Korean Egg Dumpling Pancakes

Name: Korean Egg Dumpling Pancakes
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Cabbage 120 g; Sweet potato noodles 60 g; Eggs 4 ea; Green onion 20 g; Cooking oil 2 tbsp; Salt 0.5 tsp; Black pepper 0.25 tsp; Soy sauce 1 tbsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

The egg itself replaces the dumpling wrapper, setting around a filling of cabbage, scallion and glass noodles in palm-sized rounds.

It follows the flat egg mandu sold as a market snack, and no flour goes into it at all. The noodles are cut short to make flipping easier.

Ingredients

servings

IngredientAmount

Eggs4 ea

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Instructions

6 steps

1

Soak 60 g sweet potato noodles in warm water, about 60°C, for 10 minutes.

Drain well, then cut them into 2 cm pieces so they mix into the egg and do not tangle when the pancakes are flipped.
2

Finely chop 120 g cabbage and 20 g green onion into pieces about 0.3 cm wide.

Sprinkle with 0.25 tsp salt and let them stand for 2 minutes, just until the cabbage softens and releases moisture.
3

Squeeze the salted vegetables firmly by hand to remove excess moisture.

Press them once more before mixing, because leftover water thins the egg mixture and makes the patties spread before they can set.
4

Beat 4 eggs in a bowl, then add the squeezed vegetables, cut noodles, 0.25 tsp salt, and 0.25 tsp black pepper.

Mix with chopsticks until the noodles are evenly coated and one ladleful holds together.
5

Preheat a pan over medium-low heat for 1 minute, then spread 1 tbsp cooking oil in a thin layer.

Add about 60 ml batter per pancake and press each portion into a 10 cm round without making it too thin.
6

Cook for 2 to 3 minutes, until the edges set and the underside turns golden.

Flip carefully, cook 2 to 3 minutes more, then serve hot with 1 tbsp soy sauce as a dipping sauce.