Hearty Vegetable Egg Pancake
Making a Giant Vegetable Egg Pancake
This is a rolled omelet turned into a pancake! It’s delicious when torn and eaten. Perfect for a light meal or snack.
Ingredients- 5 eggs
- A small bunch of chives
- A small amount of cabbage
- 1/3 onion
Cooking Instructions
Step 1
First, prepare the star of our dish, 5 eggs, and the vegetables to accompany them. Although the photo shows 4 eggs, I actually used 5. Prepare a small bunch of fresh chives, about 1/4 cup of crunchy cabbage, and 1/3 of an onion for sweetness. You can also add other vegetables like carrots or bell peppers according to your preference. The ingredients you have at home are perfectly fine for a delicious pancake.
Step 2
Crack 5 eggs into a large, deep bowl. (I added one more egg after taking the photo, making it a total of 5 eggs.)
Step 3
Add a pinch of salt to the eggs to remove any eggy smell and to season. Be careful not to add too much, as it can become salty. It’s best to adjust the seasoning to your taste.
Step 4
Wash the chives, pat them dry, and finely chop them before adding them to the egg mixture. The fragrant aroma of chives will enhance the overall flavor of the egg pancake.
Step 5
Finely shred or chop the cabbage to add a delightful crunch. If the pieces are too large, the texture might not be ideal when cooked, so aim for thinly sliced or finely chopped cabbage.
Step 6
Finely mince the onion and add it to the bowl. The sweetness of the onion will beautifully complement the richness of the eggs, making it even more delicious. If you find raw onion too strong, you can soak it in cold water for a few minutes before dicing.
Step 7
Now, vigorously mix all the prepared ingredients with chopsticks or a whisk until well combined and no lumps remain. It’s important to stir thoroughly to ensure the eggs and vegetables are evenly distributed. Mix gently to avoid creating too much foam.
Step 8
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. If there isn’t enough oil, the pancake might stick to the pan, so be sure to use a good amount. Maintain a medium-low heat throughout the cooking process.
Step 9
Pour the egg mixture into the heated pan. Reduce the heat to low. Once the edges start to turn golden brown, prepare to flip it. Cooking over high heat can burn the outside while leaving the inside undercooked, so be cautious.
Step 10
At this stage, if you were to roll the egg, it would become a fluffy rolled omelet. However, today we’re making a pancake! Spread the mixture into a large, flat shape in the pan and cook until golden brown. Flip it over and cook the other side thoroughly until the inside is fully cooked. This is the key step for a well-cooked pancake. Lightly add more oil if the pan becomes too dry.
Step 11
Once both sides are a beautiful golden brown and cooked through, your delicious vegetable egg pancake is ready! Let it cool slightly, then cut it into desired portions and serve. Enjoy this wonderful pancake, especially with a glass of makgeolli (Korean rice wine) – it’s a perfect pairing!
