Korean Egg Dumpling Pancakes
Quick answer
Gyeran-mandu is a Korean market-style egg dumpling pancake made by mixing finely chopped cabbage, scallion, and soaked glass noodles into beaten egg, then pan-frying the...
What makes this special
- Gyeran-mandu wraps glass noodles and chopped vegetables in beaten egg instead of flour dough.
- Egg replaces flour wrapper for a lighter, thinner outer layer
- Squeezing all moisture from vegetables is essential to hold shape
Key ingredients
Core cooking flow
- 1 Soak 60 g sweet potato noodles in warm water, about 60°C, for 10 minutes.
- 2 Finely chop 120 g cabbage and 20 g green onion into pieces about 0.3 cm wide.
- 3 Squeeze the salted vegetables firmly by hand to remove excess moisture.
Gyeran-mandu is a Korean market-style egg dumpling pancake made by mixing finely chopped cabbage, scallion, and soaked glass noodles into beaten egg, then pan-frying the mixture into flat, palm-sized rounds. Rather than using a traditional flour wrapper, the egg itself forms the outer shell that binds and seals the filling. The patties cook slowly over medium-low heat, giving the surface time to turn lightly golden while the interior stays moist and tender. Squeezing the excess moisture from the vegetables before mixing is the most critical step - too much water and the patties spread and lose their shape before the egg can set. Glass noodles must be cut into short lengths so the rounds hold together and flip without falling apart. A thin layer of oil in the pan and a lid placed on top help the egg cook evenly without burning. Dipping the finished patties into a sauce of soy sauce, vinegar, and a pinch of gochugaru brings a salty-tangy contrast that complements the mild richness of the egg.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Season
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.
- 4Season
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.
- 5Control
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.
- 6Finish
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.
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