Korean Egg Dumpling Pancakes
Gyeran-mandu is a Korean market-style egg dumpling pancake, made by mixing finely chopped cabbage, scallion, and soaked glass noodles into beaten egg and pan-frying into flat rounds. Instead of a traditional dumpling wrapper, the egg itself forms the outer shell, cooked slowly over medium-low heat until lightly golden outside and moist inside. Squeezing excess moisture from the vegetables is critical - too much water and the patties lose their shape. The glass noodles must be cut short to make flipping manageable, and a soy sauce dip brings a salty contrast to the egg's mild flavor.
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Instructions
- 1
Soak noodles in warm water for 10 minutes, then cut into short strands.
- 2
Finely chop cabbage and green onion, salt lightly, rest 2 minutes, then squeeze out moisture.
- 3
Beat eggs in a bowl, then mix in vegetables, noodles, salt, and pepper.
- 4
Heat oil over medium-low heat and ladle portions into flat rounds.
- 5
Cook 2-3 minutes per side until golden and serve with soy dipping sauce.
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Nutrition (per serving)
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