Bok Choy Egg Pancake
bok choy 200g to make 2 servings of eggs jeon. Separate stems and leaves to cook and preserve texture.
Ingredients
How to cook
- For bok choy, remove wilted leaves and tough stems, and prepare 200 g of washed weight. Separate stems from the leaves and cut into 3 cm lengths.
- Finely chop onion and bok choy. Start with the firm stems and stir-fry over medium heat for 2 minutes, then add the leaves and cook for another 2–3 minutes until wilted. Also, heat mung bean sprouts and soybean sprouts thoroughly inside. Let it cool slightly.
- Mix eggs, Pancake mix, water, and salt, and add bok choy and onion that were cooked to Batter or dough.
- Heat oil in a pan over medium-low heat, then spread Batter or dough thinly, one spoonful at a time.
- Pan-fry until golden brown for 3~4 minutes on each side and cook through to the center. Check that the center of eggs Batter or dough is above 71°C before serving on a plate.
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