Korean Pancakes with Vegetables and Egg Recipe
Thin pancakes made from a simple batter, filled with a mixture of vegetables and egg, are a milder version of Korean pancakes, perfect for breakfast or a light lunch. In Korea, different kinds of pancakes and fritters often appear on rainy days as “mood-lifting food.” Here the filling is colorful and delicate, and the whole dish is a bit like a cross between an omelet and a pancake.
These Korean-style pancakes combine a soft, thin wrapper with a colorful vegetable and egg filling, giving you the comfort of an omelet and the hand-held convenience of a wrap. They’re mild, kid-friendly, and easy to adapt with whatever vegetables you have on hand.
Chef's tips
Make the batter slightly thinner than for classic European crepes so it spreads easily into very thin pancakes. Don’t overfill them—too much filling makes them hard to fold and flip. Fry over medium to low heat so the egg in the filling has time to set without burning the outside.
How to serve
Serve warm with soy sauce, a light yogurt-garlic dip, or a simple dipping sauce made from soy sauce, rice vinegar, and a little sesame oil. They pair well with a fresh cucumber salad or kimchi on the side.
Ingredients
- wheat flour - 150 g
- water lukewarm - 250 ml
- eggs 2 for the filling, 1 for the batter - 3 piece
- salt for the batter, plus a pinch for the filling - 0.5 teaspoons
- vegetable oil for frying the pancakes and the filling - 3 tablespoons
- carrot grated on a coarse grater or cut into thin matchsticks - 1 piece
- bell pepper cut into thin strips - 0.5 piece
- spring onion sliced - 2 piece
- fresh spinach roughly chopped - 2 handfuls
- soy sauce for the filling - 1 tablespoon
- black pepper to taste
Preparation
- Put the flour and 0.5 teaspoon of salt into a bowl. Add 1 egg and gradually pour in the lukewarm water, whisking constantly until you get a smooth, fairly thin batter without lumps. Set aside for 10 minutes so the flour can hydrate.
- In the meantime, prepare the filling: heat 1 tablespoon of oil in a pan over medium heat. Add the carrot and bell pepper and fry for 3–4 minutes, until they soften slightly.
- Add the spinach and spring onion and fry for another 2–3 minutes, until the leaves wilt and any excess moisture evaporates.
- Let the vegetables cool slightly, then transfer them to a bowl. Add 2 eggs, soy sauce, a pinch of salt, and pepper. Mix thoroughly so the eggs are well combined with the vegetables.
- Heat a thin layer of oil in a clean pan over medium heat. Pour in a portion of the pancake batter (about 1 ladleful) and tilt the pan to spread it into a thin pancake.
- Fry the pancake for 1–2 minutes, until the edges start to lift and the bottom is lightly golden. Flip to the other side.
- Place 2–3 tablespoons of the vegetable-and-egg filling in the center of the pancake and spread it into a strip. Fold the sides of the pancake toward the center like an envelope or roll it up, gently pressing with a spatula so the filling sets.
- Fry for another 1–2 minutes on each side over low heat, until the egg in the filling is set and the pancake is lightly golden. Repeat with the remaining batter and filling, adding a little more oil to the pan if needed.
Storage
No storage information available for this dish.
This recipe is inspired by Korean rainy-day pancakes but kept mild and simple so it works just as well for a weekday breakfast as for a quick dinner. It’s a great way to use up leftover vegetables and get more color onto the plate.
