Korean Savory Egg Pancakes (Gyeran Banchan)

Korean · 25 min · vegetarian, dairy-free, keto, low-carb

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Ingredients

• 6 large Eggs
• 3 stalks Green onions
• 1 small Carrots
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• a pinch Salt
• a pinch Black pepper

Method

1. Chop the green onions and julienne the carrot into thin strips.
2. In a large mixing bowl, beat the eggs thoroughly. Add soy sauce, sesame oil, salt, and pepper, mixing well.
3. Stir in the chopped green onions and carrots into the beaten eggs.
4. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
5. Pour half of the egg mixture into the skillet, spreading evenly. Cook for about 3-4 minutes until the edges are set.
6. Flip the pancake carefully and cook for another 2-3 minutes until fully cooked and golden brown.
7. Repeat with the remaining egg mixture.
8. Cut into slices and serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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