Korean Egg Pancakes

IMG_2243I’m always looking for new breakfast/egg ideas/combinations!
Last week, my good friend, Annie, came over to Melissa’s house for a girl’s night and we got Thai and had some quality girl time! #padthaiforlife

IMG_2183I know Annie from college and although we went to (almost) rival high schools, I didn’t meet her until Freshman year at the dorms when we had made mutual friends. She moved up here to Seattle about 5 years ago to complete grad school (also since her brother was here!) and I couldn’t believe she was going so far away! Little did we also know that she would also meet the man of her dreams here, and that I would be here 4 years later! HOW DOES THIS STUFF HAPPEN???

I moved up here September ’14 and I was so #blessed to be able to make it to John and Annie’s wedding that November. It was a beautiful, fall day AND Beck’s birthday! Such a small world when things like this happen. I’ll never understand the ways of the world or God’s timing.
The Moons about 45 minutes north of us but I love getting to see Annie (and John) whenever we can make time!!!

Annie’s in-laws were getting back into town and she told us she had cooked for them earlier in the day. Something about “Korean Egg Pancakes”?! She even brought a couple for Melissa and I to try. HOW sweet is she?! They are so simple but genius and I can’t wait to share them! Thank you to Annie and her mama, Joo Park, for creating these simple but flavor-packed egg pancakes!

Incidentally, I didn’t use tofu in mine, but only because I didn’t have it on hand. I could’ve easily bought it at the grocery, but I would honestly not use it for anything else. I’m gonna make these again next weekend!

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Korean Egg Pancakes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
2 minutes
Korean Egg Pancakes
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
2 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
2 minutes
Ingredients
Servings: people
Instructions
  1. Scramble 6 eggs in a large bowl
  2. Add diced crab meat, scallions, red pepper, and tofu to egg mixture and season with salt.
  3. Melt butter over medium heat and ladle egg mixture [gently] in the skillet using a 1/4 cup measuring cup.
  4. Cook on each side for 1-2 minutes or until eggs are set. Serve with an English muffin or bowl of fresh fruit.
Recipe Notes

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