Buckwheat Pancakes (Korean Memil Jeon) - Vegan
Buckwheat pancakes Korean style! This lovely pancake is savory and not sweet. It is a specialty in the area of Bongpyeong, Gangwon province which where 2018 Winter Olympics is.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup buckwheat flour
- 9 Tbsp water
- 1/4 tsp fine sea salt
- vegetable oil
- 2 napa cabbage leaves
- 5 green onions
- handful buckwheat sprouts ((optional))
- 1 Tbsp Korean Gochujang ((Korean red pepper paste))
- 1 Tbsp vinegar ((rice wine or white or 1 Tbsp lemon juice))
- 1 tsp water
- 1 1/2 tsp sugar
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- sesame seeds
Instructions
- 1
Mix buckwheat flour, flour and water with a whisk until everything is well blended. Consistency should be a bit runny.
- 2
Rinse napa cabbage leaves and green onions in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.
- 3
Cut green onions into 3-4 inch lengths but leave two or more to cut into slivers to make pachae if you want.
- 4
Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).
- 5
Once the oil is hot, pour batter onto the frying pan. Spread the pancake to make a very thin pancake. Pick up the pan and kind of swirl it around or use a ladle to spread it.
- 6
Lower heat to low, quickly add cabbage, then green onion pieces.
- 7
Let it all cook for 2 min or so until most of the batter looks cooked through.
- 8
Turn it over. Add another swirl of oil around the pancake.
- 9
Press the pancake with a spatula so the pancake evenly cooks on the under side. Cook for another 2-3 minutes until both sides are nicely brown.
- 10
Repeat to make more pancakes.
- 11
While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!