Korean Pancakes

Thursday, August 26, 2010

Korean Pancakes or Egg Fu Young
recipe from Nanny

- 6 eggs- beat until fluffy
- green onions (or white or red onion)
- salt &pepper
- 3 cups grated zucchini
- hot Korean pepper
- 1/2 cup flour
- 1/2 tsp. baking powder
- olive oil
- sesame oil
- soy sauce
- lots of garlic

Sauce for dipping:
- soy sauce
- sugar
- lemon juice
- sesame seeds
- sesame oil

Beat eggs.  Fold in onions.  Stir in remaining ingredients.
Cook on hot griddle.  Serve immediately!

I love making these in the summer when fresh zucchini abounds!  Bulgogi and fried rice make for a great accompaniment.  I'm sorry the measurements are not more precise, but you really can't mess them up!


  1. These sound so good. I have never heard of them.When you make bulgogi, do you skip the MSG it calls for and it still tastes yummy? I remember your Aunt Holly making it -- MMMMMYUM!

  2. Oh, I've never used that bulgogi recipe before (I was using it more as a reference point), but you definitely don't need MSG. Yes, Nanny and Aunt Holly make it to perfection!:)

  3. Oh can you come make this for me? Or bring me your leftovers? : )


    P.S. Love your blueberry stir stick!

  4. Can I just start paying and placing orders from this blog?


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