Egg Pancake / Kye Ran P’aen K’ek

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.

1 egg
1 tsp. vegetable oil, or vegetable oil spray




1. Break egg into a cup and beat with fork or small whisk until all one color.

2. Put oil into small skillet and heat over low-to-medium heat.
3. 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.
4. Remove pancake to plate. Roll up and cut into slices ø-inch wide. Use egg pancake strips atop any dish.


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