Korean carrot salad with corn and egg pancakes

Salad with Korean carrots and canned corn is quickly prepared. Carrots and corn do not require cooking, and cooking egg pancakes will take a little time. Everything goes together perfectly, the salad is hearty and tasty!

Ingredients

• Carrots in Korean - 250 g
• Canned corn - 250 g
• Eggs - 4 pcs.
• Mayonnaise - 50-70 g
• Vegetable oil (for frying egg pancakes) - 10 ml
• Salt - to taste
• Fresh parsley (for decoration, optional) - 1-2 sprigs

Directions

1. We prepare the necessary products. Drain liquid from corn.
2. Cooking egg pancakes. Break eggs into a bowl, add salt.
3. Mix everything with a whisk.
4. We heat the pan and grease with vegetable oil, pour out part of the egg mixture. Fry the pancake until browned, 1-2 minutes.
5. Then turn the pancake over to the other side and fry for another 1-2 minutes.
6. In the same way, fry pancakes from the remaining egg mixture. I made 4 pancakes in total.
7. Let the pancakes cool down. Roll up each pancake.
8. Cut the pancake into thin strips.
9. So we cut all the pancakes.
10. In a bowl, put the corn and carrots in Korean.
11. Add egg pancakes.
12. We dress the salad with mayonnaise. We mix.
13. Korean carrot salad with corn and egg pancakes is ready.
14. Garnish with parsley if desired. Can be served at the table.
15. Bon appetit!