Scallop Kimchi Pancake recipe - ingredients, nutrition and when to eat it
Scallop Kimchi Pancake is made by mixing well-fermented kimchi and scallop meat into a savory pancake batter, then pan-frying it until golden.
Scallop Kimchi Pancake is made by mixing well-fermented kimchi and scallop meat into a savory pancake batter, then pan-frying it until golden. The tangy, spicy flavor of the kimchi pairs well with the scallops' mild, delicate taste. Serve it as a rainy-day snack or as a side dish with dinner.
Seafood · 20 minutes to cook
Nutrition (per 354g serving): 450.3 kcal · protein 17.5g · carbohydrate 56.1g · fat 16.6g · sodium 1382.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid mixing the batter for too long so the pancake stays tender.
Tips: If the kimchi is quite salty, you may not need to add extra salt or soy sauce to the batter.
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Ingredients (1 serving)
- Aged Kimchi — 70 g
- Scallop Meat — 60 g
- Korean Pancake Mix — 0.5 cup
- Water — 0.4 cup
- Onion — 0.3 pc
- Cooking Oil — 1 Tbsp