I recently had a conversation with my cousins about the foods we could eat every day, prompted by the hot pizza we were eating from one of our favorite places. They’re youngsters, so the list included chicken fingers with fries, grilled cheese, and Sloppy Joes. That’s not to say those items weren’t on my list, too; however, I would give just about anything for steak au poivre, any variation of charcuterie, burritos al pastor, and any egg dish.

The egg is probably the most versatile main ingredient, and we go through dozens a week in my house. From simple fried eggs for a quick weekday breakfast, to a more sophisticated frittata on the weekend, it’s my choice ingredient to start my mornings. We whip them up and add them to fried rice for dinner, and even scramble a few for lunch when there’s not much else to choose from. On the sweeter side, they’re the binding ingredient in bread pudding, provide the perfect coating for slices of French toast, and serve as the base to a light custard.

Much like the egg itself, this recipe for a Korean inspired pancake is adaptable to the timing of one’s hunger, and is awesome for breakfast, lunch, or dinner.

Korean Pancake, From David Lebovitz

½ cup all-purpose flour

½ cup ice-cold water

½ teaspoon salt

½ teaspoon cracked black pepper

1 extra-large egg, lightly beaten

1 bunch of scallions

2 teaspoons of soy sauce

2 teaspoons of rice wine vinegar

Vegetable oil, for frying

Toasted sesame oil, for serving

Stir together the flour, water, salt, and pepper until just mixed. Chop the green parts of the scallions into 3-inch lengths (reserve the white parts for another use).  Heat a thin layer of vegetable oil in a 9 or 10-inch pan. Add the scallions and cook until they’re soft. Add the soy sauce and rice wine vinegar to the pan when they’re almost done and stir. Pour the pancake batter over the scallions, swirl the pan to spread the batter, and cook a few minutes until the bottom is brown underneath. Pour the beaten egg on top then swirl the pan to even out the egg. Continue to cook until the egg is just beginning to firm near the edges. Flip the pancake and cook for another minute or two until the egg is set and crispy at the edges. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with a drizzle of toasted sesame oil.

This egg-highlighting recipe is like a pancake and omelet hybrid. It has many of the features of the latter, with the addition of sautéed vegetables and seasonings. I’m used to chopped scallions toward the end of a dish, and love when they lightly soften as the food finishes; this recipe highlights their flavor by cooking them in oil over high heat at the very beginning, so their exterior practically caramelizes.  The pancake batter-like mixture of flour and water browns and becomes crispy at it cooks over the greens and seasoning sauces before the whipped egg is poured on top. Careful flipping will produce a slightly crispy, slightly fluffy, slightly chewy savory pancake, perfect for any meal.

This Korean pancake recipe highlights the simplicity that is the root of most egg dishes, and this is the perfect option for those times you need something quick, yet flavorful. Experiment by adding other ingredients with the green onions, like other veggies, or even crab meat or shrimp.