Savory Korean Egg Pancake Stack Recipe

About this recipe

A delightful stack of crispy egg pancakes layered with spicy gochujang sauce and fresh vegetables, perfect for a protein-packed breakfast.

Ingredients

• - Schwartz Sesame Seeds
• 1 Piece Cucumber 1Pc
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• 6 Each Golden Yolk Eggs 6 Pack
• - Kikkoman Soy Sauce
• 100 g Yorkshire English Carrots 100G
• - Greenfields Black Peppercorns
• 450G Rice Flour, 450G
• 500G Cj Taeyangcho Red Pepper Gochujang Paste

Instructions

1. 1. Crack the eggs into a bowl, add the rice flour, 50 ml water, a pinch of salt and pepper, and whisk until smooth.
2. 2. Heat a non-stick skillet over medium heat and coat with a little of the sesame oil.
3. 3. Pour a ladle of egg mixture into the skillet, spreading it thinly to form a pancake.
4. 4. Cook each pancake for 2-3 minutes per side until golden and set. Repeat for the remaining batter.
5. 5. Slice the carrot and cucumber into thin matchsticks and chop the spring onions finely.
6. 6. Mix the gochujang paste, soy sauce and the remaining sesame oil in a small bowl to make the sauce.
7. 7. Layer the pancakes with the vegetables and drizzle the sauce between each layer.
8. 8. Stack the pancakes neatly and garnish with sesame seeds and spring onions.
9. 9. Serve warm and enjoy the crispy, spicy, and fresh flavors.

How to make Savory Korean Egg Pancake Stack

1. Make the batter. Crack the eggs into a bowl, add rice flour, salt and pepper and whisk until smooth. Heat a non-stick skillet over medium heat and coat it with sesame oil.
2. Cook the pancakes. Pour in a ladle of the mixture and spread it thinly. Cook each pancake for 2-3 minutes per side until golden and set, then repeat with the remaining batter.
3. Prepare the filling. Slice the carrot and cucumber into thin matchsticks and finely chop the spring onions. Mix gochujang, soy sauce and sesame oil to make the sauce.
4. Layer the stack. Layer the pancakes with the vegetables, drizzling sauce between each layer, and stack them neatly.
5. Garnish and serve. Garnish the stack with toasted sesame seeds and spring onions and serve warm.

Frequently asked questions

What is the total time required to make the Savory Korean Egg Pancake Stack?

The total time required is 35 minutes, including 10 minutes of prep and 25 minutes of cooking.

Can I make the Savory Korean Egg Pancake Stack ahead of time or store it?

Yes, you can prepare the pancakes ahead and refrigerate them in an airtight container for up to 2 days. Assemble with fresh vegetables and sauce before serving.

What can I serve with the Savory Korean Egg Pancake Stack?

This dish pairs well with a side of steamed rice or a light Korean-style salad for a complete meal.

Can I substitute any ingredients in this recipe?

You can replace gochujang paste with a mild chili sauce if you prefer less spice, but it may alter the authentic Korean flavor.