Korean · Breakfast
Green Onion Egg Pancake
A savoury Korean pancake made from beaten egg folded through scallion and pan-fried in sesame oil until set with lacy golden edges. Lightly seasoned with fish sauce and salt, it is served hot with a soy-vinegar dipping sauce alongside steamed rice.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
218Calories
15.4gProtein
15.8gFat
4.8gCarbs
1.4gSugar
0.9gFiber
975mgSodium
413mgChol
3.9gSat Fat
286mgPotassium
72mgCalcium
2.1mgIron
1.2mcgVitamin B12
5.5mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
hidden-gems
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack eggs into a bowl, add salt and a splash of water, then whisk until whites and yolks are fully combined.
2
Build
Stir the scallion into the beaten egg so pieces are evenly distributed through the mixture.
3
Fry
Heat the sesame oil and vegetable oil in a small nonstick skillet over medium heat until shimmering, then pour in the egg mixture to spread into a thin round.
4
Fry
Cook undisturbed over medium-low heat for 2 minutes until the underside turns light golden and the top is mostly set but still slightly wet.
5
Fry
Flip the pancake with a spatula and cook the second side over medium-low heat for 1 to 2 minutes until golden brown and firm.
6
Plate
Slice the pancake into wide strips or bite-sized squares and serve with dipping sauce made from soy sauce, rice vinegar and sesame seeds stirred together.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 44 scallions (40g)
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- 1/4 tsp1/4 tsp salt
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1/2 tsp1/2 tsp toasted sesame seeds
