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Taiwan, Asia · Dan Bing (Taiwanese Egg Crepe)

Kimchi Cheese Dan Bing with Gochujang Mayo (Taiwanese × Korean)

A Taiwanese breakfast roll with a Korean accent: tangy kimchi and melting mozzarella rolled in an egg crepe, finished with sweet-spicy gochujang mayo.

ServingsServes 2
Total cooking time16 min
DifficultyEasy

Method

  1. Mix the mayonnaise, gochujang and honey into a smooth sauce.

    Add in this stepMayonnaise 2 tbspGochujang (Korean chilli paste) 2 tspHoney 1 tsp

  2. Finely chop the spring onion and beat it with the eggs.

    Add in this stepEggs 2Spring onion 15 g

  3. Heat a non-stick frying pan (24 cm ×2: pan size × number of rolls) over medium heat with a little of the oil. Pour in one portion of egg, spread it to the size of the tortilla, then press a tortilla on top. Cook for until the egg is set, then flip so the egg faces up.

    Add in this stepVegetable oil 2 tspFlour tortillas (20 cm) 2

    medium heat

  4. Squeeze the kimchi lightly and chop it into 1 cm pieces. Scatter one portion of kimchi and mozzarella over the egg, lower the heat to medium-low heat, cover with a lid and cook for until the cheese melts. Roll up tightly and cook seam-side down for to seal. Repeat with the rest.

    Add in this stepWell-fermented kimchi 80 gGrated mozzarella 40 g

    medium-low heat

  5. Cut into 4–5 pieces, drizzle with the gochujang mayo and sprinkle with sesame seeds.

    Add in this stepSesame seeds 1 pinch

Cook's tip

Sour, well-fermented kimchi tastes best here. Do not overfill or the roll splits; for a crispier shell, brush the outside of the tortilla with a little oil.

Cooking it at camp

Pack the tortillas, a tub of chopped kimchi, grated cheese and the pre-mixed sauce in the cooler. On a windy campsite a lid over the pan is what gets the cheese to melt.