Nostalgic Pink Sausage Pancake (Bung Hong So-si-ji Jeon)
How to Make a Nostalgic Pink Sausage Pancake, a Classic Lunchbox Side Dish
Nowadays, there are so many delicious hams and sausages available, but sometimes you just crave that old-fashioned sausage pancake! I made it after a long time, and the taste was just as comforting as I remembered! It’s a simple dish with a surprisingly addictive flavor that keeps you coming back for more. Enjoy this delightful side dish that evokes fond memories.
Main Ingredients- 1 Pink Sausage (Bung Hong So-si-ji)
- 5 Eggs
- 1/2 Green Onion (Scallion)
Cooking Instructions
Step 1
First, carefully peel off the plastic packaging from the pink sausage. Slice the sausage into an appropriate thickness, about 0.7-1 cm, being careful not to break it. Slices that are too thin can fall apart easily, while slices that are too thick may take longer to cook.
Step 2
Finely mince the green onion. You can use both the white and green parts. Mincing the green onion adds a nice aroma and helps balance the richness of the egg batter.
Step 3
In a bowl, whisk the 5 eggs until well beaten. Add the minced green onion and mix them together. I haven’t added any salt, but you can add a tiny pinch if you prefer, though the sausage itself is already seasoned. Keeping the seasoning minimal allows the sausage’s original flavor to shine.
Step 4
Spread some flour for pan-frying on a cutting board or a wide tray. Take each slice of sausage and coat it evenly with the flour on both sides. Gently tap off any excess flour; too much flour can make the pancake taste dry.
Step 5
Now, dip each floured sausage slice into the beaten egg mixture. Ensure the sausage is fully coated with the egg batter on all sides. This helps the coating adhere well and prevents the sausage from sticking out during cooking.
Step 6
Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the egg-coated sausage slices into the pan one by one. Avoid overcrowding the pan, as this can lower the oil temperature and result in uneven cooking. Leave some space between each piece.
Step 7
Cook over medium heat until both sides of the sausage are golden brown and look nicely fried. The pancake is ready to eat once the egg coating is cooked through and the sausage is heated. If needed, lower the heat slightly to ensure the inside is cooked without burning the outside.
Step 8
Your delicious pink sausage pancakes are ready! They taste best when served warm. Enjoy your meal! (^_^)v
