Ham and Vegetable Egg Pancake
Gather All Your Leftover Vegetables! Ham and Vegetable Egg Pancake
This is a nutritious egg pancake made by gathering various leftover ingredients from the refrigerator. Instead of a rolled omelet, it’s a pan-fried egg pancake. The mild spiciness of the Korean chili peppers (gwari-gochu) that you bite into occasionally is surprisingly good. Make a wonderful side dish with your remaining ingredients!
Ingredients- 14 Korean chili peppers (gwari-gochu)
- 2 packages of king oyster mushrooms (or enoki)
- 200g Spam (1 can)
- 5 eggs
- 1/2 tsp herb salt
- Cooking oil, as needed
Cooking Instructions
Step 1
First, remove the stems from the Korean chili peppers and wash them thoroughly. Trim the base of the king oyster mushrooms, rinse them briefly under running water, and squeeze out excess moisture. Slice the 200g can of Spam into strips. Once your ingredients are prepped, you’re ready to start cooking!
Step 2
In a large bowl, crack the 5 eggs and add the 1/2 tsp of herb salt. Whisk the eggs evenly until smooth, ensuring there are no lumps. The herb salt will help eliminate any eggy smell and add a subtle flavor.
Step 3
Now, add all the prepared ingredients – the Korean chili peppers, mushrooms, and sliced Spam – to the egg mixture. Use a chopstick or spatula to gently mix everything together until well combined. Be careful not to overmix or clump the ingredients.
Step 4
Heat a frying pan with a generous amount of cooking oil over medium-low heat. Ladle about one portion of the batter into the pan, spreading it evenly into a thin layer. Cook until the bottom is golden brown and set, then carefully flip and cook the other side until it’s also golden. Watch the heat to prevent burning.
Step 5
Once cooked, let the egg pancake cool slightly, then cut it into bite-sized pieces. It’s best enjoyed warm! The flavor is not as good when cold, so it’s recommended to eat it right away or reheat it if needed. Enjoy this satisfying side dish!
