1
Squeeze the moisture out of the Gat-kimchi and chop it finely.
Buckwheat Crepes (Memil-jeonbyeong)
Making light and delicious buckwheat crepes without meat.
KoreanOther
📝 13 steps
What You'll Need
Buckwheat flour2 cups
Acorn flour3 tbsp
Wheat flour3 tbsp
Gat-kimchi (mustard leaf kimchi)100g
Bean sprouts100g
Tofu100g
Green onion1 stalk
Garlic3 cloves
Perilla oil2 tbsp
Peppera little
Whole sesame seeds1 tbsp
Soy saucea little
Small spoon1
Cooking oila little
Vinegar1 small spoon
Salta pinch
Instructions
2
Slice the frozen tofu and squeeze out the moisture.
3
Boil the bean sprouts, drain the water, and prepare.
4
Mince about 3 cloves of garlic and chop the green onion finely.
5
In a bowl, add the chopped Gat-kimchi, tofu, bean sprouts, minced garlic, and chopped green onion.
6
Add 1 tbsp of perilla oil, a tiny pinch of pepper, 1 spoon of whole sesame seeds, and a little soy sauce.
7
Mix the ingredients evenly to make the filling.
8
Drizzle a little perilla oil in a pan and lightly stir-fry the Gat-kimchi filling.
9
In a bowl, add 2 cups of buckwheat flour, 3 tbsp of acorn flour, 3 tbsp of wheat flour, 1 tbsp of perilla oil, and a pinch of salt.
10
Pour water in little by little and knead the dough.
11
Grease a pan and cook the dough into thin oval shapes to make the crepe wrappers.
12
Place the stir-fried filling onto the cooked crepe wrappers and roll them up.
13
Mix 1 tbsp of soy sauce, 1 small spoon of vinegar, 1 small spoon of sesame oil, 1 small spoon of whole sesame seeds, and 1 small spoon of topping to make a dipping sauce.