korean buckwheat pancake at Nurungji Baeksuk Seongbukdong<\/figcaption><\/figure>\nThese little green gems adds freshness and a wonderfully crunchy texture. The chogochujang brings a zing and a zang (my word for a spicy kick!) that just brightens up all the flavors as you enjoy the contrast of the nutty smooth taste of the pancake with the fresh little crisp salad.<\/p>\n
Is Buckwheat Pancake (Memil Jeon) gluten free and vegan?<\/h4>\n YES and YES!!! My recipe only uses buckwheat flour, water and salt for the batter mix which makes it naturally gluten free. And then only vegetables are added so it’s also vegan!<\/p>\n
Can I substitute American buckwheat flour instead of Korean to make buckwheat pancake?<\/h4>\n While testing this recipe, I found that the buckwheat flour sold at Korean store and buckwheat flour I bought from Amazon are different. Note, I just tested one organic brand. Korean buckwheat flour is much more fine ground and works perfectly for my recipe but the American buckwheat flour ended up being a little gummy when I used buckwheat flour only. So I ended up mixing in some flour to make it work. I am not sure if it’s because of the particular organic American made buckwheat flour or if that’s the case for all American buckwheat.<\/p>\n
Korean Buckwheat Pancake (Memil Jeon) Recipe – GF, Vegan<\/h3>\n Makes: 2 pancakes (10″)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cooking Time: 20 min\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Difficulty: Easy<\/p>\n
Ingredients<\/p>\n
\n1\/2 cup Korean buckwheat flour (see my notes)<\/li>\n 1\/2 cup + 1 Tbs water (total 9 Tbs)<\/li>\n 1\/4 tsp fine sea salt<\/li>\n vegetable oil<\/li>\n topping\n\n2 napa cabbage leaves<\/li>\n 5 green onions<\/li>\n handful buckwheat sprouts or other sprouts (optional)<\/li>\n<\/ul>\n<\/li>\n sweet and sour gochujang sauce\n\n1 Tbs Korean Gochujang (Korean red pepper paste)<\/li>\n 1 Tbs vinegar (rice wine or white) or 1 Tbs lemon juice<\/li>\n 1 tsp water<\/li>\n 1 1\/2 tsp sugar<\/li>\n<\/ul>\n<\/li>\n sesame soy dipping sauce\n\n1 Tbs soy sauce<\/li>\n 1 tsp sesame oil<\/li>\n sesame seeds<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\nMix buckwheat flour and water with a whisk until everything is well blended. Consistency should be a bit runny pancake batter.\nBuckwheat Pancake batter<\/figcaption><\/figure><\/li>\nRinse and clean napa cabbage leaves and green onions. Pat cabbage leaves dry. Keep the cabbage leaves whole.<\/li>\n Cut 3 green onions into 3-4 inch lengths. Cut 2 green onions into slivers to make pachae. Pachae is optional.<\/li>\n Heat a 10″ frying pan on medium heat with a drizzle of oil (about 1 Tbs).<\/li>\n Once the oil is hot, pour 1\/2 of the batter onto the frying pan. Spread the pancake to make a thin pancake. Much thinner than common Korean green onion pancake. A tiny bit thicker than a crepe. Pick up the pan and kind of swirl it around or use a ladle to spread it.<\/li>\n Lower heat to med low, quickly add cabbage leaf, then the green onion pieces.\nBuckwheat Pancake cabbage green onions<\/figcaption><\/figure><\/li>\nLet it all cook for 2 min or so until most of the batter looks cooked through.<\/li>\n Flip pancake over. Add another swirl of oil around the pancake.<\/li>\n 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. <\/li>\n And this is how it looks!<\/li>\n Repeat to make another pancake.<\/li>\n While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!<\/li>\n Enjoy!!<\/li>\n<\/ol>\nNow, here’s one that’s similar to the Nurungi Baeksuk restaurant’s version. Instead of adding cabbage to the pan, I simply added some green onions into the batter itself. This is lot simpler to do :).<\/p>\nBuckwheat Pancake Batter with Green onions<\/figcaption><\/figure>\nBuckwheat Pancake (Memil Jeon)<\/figcaption><\/figure>\nAnd then\u00a0because I had no buckwheat sprouts, I thought I would simulate the addition of fresh greens by making some pachae (green onion slivers) and then drizzling some chogochujang sauce on it. It was not the same but pretty and delicious!!<\/p>\nBuckwheat Pancake Korean Memil Jeon Buchim<\/figcaption><\/figure>\n