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

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

Instructions

1. 1. Crack the eggs into a bowl, add rice flour, salt, and pepper, and whisk until smooth.
2. 2. Heat a non-stick skillet over medium heat and coat with 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 gochujang paste, soy sauce, and 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 toasted sesame seeds and spring onions.
9. 9. Serve warm and enjoy the crispy, spicy, and fresh flavors.