Gochujang Egg Rice Pancake

A savory and spicy pancake made with rice, eggs, and gochujang for a flavorful brunch or breakfast treat.

By @cookwithchay

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 0.75 cup rice
• 0.75 cup rice
• 1 tablespoon olive oil
• 0.75 cup rice
• 1 tablespoon gochujang paste
• 2 pieces eggs
• 0.25 teaspoon salt
• 2 pieces eggs
• 0.25 cup frozen veggies
• 1 handful cilantro
• 2 stalks green onions

Instructions

1. Rinse 3/4 cup of rice in cold water until the water runs clear.
2. Cook the rice according to package instructions or until tender. Let it cool slightly.
3. Heat 1 tablespoon of olive oil in a non-stick pan over medium heat until shimmering.
4. Add the cooked rice to the pan and stir in 1 tablespoon of gochujang paste, mixing until fully combined.
5. Beat 2 eggs with a pinch of salt in a small bowl.
6. Pour the beaten eggs over the rice mixture in the pan. Cover and cook on low heat.
7. After about a minute, add 1/4 cup of frozen veggies over the egg and rice mixture.
8. Cook for another 30 seconds to 1 minute, then carefully fold the pancake in half and cook until fully set.
9. Transfer the pancake to a serving plate and garnish with chopped cilantro and sliced green onions.