Buckwheat Pancake Korean Memil Jeon Buchim

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.
Course Appetizer, Side Dish
Cuisine Korean
Keyword anju, gluten free, savory
KoreanCategory Jeon (전)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 3 pancakes
Calories 91kcal
Author JinJoo Lee


  • 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