Kimchi Pancake Breakfast Sandwich with Gochujang Mayo

A savory breakfast sandwich featuring crispy kimchi pancakes as the bread, filled with fluffy scrambled eggs, melted cheese, and a spicy gochujang mayonnaise for a delightful Korean twist on a classic breakfast.

Prep Time

15 minutes

Total Time

45 minutes

Calories

625 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.55/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Lunch•Snack•Dessert•Bread

Cuisine:

American

Main Ingredient:

Eggs

Mood:

Healthy•Spicy

Ingredients

Servings

1cupKimchi, chopped(Well fermented kimchi recommended)

£1.50

1cupAll-Purpose Flour

£0.20

2tablespoonsCornstarch

£0.10

1cupWater(Add more if needed for desired consistency)

1Egg(Optional (can be replaced with egg substitute for vegan option))

£0.30

2Green Onion, thinly sliced

£0.30

1teaspoonSoy Sauce

£0.05

2tablespoonsNeutral Oil(For frying the pancakes)

£0.08

6Eggs(For scrambled eggs)

£1.80

2tablespoonsMilk or Cream(Optional, for creamier scrambled eggs)

£0.05

to tasteSalt

to tasteBlack Pepper

0.5cupCheddar Cheese, shredded(Or any cheese of your choice. Use vegan cheese for a vegan option.)

£1.20

0.3cupMayonnaise(Use vegan mayonnaise for a vegan option.)

£0.25

1teaspoonsGochujang (Korean Chili Paste)(Adjust to your spice preference)

£0.20

1teaspoonSesame Oil(For extra flavor in the scrambled eggs (optional))

£0.15

Total Cost

£6.18

£1.55 per serving

Instructions

1.
**Prepare the Kimchi Pancake Batter:** In a large bowl, combine the flour, cornstarch, water, egg (if using), green onion, soy sauce, and chopped kimchi. Mix well until a smooth batter forms. If the batter is too thick, add a little more water.
2.
**Cook the Kimchi Pancakes:** Heat a tablespoon of neutral oil in a non-stick frying pan over medium heat. Pour about 1/4 cup of the kimchi pancake batter into the pan for each pancake. Spread the batter out into a thin, even circle.
3.
Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the pan as needed. You should have about 4 pancakes.
4.
**Prepare the Gochujang Mayo:** In a small bowl, whisk together the mayonnaise and gochujang until well combined. Taste and adjust the amount of gochujang to your preferred level of spice.
5.
**Scramble the Eggs:** In a separate bowl, whisk together the eggs, milk/cream (if using), salt, and pepper. Heat a teaspoon of sesame oil (optional) or neutral oil in a non-stick frying pan over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are cooked to your desired consistency.
6.
**Assemble the Sandwiches:** Place two kimchi pancakes on a plate. Top one pancake with a generous portion of scrambled eggs and sprinkle with shredded cheddar cheese. Spread a spoonful of gochujang mayo on the other pancake. Place the pancake with the mayo on top of the eggs and cheese.
7.
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (250g)

625 kcal / 2615 kJ

Carbs

40g

15% of RDA

Fat

42g

60% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

6 g

7% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For extra crispy kimchi pancakes, use a well-seasoned cast iron skillet.

Adjust the amount of gochujang in the mayo to suit your spice preference. Start with a little and add more as needed.

If you want to add more protein, consider adding cooked bacon or sausage to the sandwich.

Serve with a side of Korean pickled radishes (Danmuji) for a complete Korean breakfast experience.

Cooking Equipment

Mixing Bowls

Frying Pan

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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