This is a great savory breakfast, and on evenings when there's not much in the fridge / we really don't feel like going to the store, this also makes for a good dinner if we at least have the last of a carton of eggs.
Kimchi has become a staple at our house, and sometimes we make our own, and sometimes we use Sunja’s. And our favorite kimchi in Memphis is at DWJ 2.
Green Onion Pancake with Kimchi
- 5 large eggs (beaten)
- 2 medium green onions (sliced, about 3/4 cup)
- 1 teaspoon soy sauce (We like Bragg Liquid Aminos.)
- 1 tablespoon toasted sesame oil
- 1/2 cup kimchi (to garnish)
- Gochuchang or Sriracha hot sauce (to taste)
In a medium bowl, combine the eggs, onions, and soy sauce. Over high heat on your stovetop, heat a 12-inch frying pan (one that has a lid) until wisps of smoke gently rise from the metal surface. Add the sesame oil and tilt the pan to coat the surface. Add the egg mixture, turn the heat to low, and cover the pan. Allow the eggs to cook for 4 minutes or until the top is set. Place the pancake, pan side down, on a plate, slice into quarters, garnish with kimchi and hot sauce, and serve.