Korean · Breakfast
Egg and Vegetable Pancake Bites
Bite-sized Korean savory pancake pieces made from beaten eggs folded with finely chopped carrot, zucchini, scallion and onion, poured thin into a nonstick pan and pan-fried in sesame oil until set. Cut into squares and served with a soy-vinegar dipping sauce, this makes a light protein-forward snack or side.
$2
8 minsPrep
6 minsCook
14 minsTotal
EasyLevel
Nutrition per serving
261Calories
17.9gProtein
18gFat
7.3gCarbs
3.3gSugar
1.3gFiber
1010mgSodium
600mgChol
4.7gSat Fat
412mgPotassium
85mgCalcium
2.8mgIron
1.5mcgVitamin B12
8mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Dice the carrot, zucchini, onion and scallion finely, mince the garlic, then combine all vegetables with the salt in a small bowl.
2
Whisk
Crack the eggs into a medium bowl and whisk until yolks and whites are fully combined and slightly frothy.
3
Fry
Heat the sesame oil in a small nonstick skillet over medium-low heat, pour in the egg mixture, and cook 4 to 5 minutes until the edges set.
4
Fry
Flip the pancake carefully with a spatula and cook the second side over medium-low heat 1 to 2 minutes until fully set and golden.
5
Build
Whisk the soy sauce, rice vinegar, sesame seeds and gochugaru together in a small bowl to make the dipping sauce.
6
Plate
Slide the pancake onto a board, cut into bite-sized squares, and arrange on a plate with the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- carrot
- zucchini
- 22 scallion
- onion
- garlic
- 2 tsp2 tsp sesame oil, for the pan
- 1/4 tsp1/4 tsp salt
- 2 tbsp30ml soy sauce, for dipping sauce
- 2 tsp10ml rice vinegar, for dipping sauce
- 1/2 tsp1/2 tsp toasted sesame seeds, for dipping sauce
- 2 pinch2 pinch gochugaru, for dipping sauce (optional)
