Korean Savory Egg Pancakes (Gyeran Banchan)
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 25 min · vegetarian, dairy-free, keto, low-carb
193 cal
11g protein
8g carbs
13g fat
per serving · estimated
Ingredients
- 3 large Eggs
- 2 stalks Green onions
- 1 small Carrots
- 1/2 tbsp Soy sauce
- 1/2 tsp Sesame oil
- 1 tbsp Vegetable oil
- a pinch Salt
- a pinch Black pepper
Method (tap to check — screen stays awake)
- Chop the green onions and julienne the carrot into thin strips.
- In a large mixing bowl, beat the eggs thoroughly. Add soy sauce, sesame oil, salt, and pepper, mixing well.
- Stir in the chopped green onions and carrots into the beaten eggs.
- Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
- Pour half of the egg mixture into the skillet, spreading evenly. Cook for about 3-4 minutes until the edges are set.
- Flip the pancake carefully and cook for another 2-3 minutes until fully cooked and golden brown.
- Repeat with the remaining egg mixture.
- 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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