Pen Shell Scallop, Pork, and Aged Kimchi Wraps recipe - ingredients, nutrition and when to eat it
This dish brings together pen shell scallops, pork, and aged kimchi, grilled and wrapped in leafy greens.
This dish brings together pen shell scallops, pork, and aged kimchi, grilled and wrapped in leafy greens. The scallops are mild and springy, pairing well with savory pork and tangy aged kimchi. It’s a good fit for a spring dinner shared around the table.
Seafood · 20 minutes to cook
Nutrition (per 305g serving): 530.7 kcal · protein 29.2g · carbohydrate 10.4g · fat 39.5g · sodium 818.1mg
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: Pat the scallops dry so they sear well in the pan.
Tips: If the aged kimchi is very sour, rinse it briefly and squeeze out the water before grilling.
Tips: The scallops turn opaque and springy when cooked. Don’t grill them for too long; serve right away.
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Ingredients (1 serving)
- Pen shell adductor muscle — 100 g
- Pork belly — 100 g
- Aged kimchi — 60 g
- Lettuce — 4 sheet
- Ssamjang — 1 Tbsp
- Garlic — 2 pc
- Cooking oil — 1 tsp