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Picture of Korean Scallion Pancake with Shrimp, Bacon, and Kimchi Recipe
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1171 kcal 59 %
  • Fat 77 g 119 %
  • Saturated 18 g 92 %
  • Carbs 75 g 25 %
  • Fiber 10 g 38 %
  • Protein 44 g 87 %
  • Cholesterol 333 mg 111 %
  • Sodium 3459 mg 144 %
  • Calcium 262 mg 26 %
  • Magnesium 119 mg 28 %
  • Potassium 2234 mg 48 %
  • Iron 8 mg 46 %
  • Zinc 4 mg 38 %
  • Phosphorus 605 mg 86 %
  • Vitamin A 308 µg 34 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 1 mg 79 %
  • Riboflavin (B2) 1 mg 64 %
  • Niacin (B3) 11 mg 66 %
  • Vitamin B6 1 mg 60 %
  • Folate equivalent (total) 389 µg 97 %
  • Vitamin B12 1 µg 52 %
  • Vitamin D 1 µg 9 %
  • Vitamin E 7 mg 48 %
  • Vitamin K 437 µg 364 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Korean Scallion Pancake with Shrimp, Bacon, and Kimchi Recipe

Ingredients

  • 1 egg
  • 1/2 cup water
  • 1/2 cup all-purpose flour
  • 1 tablespoon rice flour
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • Pinch of red chili flakes (preferably Korean)
  • 1/2 teaspoon sugar
  • 4 slices thick-cut bacon, chopped
  • 12 medium shrimp, peeled, deveined, sliced in half lengthwise, and cut in half crosswise
  • 1 cup kimchi, drained and chopped
  • 2 tablespoons canola oil
  • 4 scallions, sliced
  • 2 cups mixed leaf lettuce, torn into 2-inch pieces

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