Korean egg pancake (kye ran p'aen k'ek) recipe

Recipe for korean egg pancake (kye ran p'aen k'ek) in our easy ethnic recipes collection. This easy-to-make garnish is used to add the "something yellow" to many korean dishes, from fried rice to meat and vegetable stir-fries. It also adds a little healthful protein.

Recipe ingredients

• 1 egg
• 1 teaspoon vegetable oil, or vegetable oil spray

How to make korean egg pancake (kye ran p'aen k'ek)

• Break egg into a cup and beat with fork or small whisk until all one color.
• Put oil into small skillet and heat over low-to-medium heat.
• Pour in beaten egg and tilt the pan back and forth to make an even layer. Cook until a circle of egg, called a pancake, forms, then turn to fry second side. Pancake should stay golden. If it browns, heat is too high.
• Remove pancake to plate. Roll up and cut into slices 1/4 inch wide. Use egg pancake strips atop any dish.

Preparation time: 5 minutes
Cooking time: 7 to 10 minutes
Use as topping or garnish

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