Korean Pancakes with Fried Eggs
MARKET BOX RECIPES

Korean Pancakes with Fried Eggs

Start your day with this delicious Buchimgae Korean pancake with soy dipping sauce and a fried egg.

 

For the dipping sauce:

  • In a small bowl mix 2 tablespoons of soy sauce and 1 tablespoon of rice wine vinegar and 1 teaspoon of sugar to make the dipping sauce. Taste to test and add more vinegar/sugar according to taste.

 

For the pancakes:

  • In a large  bowl, mix 2 cups of cake flour, 2 beaten Georgiev eggs, 1 teaspoon of  salt, a bunch of Neighbourhood Farm spring onions (green and white parts cut into 2 inch pieces), 1 ½ cups of water. Set aside for 10 mins. (You want slightly more runny than normal pancake batter so if it is very thick add little water)
  • Place a pan over a  medium heat with a generous drizzle of oil, when hot pour enough batter to make a thin layer over the base of the pan. Cook for 3-4 mins until set and golden brown on the bottom. Flip and cook for another 1-2 mins. Remove from the pan and cut into quarters.

 

Serving:

  • Return the pan to the heat and fry an Georgiev egg until cooked to your liking.
  • Plate up your pancake, top with the fried egg and serve the dipping sauce on the side. Garnish with chopped Umthunzi coriander.

 

CHEF’S TIP: 

Add some maple pork belly bacon on top to take this dish to the next level.