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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 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 3 pancakes
Calories: 91 kcal
Course: Side Dish , Appetizer
Cuisine: Korean

Ingredients

  • 1/2 cup buckwheat flour
  • 9 Tbsp water
  • 1/4 tsp fine sea salt
  • vegetable oil
topping
  • 2 Napa cabbage leaves
  • 5 green onions
  • handful buckwheat sprouts (optional)
sweet and sour gochujang sauce (more for drizzling)
  • 1 Tbsp Korean Gochujang (Korean red pepper paste)
  • 1 Tbsp vinegar (rice wine or white or 1 Tbsp lemon juice)
  • 1 tsp water
  • 1 1/2 tsp sugar
sesame soy dipping sauce
  • 1 Tbsp soy sauce
  • 1 tsp sesame oil
  • sesame seeds

Instructions

    Cup of Yum
  1. Mix buckwheat flour, flour and water with a whisk until everything is well blended. Consistency should be a bit runny.
  2. Rinse napa cabbage leaves and green onions in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.
  3. Cut green onions into 3-4 inch lengths but leave two or more to cut into slivers to make pachae if you want.
  4. Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).
  5. 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.
  6. Lower heat to low, quickly add cabbage, then green onion pieces.
  7. Let it all cook for 2 min or so until most of the batter looks cooked through.
  8. Turn it over. Add another swirl of oil around the pancake.
  9. 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.
  10. Repeat to make more pancakes.
  11. While the pancakes are cooking, make 2 sauces above and serve them with your pancakes. See which one tastes better to you!

Notes

  • 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. 

Nutrition Information

Calories 91kcal (5%) Carbohydrates 19g (6%) Protein 3g (6%) Sodium 204mg (9%) Potassium 235mg (7%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 260IU (5%) Vitamin C 9.7mg (11%) Calcium 37mg (4%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 3pancakes

Amount Per Serving

Calories 91

% Daily Value*

Calories 91kcal 5%
Carbohydrates 19g 6%
Protein 3g 6%
Sodium 204mg 9%
Potassium 235mg 5%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 260IU 5%
Vitamin C 9.7mg 11%
Calcium 37mg 4%
Iron 1.1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.