Savory Korean Egg Pancakes Recipe

About this recipe

A flavorful Korean-inspired breakfast featuring protein-packed egg pancakes, infused with fresh vegetables and spices, perfect for starting your day.

Ingredients

• 6 pcs White Eggs
• - Rice Flour
• 250 g Carrot
• 2 pcs Zucchini
• 90 g Dark Soy Sauce
• 200 ml Sesame Oil
• 100 g Garlic
• - Red Chilli
• 100 g Salt
• 50 g Black Pepper

Instructions

1. 1. Wash and grate the carrot and zucchini into fine shreds.
2. 2. Slice the green onions into thin rounds and mince the garlic cloves.
3. 3. In a mixing bowl, whisk the eggs until fully combined and frothy.
4. 4. Add the rice flour, soy sauce, sesame oil, garlic, chili flakes, salt, and pepper to the eggs, stirring to combine.
5. 5. Fold in the grated vegetables and green onions, ensuring even distribution.
6. 6. Heat a non-stick skillet over medium heat and lightly grease with sesame oil.
7. 7. Pour a ladleful of the egg mixture onto the skillet, spreading it into a thin circle.
8. 8. Cook the pancake for 2-3 minutes on one side until golden brown and set.
9. 9. Flip the pancake carefully and cook the other side for another 2-3 minutes.
10. 10. Repeat with the remaining mixture to make additional pancakes.
11. 11. Stack the cooked pancakes on a plate and garnish with extra green onions if desired.
12. 12. Serve hot with a side of soy dipping sauce or enjoy on its own.