Chewy Buckwheat Crepes (Memil Jeonbyeong): A Taste of Gangwon-do at Home
Addicted to the Chewy Texture! Easy-to-Make Delicious Buckwheat Crepes Recipe for Beginners
Today, we’re bringing the authentic taste of Gangwon-do to your kitchen! Let’s make some wonderfully chewy and delicious Memil Jeonbyeong. 🙂 These savory crepes are filled with flavorful ingredients and encased in a satisfyingly soft buckwheat wrapper. Perfect as a snack or a light meal!
Buckwheat Crepe Batter Ingredients- 3 cups buckwheat flour (using standard Korean paper cups)
- 3 cups water
- 1/2 Tbsp salt
Filling Ingredients- 200g pork
- 1/4 head napa cabbage kimchi
- 200g bean sprouts
- 150g tofu
- 1/2 stalk green onion
- 200g pork
- 1/4 head napa cabbage kimchi
- 200g bean sprouts
- 150g tofu
- 1/2 stalk green onion
Cooking Instructions
Step 1
Prepare Filling Part 1: Finely slice the green onion. Rinse the bean sprouts two to three times and blanch them in boiling water for 3-4 minutes. Drain them thoroughly and chop them finely. It’s crucial to squeeze out as much water as possible from the bean sprouts to prevent the batter from becoming soggy.
Step 2
Prepare Filling Part 2: Finely chop the napa cabbage kimchi. Again, squeeze out as much excess liquid as you can. If your kimchi is very sour, you can add a tiny pinch of sugar.
Step 3
Prepare Filling Part 3: Remove excess water from the tofu by wrapping it in paper towels and gently pressing. Then, mash the tofu using a fork or your hands.
Step 4
Cook the Filling: Heat a pan over medium-high heat with a little cooking oil. Add the pork and stir-fry until it’s no longer pink. Add the sliced green onions and stir-fry together. Next, add 1 Tbsp minced garlic, 1/2 tsp salt, 1/2 Tbsp sesame oil, and a pinch of black pepper. Stir-fry quickly over high heat until fragrant, ensuring no excess liquid forms. Cooking over high heat prevents the filling from becoming watery.
Step 5
Season the Filling: In a large bowl, combine the stir-fried pork, squeezed kimchi, mashed tofu, and chopped bean sprouts. Add 1 Tbsp chili powder, 1/2 tsp salt, 1/2 Tbsp sesame seeds, and the remaining 1/2 Tbsp sesame oil. Mix everything together gently with your hands until well combined. Taste and adjust seasoning if needed.
Step 6
Make the Buckwheat Batter: In a wide bowl, combine 3 cups of buckwheat flour (using standard Korean paper cups) and 3 cups of water. Add 1/2 Tbsp salt and whisk until smooth, ensuring there are no lumps. The batter should be slightly thinner than pancake batter. Let the batter rest for about 10 minutes.
Step 7
Cook the Crepes Part 1: Heat a non-stick pan over medium heat and lightly grease it with oil. Pour a ladleful of buckwheat batter and spread it thinly into a circle. Once small bubbles appear on the surface and the edges start to look dry, it’s time to flip.
Step 8
Cook the Crepes Part 2: After flipping the crepe, place about 1-2 spoonfuls of the prepared kimchi filling onto one half of the cooked side. Fold the crepe in half to create a half-moon shape, ensuring the filling stays inside.
Step 9
Finish: Cook the folded buckwheat crepes over medium heat until both sides are golden brown and slightly crispy. They are best enjoyed warm right after cooking! The result is a delightful crepe that’s crispy on the outside and savory and tender on the inside.
