similar to this recipe.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Whisk together egg and water until homogenous. Add flour and rice flour and whisk until no lumps remain. 2 In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and sugar. 3 Add the bacon to a 12-inch nonstick skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp. Add the shrimp pieces, stir well, and cook until the shrimp turn pink, about 1 minute. Add the chopped kimchi, stir well, and cook until the kimchi is hot and most of the liquid has evaporated, about 1 minute longer. Transfer mixture to a bowl and set aside. 4 Preheat the oven to 200°F. Heat 1/2 tablespoon oil in a small non-stick skillet over medium heat until shimmering. Add 1/4 of the scallions, and cook until soft, about 30 seconds. Pour in 1/4 cup of the egg batter and tilt the pan so the entire bottom is covered. Cook until the bottom is lightly browned, about two minutes. Flip the small pancake with a spatula, and cook on the other side until lightly browned, another two minutes. When done, slide the pancake onto a plate, and transfer plate to the warm oven. Repeat process until three more are completed. 5 Carefully remove the plates from the oven. Top each with a handful of the lettuce and a quarter of the kimchi and shrimp mixture. Serve with the sauce on the side.

 

Step by step:

1. Whisk together egg and water until homogenous.

2. Add flour and rice flour and whisk until no lumps remain.

3. In a small bowl, whisk together the soy sauce, rice vinegar, chili flakes, and sugar.

4. Add the bacon to a 12-inch nonstick skillet set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon pieces are crisp.

5. Add the shrimp pieces, stir well, and cook until the shrimp turn pink, about 1 minute.

6. Add the chopped kimchi, stir well, and cook until the kimchi is hot and most of the liquid has evaporated, about 1 minute longer.

7. Transfer mixture to a bowl and set aside.

8. Preheat the oven to 200°F.

9. Heat 1/2 tablespoon oil in a small non-stick skillet over medium heat until shimmering.

10. Add 1/4 of the scallions, and cook until soft, about 30 seconds.

11. Pour in 1/4 cup of the egg batter and tilt the pan so the entire bottom is covered. Cook until the bottom is lightly browned, about two minutes. Flip the small pancake with a spatula, and cook on the other side until lightly browned, another two minutes. When done, slide the pancake onto a plate, and transfer plate to the warm oven. Repeat process until three more are completed.

12. Carefully remove the plates from the oven. Top each with a handful of the lettuce and a quarter of the kimchi and shrimp mixture.

13. Serve with the sauce on the side.

Nutrition Information:

covered percent of daily need