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 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 pancakes
- 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
sweet and sour gochujang sauce (more for drizzling)
- 1 Tbs Korean Gochujang Korean red pepper paste
- 1 Tbs vinegar rice wine or white or 1 Tbs lemon juice
- 1 tsp water
- 1 1/2 tsp sugar
sesame soy dipping sauce
- 1 Tbs soy sauce
- 1 tsp sesame oil
- sesame seeds
Mix buckwheat flour, flour and water with a whisk until everything is well blended. Consistency should be a bit runny.
Rinse napa cabbage leaves and green onions in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.
Cut green onions into 3-4 inch lengths but leave two or more to cut into slivers to make pachae if you want.
Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).
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.
Lower heat to low, quickly add cabbage, then green onion pieces.
Let it all cook for 2 min or so until most of the batter looks cooked through.
Turn it over. Add another swirl of oil around the pancake.
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.
Repeat to make more pancakes.
While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!
American vs Korean Buckwheat flour
I discussed above that Americna buckwheat flour is coarser and more gummy tasting. If this is the case, try mixing buckwheat and regular flour 2 to 1. So 1/2 cup american buckwheat + 1/4 cup flour. It comes out pretty good but I have to say not as perfect as the 100% Korean buckwheat flour.
Calories: 91kcal | Carbohydrates: 19g | Protein: 3g | Sodium: 204mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 260IU | Vitamin C: 9.7mg | Calcium: 37mg | Iron: 1.1mg