Bacon Kimchi Pancakes Recipes

BACON-KIMCHI PANCAKES

Steps:

• In a large nonstick skillet over medium heat, cook bacon, flipping once, until just beginning to crisp, 5 to 7 minutes. Transfer to a plate. Whisk together eggs, 1/3 cup water, 2 tablespoons kimchi juice, 1 tablespoon soy sauce, brown sugar, and 1 teaspoon sesame oil; stir in kimchi, scallions, and flour just to combine.
• Remove bacon fat from skillet. Add oil; heat over medium. Working in two batches, pour about 1/2 cup batter into skillet for each pancake; top each with 3 pieces of bacon. Cook until just set around edges and undersides are golden, 2 to 3 minutes. Flip and cook 1 to 2 minutes more.
• Transfer to a rimmed baking sheet lined with a wire rack. Stir together remaining 1 tablespoon soy sauce, 2 tablespoons kimchi juice, and 1 teaspoon sesame oil. Serve pancakes with bok choy and cucumbers, drizzled with soy mixture.

KIMCHI PIZZA WITH BACON

Steps:

• Preheat the oven to 500 degrees F and place a rack on the bottom shelf.
• Place 2 cups of the kimchi and the pear into the bowl of a food processor. Blend to a chunky puree.
• Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces.
• Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes.
• While the bacon is cooking, roll out the pizza dough. Cut a piece of parchment paper to fit the back of an inverted baking sheet. Place the baking sheet in the oven on the bottom shelf. Lightly dust the parchment with flour. Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper.
• Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain. Add the kimchi puree to the remaining bacon in the pan. Stir to combine. Bring to a boil over medium-high heat, and then reduce to a simmer. Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes. Stir in 1 teaspoon of the sesame oil. Season with salt and pepper.
• To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border. Sprinkle half of both cheeses over the kimchi sauce. Spread half of the chopped kimchi over the cheese. Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds.
• Carefully lift the parchment onto the heated baking sheet. Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes. Remove from the oven. Allow to cool on the baking sheet for 5 minutes before serving. Sprinkle with half of the reserved bacon and garnish with some sliced scallions.
• Repeat with the remaining ingredients to make 1 more pizza.

KIMCHI PANCAKES

Steps:

• Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
• Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
• Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.

CREAMY KIMCHI BACON SPAGHETTI RECIPE BY TASTY

Steps:

• Dice the bacon, mince the shallots, and grate the garlic on a microplane.
• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
• Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
• Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3-5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
• Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
• While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
• Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
• Enjoy!