Korean Egg And Veggie Pancakes Recipe

About this recipe

Savory egg pancakes packed with vibrant vegetables and Korean spices, perfect for a flavorful breakfast. These pancakes are crispy on the outside and tender inside.

Ingredients

• 6 pcs White Eggs
• 250 g Carrot
• 2 pcs Zucchini
• - Rice Flour
• 90 g Dark Soy Sauce
• 200 ml Sesame Oil
• 100 g Garlic
• 500G Limgane Red Pepper Powder, Gochugaru For Seasoning 임가네 고춧가루 조미용 500G
• 100 g Salt

Instructions

1. 1. Wash and peel the carrot, then julienne it into thin strips.
2. 2. Slice the zucchini into thin matchstick-sized pieces and chop the green onions finely.
3. 3. In a mixing bowl, whisk the eggs until fully combined and slightly frothy.
4. 4. Add the rice flour, soy sauce, sesame oil, minced garlic, gochugaru, and salt to the eggs, mixing until smooth.
5. 5. Fold the prepared vegetables into the egg mixture, ensuring they are evenly coated.
6. 6. Heat a non-stick skillet over medium heat and add a small amount of vegetable oil.
7. 7. Pour a ladleful of the egg and vegetable mixture onto the skillet, spreading it out evenly to form a thin pancake.
8. 8. Cook the pancake for 2-3 minutes on each side until golden brown and crispy.
9. 9. Repeat the process with the remaining mixture, adding oil to the skillet as needed.
10. 10. Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
11. 11. Garnish the pancakes with additional chopped green onions or sesame seeds if desired.
12. 12. Serve the pancakes warm with a side of soy dipping sauce or enjoy them on their own.