Pork and Scallion Pancake
Flourless Pork and Kimchi Scallion Pancake using Leftover Kimchi (Keto Diet Friendly)
A delicious pork and kimchi scallion pancake made without flour, utilizing leftover kimchi and pork from the fridge. It offers a hearty and healthy meal option.
Main Ingredients- Fermented Scallion Kimchi 400g
- Oyster Mushrooms 110g
- Eggs 10
- Salt 1/2 tsp
- Canola Oil (or cooking oil)
- Green Chili Peppers 1 (optional)
- Red Chili Peppers 1 (optional)
Pork Marinating Ingredients- Pork (curry cut) 200g
- Coarse Sea Salt 1 tsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Minced Garlic 1 Tbsp
- Sugar 1 tsp
- Sesame Oil 1 Tbsp
- Black Pepper, a pinch
Onion Soy Dipping Sauce- Onion 1/6
- Soy Sauce (for flavor) 2 Tbsp
- Brewed Soy Sauce (for cooking) 2 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 1/3 Tbsp
- Toasted Sesame Seeds, a pinch
- Minced Garlic 2/3 Tbsp
- Minced Green Chili Pepper 1 Tbsp
- Pork (curry cut) 200g
- Coarse Sea Salt 1 tsp
- Cooking Wine (Mirin, etc.) 1 Tbsp
- Minced Garlic 1 Tbsp
- Sugar 1 tsp
- Sesame Oil 1 Tbsp
- Black Pepper, a pinch
Onion Soy Dipping Sauce- Onion 1/6
- Soy Sauce (for flavor) 2 Tbsp
- Brewed Soy Sauce (for cooking) 2 Tbsp
- Sugar 1 Tbsp
- Gochugaru (Korean chili flakes) 1/3 Tbsp
- Toasted Sesame Seeds, a pinch
- Minced Garlic 2/3 Tbsp
- Minced Green Chili Pepper 1 Tbsp
Cooking Instructions
Step 1
First, let’s marinate the pork. To 200g of pork, add 1 tsp of coarse sea salt.
Step 2
Add 1 Tbsp of cooking wine to help remove any gamey odor and enhance the flavor.
Step 3
Also add 1 Tbsp of minced garlic.
Step 4
Adding 1 tsp of sugar will help the seasonings penetrate better.
Step 5
Add 1 Tbsp of sesame oil for a nutty aroma.
Step 6
Finally, sprinkle in a pinch of black pepper.
Step 7
Mix everything together with your hands, gently massaging the marinade into the pork. Let it marinate for at least 15 to 30 minutes to allow the flavors to meld.
Step 8
You can use either aged or freshly fermented scallion kimchi for this recipe. Feel free to use whatever you have in your refrigerator.
Step 9
Rinse the scallion kimchi under cold running water several times to wash off excess seasoning. If it still tastes too salty, you can soak it in cold water for 2-3 hours to reduce the saltiness before using. This will also make the kimchi more tender.
Step 10
Squeeze out any remaining water from the rinsed kimchi by hand. Excess water can make the pancake soggy.
Step 11
Rinse the oyster mushrooms under cold water, shake off excess moisture, and then tear them into bite-sized pieces.
Step 12
The green and red chili peppers are for color, but I actually forgot to add them while cooking! If you plan to use them, remove the seeds and finely chop them.
Step 13
In a bowl, crack 10 eggs and add 1/2 tsp of salt. Whisk them lightly; you don’t need to make them perfectly smooth or frothy.
Step 14
Now, let’s make a delicious dipping sauce to go with the pancake. Start with 2 Tbsp of soy sauce (for flavor).
Step 15
Add 2 Tbsp of brewed soy sauce for a tangy contrast.
Step 16
Add 1 Tbsp of sugar to balance the flavors. Don’t heap it too much to avoid excessive sweetness.
Step 17
Add 1/3 Tbsp of gochugaru (Korean chili flakes) for a touch of spice.
Step 18
Add 2/3 Tbsp of minced garlic for enhanced aroma.
Step 19
Add a pinch of toasted sesame seeds and 1 Tbsp of minced green chili pepper. Mix everything well. Finely shred 1/6 of an onion and add it to the sauce for extra flavor and texture.
Step 20
Pour the sauce over the finely shredded onion and mix. This dipping sauce is truly delicious with the pancake.
Step 21
It’s time to cook the pancake. Heat about 4-5 Tbsp of canola oil in a pan over low heat. Add half of the marinated pork and stir-fry briefly until it’s about halfway cooked. Then, spread the pork evenly in the pan to prevent it from clumping. This ensures the pork cooks evenly throughout the pancake.
Step 22
Spread about half of the prepared oyster mushrooms evenly over the pork. The mushrooms will add a lovely texture.
Step 23
Next, layer about half of the squeezed scallion kimchi evenly over the mushrooms, ensuring it’s not clumped together.
Step 24
Pour half of the prepared egg mixture evenly over the ingredients. Use a spoon to gently spread the egg mixture so it seeps between the ingredients. Cook over medium-low heat until the bottom is golden brown and set.
Step 25
Once the bottom is golden brown, carefully flip the pancake to cook the other side until it’s also golden brown. Since there’s no flour, this pancake might be more delicate than a traditional one. If your pancake is very large, it might be easier to flip using a plate larger than the pan. Place a plate over the pan, invert the pan onto the plate to transfer the pancake, then carefully slide it back into the pan to cook the second side. *For a visual guide on flipping, please refer to the video tutorial.
Step 26
If you’re hesitant about flipping a large pancake, an easier and safer method is to cut the pancake into 4 sections while it’s in the pan and then flip each section individually.
Step 27
Here’s your hearty and delicious pork and kimchi scallion pancake, generously filled with ingredients.
Step 28
Even without flour, this pancake is incredibly satisfying thanks to the rich flavor of the kimchi and the savory pork. It’s even better when dipped in the tangy and crunchy onion soy sauce. While I made a large one this time, I think finely chopping the scallions and vegetables and mixing them into the egg batter to create small, bite-sized pancakes would also be delightful in both appearance and taste. I plan to try that next time! If you have plenty of scallion kimchi at home, give this recipe a try for a unique and tasty meal. It’s a refreshing change!
