Acorn Kimchi Crepes

Place 300g of finely chopped aged kimchi into a mixing bowl.

Add half a tablespoon of raw sugar to the mixing bowl with the kimchi.

Add half a tablespoon of minced garlic and mix.

Add one tablespoon of sesame oil, mix with the minced garlic, raw sugar, and aged kimchi, then let it sit for a while.

Coat 100g of ground pork with one tablespoon of mirin.

Grease a pan with cooking oil, add chopped green onion and chopped Cheongyang chili pepper, and stir-fry to create scallion oil.

Stir-fry so that the scallion oil, green onion, Cheongyang chili pepper, and the fat from the ground pork blend well.

Add one tablespoon of soy sauce and stir-fry for about 1 minute.

Add the seasoned aged kimchi.

Turn up the heat slightly and continue to stir-fry.

Stir-fry until the kimchi is dry with almost no liquid left, so that the sour taste of the kimchi is gone and it becomes flavorful.

Remove the well-cooked filling from the pan and let it cool completely.

Prepare 100g of acorn powder, 80g of flour, and 2 tablespoons of glutinous rice flour.

Add the glutinous rice flour to add a chewy texture.

Add 1/3 tablespoon of salt.

Pour in 2 cups of water using a 200mL cup.

Mix well until the batter becomes thin.

Add 1/3 tablespoon of salt and mix once more.

Grind one tablespoon of whole sesame seeds, sprinkle them in, and mix the batter.

Turn on the stove under the pan and reduce to very low heat.

Grease with a very small amount of cooking oil, swirl it around, then pour two ladles of batter.

Once the batter is round, keep the heat low and cook.

If there is not enough oil, pour a little bit around the edges.

When it is about half cooked, flip the crepe over.

Transfer the well-cooked crepe to a plate.

Place the filling on one side.

Fold the edges in and roll it up to complete the acorn crepe.