Kimchi Egg Pancake Skillet

• 150 g raw whole egg (about 3 large eggs) — Large whole eggs, raw
• 35 g all-purpose flour — All-purpose wheat flour
• 100 g vegan kimchi, squeezed dry and chopped — Prepared vegan napa cabbage kimchi
• 50 g cooked shelled edamame — Cooked shelled edamame
• 15 g scallion, sliced — Raw scallion
• 10 g gochujang — Gochujang
• 8 g rice vinegar — Unseasoned rice vinegar
• 8 g avocado oil — Avocado oil
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Measure ingredients: Mix the pancake batterMeasure eggs, all purpose flour, kimchi, shelled edamame, and scallion using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the pancake batterWhisk eggs and flour until smooth, then fold in kimchi, edamame, and 10 g scallion.1 min 30 secLook for: The batter is thick enough to suspend the kimchi, edamame, and scallion with no dry flour.Safety: Raw flour and egg must be cooked fully; use kimchi labeled vegan.
3. 3Set the first sideHeat oil in a 10-inch nonstick skillet over medium. Spread batter evenly.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep the skillet handle inward and use moderate heat to cook the center.
4. 4Continue set the first sideCover, and cook for 4 minutes, maintaining the stated heat for the full time.4 minLook for: The edges are firm and browned while the top has only a slight wet sheen.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Flip and finishSlide the pancake onto a plate, invert it back into the skillet, and cook uncovered for 3 minutes.3 min · 160°FLook for: Both sides are crisp-edged and the center reaches 160°F with no liquid egg.Safety: Use a dry plate for flipping and cook the egg center to at least 160°F.
7. 7Make the dip and serveStir gochujang, vinegar, and 10 g water into a dipping sauce. Rest the pancake 2 minutes.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Cut into six wedgesCut into six wedges, and top with sesame and 5 g scallion.Look for: Wedges hold together and the dipping sauce is smooth and pourable.Safety: Declare egg, wheat, soy, and sesame allergens.