Nutritious Veggie and Egg Pancake
Nutritious Veggie and Egg Pancake
Simple and Delicious Vegetable Egg Pancake (Gyeran-jeon) Recipe
Whip up a delightful vegetable and egg pancake using leftover veggies from your fridge! It makes a fantastic side dish for rice or a satisfying snack. Packed with nutrients and bursting with flavor, this dish is a hit with both kids and adults. Its simple ingredients and quick preparation make it perfect for a busy breakfast too.
Main Ingredients- 6 fresh eggs
- 50g cabbage
- 57g onion
- Cooking oil, as needed for frying
Flavor Enhancers (Seasoning)- 1 tsp anchovy sauce (for umami depth)
- 1 tsp anchovy sauce (for umami depth)
Cooking Instructions
Step 1
Begin by preparing your ingredients: crack 6 fresh eggs into a bowl and have your washed cabbage and peeled onion ready. Arranging everything before you start will make the cooking process much smoother.
Step 2
Finely chop the cabbage and onion. Aim for small, consistent pieces. This ensures the vegetables mix well with the egg mixture and results in a tender pancake that’s easy to eat.
Step 3
In the bowl with the eggs, add 1 teaspoon of anchovy sauce for a savory depth of flavor. Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are completely combined and the mixture is smooth. Feel free to substitute with soy sauce or salt if preferred.
Step 4
Add the finely chopped cabbage and onion to the beaten egg mixture. Gently stir with a spoon or spatula until the vegetables are evenly coated with the egg. It’s important to ensure everything is well combined.
Step 5
Heat a generous amount of cooking oil in a non-stick pan over medium-high heat. Once the pan is hot, scoop about a tablespoon of the vegetable-egg mixture at a time and drop it onto the pan to form small pancakes. Cook until the edges begin to set, then reduce the heat to medium-low to ensure the inside cooks through.
Step 6
When the pancake edges are firm and the bottom is golden, carefully use a spatula or tongs to fold the sides inward, creating a half-moon or dumpling shape. Folding while cooking helps to keep the inside moist and makes for a lovely presentation.
Step 7
If you find the mixture is too thin due to a lower vegetable ratio, you can gently swirl the pan as you pour the batter to spread it thinly. This method yields a crispier pancake. Continue cooking, flipping as needed, until both sides are golden brown. Your delicious veggie and egg pancake is ready to be enjoyed!
