Buckwheat Crepes with Kimchi and Pork Filling
Making Buckwheat Crepes: A Delicious Treat for Rainy Days!
On a rainy day, nothing beats a warm and savory pancake or crepe! Today, we’re making Buckwheat Crepes filled with a delightful mix of kimchi and seasoned pork. These crepes feature a chewy buckwheat wrapper rolled around a flavorful filling. They’re perfect for a cozy meal or a delightful snack. We’ll guide you through making the perfect buckwheat batter, preparing the savory filling, and rolling them up for a satisfying bite. Enjoy this comforting dish!
Buckwheat Batter (using a 200ml cup)- 2 cups Buckwheat Flour
- 2 cups Water
- 0.5 Tbsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil (for cooking)
Buckwheat Crepe Filling- Kimchi, appropriate amount (about the same as tofu), finely chopped
- 1/4 block Tofu, squeezed dry and mashed
- 1 Tbsp Minced Scallion
- 1 tsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1 Tbsp Minced Scallion (additional, for garnish or extra flavor)
Pork Seasoning- 400g Ground Pork
- 1/2 Onion, finely minced
- 1 tsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 1 tsp Breadcrumbs
- Kimchi, appropriate amount (about the same as tofu), finely chopped
- 1/4 block Tofu, squeezed dry and mashed
- 1 Tbsp Minced Scallion
- 1 tsp Sesame Oil
- 1 Tbsp Sesame Seeds
- 1 Tbsp Minced Scallion (additional, for garnish or extra flavor)
Pork Seasoning- 400g Ground Pork
- 1/2 Onion, finely minced
- 1 tsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 1 tsp Breadcrumbs
Cooking Instructions
Step 1
First, let’s prepare the seasoned pork filling. In a bowl, combine the ground pork, finely minced onion, minced garlic, soy sauce, oyster sauce, sugar, breadcrumbs, and a pinch of pepper. Knead the mixture thoroughly with your hands until it becomes sticky and well-combined. This helps the filling hold its shape. Place the seasoned pork in a zip-top bag and refrigerate.
Step 2
Now, let’s make the chewy buckwheat batter for the crepe wrappers. We’re using a standard 200ml cup. Measure out 2 cups of buckwheat flour.
Step 3
Add 2 cups of water to the buckwheat flour. Also, stir in 0.5 tablespoon of salt and 1 tablespoon of sesame oil. Mix well until there are no lumps. Cover the bowl with plastic wrap and let it sit at room temperature for about 2 hours. This allows the buckwheat flour to fully hydrate and create a smooth, slightly sticky batter.
Step 4
Take the seasoned pork mixture out of the refrigerator. If you prefer to have the pork in larger pieces, you can chop it into a coarser texture at this stage, similar to how you’d cut ingredients for kimbap.
Step 5
Prepare a square or wide non-stick frying pan. Add a generous amount of oil and heat it over medium-low heat. For a richer flavor, we’re using a mix of sesame oil and cooking oil in a 1:1 ratio. If you have perilla oil (deulgireum), it adds an even more delicious nutty flavor to buckwheat crepes.
Step 6
To easily get the pork mixture out of the zip-top bag, carefully cut off one corner of the bag with scissors. This will allow you to pipe or slide the pork mixture out in a controlled manner.
Step 7
Place the pork mixture onto the preheated pan. Cook it over medium-low heat, letting it sizzle and brown. The aroma of the cooking pork will be incredibly enticing.
Step 8
Once the pork is nicely browned, continue to cook it gently, ensuring it’s cooked through without adding too much extra oil. Cooking the pork thoroughly ensures it’s safe and delicious inside the crepe.
Step 9
Cut the cooked pork into pieces. Aim for a slightly chunky size, similar to ingredients used in kimbap rolls. Since the buckwheat crepe itself cooks very quickly, it’s best to have the pork filling already cooked before assembling.
Step 10
Now, let’s prepare the filling for the buckwheat crepes. In a bowl, combine the squeezed and mashed tofu with the finely chopped kimchi. Add the minced scallion, sesame oil, and sesame seeds. Mix everything together well by hand. The spicy kimchi, creamy tofu, and fragrant sesame oil and seeds create a perfectly balanced filling.
Step 11
Your buckwheat crepe filling is now ready! It looks beautifully seasoned and ready to be rolled.
Step 12
After letting the buckwheat batter rest for 2 hours, you might notice some settled sediment at the bottom and a layer of clearer liquid on top. Carefully pour off just a small amount of this top liquid. Be cautious not to discard too much, as this could make the batter too thick. Just remove a little bit of the excess water.
Step 13
Lightly oil the square pan again with a mixture of sesame oil and cooking oil (1:1 ratio). The warm, nutty aroma of the oil is already making your mouth water!
Step 14
Using a ladle, pour a portion of the buckwheat batter onto the heated pan. Immediately swirl the pan or use the back of the ladle to spread the batter into a very thin, even circle. Keeping the heat on low is important for spreading it thinly.
Step 15
Once the buckwheat crepe is slightly cooked and the edges begin to lift, carefully flip it over using a spatula. Generously spread the prepared pork and kimchi filling over the cooked side of the crepe. Avoid overfilling, as it will make rolling difficult.
Step 16
Now, roll up the buckwheat crepe. Starting from the edge with the filling, carefully roll it tightly towards the other end. Be mindful of the heat as you roll. Once rolled, press the ends gently to seal the filling inside, ensuring nothing leaks out. Press the sides as well to complete the shape.
Step 17
When cooking the rolled buckwheat crepes, avoid adding too much oil to the pan. Buckwheat crepes are best when cooked with minimal oil, allowing the natural flavors of the ingredients to shine through. Cook them over low heat, turning occasionally, until golden brown on all sides. Enjoy your delicious homemade buckwheat crepes!
