Buckwheat Pancakes (Korean Memil Jeon) - Vegan

Method11 steps

1. 1

   Step 1: Whisk the 1/2 cup Korean buckwheat flour, 9 Tbsp water and 1/4 tsp fine sea salt until well blended into a slightly runny pancake batter.

   Uses 1/2 cup buckwheat flour · 9 Tbsp water · 1/4 tsp fine sea salt

2. 2

   Step 2: Rinse napa cabbage leaves (2) and green onions (5) in water. Pat cabbage leaves dry. Keep the cabbage leaves whole.

   Uses 2 napa cabbage leaves · 5 green onions · Water for rinsing the vegetables

3. 3

   Step 3: Cut the green onions into 3–4-inch lengths. If you want a fresh onion garnish, reserve two of the five onions and cut them into fine slivers instead.

   Uses Washed green onions

4. 4

   Step 4: Heat a 10" frying pan on medium heat with a drizzle of oil (about 1 Tbs).

   Uses About 1 Tbsp vegetable oil for the first pan

5. 5

   Step 5: Once the oil is hot, pour in enough batter to make one very thin pancake, spreading it by swirling the pan or with a ladle. Reserve the remaining batter for more pancakes.

   Uses Pancake batter

6. 6

   Step 6: Lower the heat to low and quickly add a cabbage leaf if using, followed by some green onion pieces. Divide the vegetables among the pancakes; the cabbage leaves can top two of them.

   Uses Washed cabbage leaves · Cut green onion pieces

7. 7

   Step 7: Let it all cook for 2 min or so until most of the batter looks cooked through.

   Cook first side · 2 minUses Pancake with vegetables

8. 8

   Step 8: Turn it over. Add another swirl of oil around the pancake.

   Uses Partly cooked pancake · vegetable oil

9. 9

   Step 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.

   Cook second side · 3 minUses Flipped pancake

10. 10

    Step 10: Repeat the frying steps with the remaining batter and vegetables, adding oil as needed, to make about three pancakes.

    Uses Remaining pancake batter · Remaining cabbage leaves · Remaining green onion pieces · vegetable oil

11. 11

    Step 11: Mix 1 Tbsp gochujang, 1 Tbsp vinegar (or lemon juice), 1 tsp water and 1 1/2 tsp sugar for the sweet and sour sauce. In another small bowl, mix 1 Tbsp soy sauce, 1 tsp sesame oil and sesame seeds for the soy dipping sauce. Serve with the cooked pancakes. If desired, top with the optional buckwheat sprouts and reserved green onion slivers, and drizzle with the sweet and sour sauce.

    Uses Cooked pancakes · 1 Tbsp gochujang · 1 Tbsp vinegar (rice wine or white or 1 Tbsp lemon juice) · 1 tsp water · 1 1/2 tsp sugar · 1 Tbsp soy sauce · 1 tsp sesame oil · sesame seeds