Korean Scallion Pancake with Shrimp, Bacon, and Kimchi

Name: Korean Scallion Pancake with Shrimp, Bacon, and Kimchi
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 3
Cuisine: Korean, Asian
Ingredients: 2 Tbsps canola oil; 1 egg; 118 milliliters all-purpose flour; 237 milliliters kimchi, drained and chopped; 473 milliliters mixed leaf lettuce, torn into 2-inch pieces; 1 pinch Pinch of red chili flakes (preferably Korean); 1 Tbsp rice flour; 2 teaspoons rice vinegar; 4 scallions, sliced; 12 mediums shrimp, peeled, deveined, sliced in half lengthwise, and cut in half crosswise; 2 Tbsps soy sauce; 1 teaspoons sugar; 4 slices thick-cut bacon, chopped; 118 milliliters water

The recipe Korean Scallion Pancake with Shrimp, Bacon, and Kimchi is ready in approximately 20 minutes and is definitely a spectacular dairy free option for lovers of Korean food. One serving contains 435 calories, 17g of protein, and 30g of fat. For $2.13 per serving, you get a hor d'oeuvre that serves 3. Head to the store and pick up water, sugar, soy sauce, and a few other things to make it today.

Instructions

Whisk together egg and water until homogenous.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

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

Ingredients you will need

Rice Flour

All Purpose Flour

Equipment you will use

Whisk

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

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Red Pepper Flakes

Rice Vinegar

Soy Sauce

Sugar

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Whisk

Bowl

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.

Ingredients you will need

Real Bacon Pieces

Bacon

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Frying Pan

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

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Shrimp

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

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Kimchi

Transfer mixture to a bowl and set aside.

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Bowl

Preheat the oven to 200°F.

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Oven

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

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Cooking Oil

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Frying Pan

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

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Green Onions

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.

Ingredients you will need

Egg

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Spatula

Oven

Frying Pan

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

Ingredients you will need

Lettuce

Kimchi

Shrimp

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Oven

Serve with the sauce on the side.

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Sauce

Equipment

Ingredients

Servings:

2Tbsps

canola oil 1

egg 118milliliters

all-purpose flour 237milliliters

kimchi, drained and chopped 473milliliters

mixed leaf lettuce, torn into 2-inch pieces 1pinch

Pinch of red chili flakes (preferably Korean)1Tbsp

rice flour 2teaspoons

rice vinegar 4

scallions, sliced 12mediums

shrimp, peeled, deveined, sliced in half lengthwise, and cut in half crosswise 2Tbsps

soy sauce 1teaspoons

sugar 4slices

thick-cut bacon, chopped 118milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Dry Creek Vineyard Dry Chenin Blanc, Wine with a 5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.