Buckwheat Kimchi Pancake
Don’t let the name fool you. Buckwheat is actually a fruit seed and can be eaten as a grain for individuals sensitive to gluten. This grain is also nutritious for you and has a nice fragrant to it. Koreans use buckwheat for cold noodle dishes (냉면).
3 cups Buckwheat pancake flour mix
2 cups Ripe kimchee
1.5 cups Pork (or any choice of meat)
1/2 cup Onions
1 Korean green pepper (jalapeno if you want spicier)
1 Bundle of green onions
1 tsp Sesame Oil
1 tbsp Fish Sauce
Pinch of Salt
- Add 3 cups of buckwheat pancake flour mix to a large bowl
- Make a pancake batter like consistency by adding water (thinner if you want it extra cripsy)
- I had some pork belly on hand, so I sliced that up and cooked it up on the frying pan with a pinch of salt. Drain the oil when finished cooking and add to bowl with buckwheat flour.
- Dice up the ripe kimchee and onions. Slice the Korean green pepper and the green onions, leaving the green onions about 2″ long in length. Add everything to large bowl.
- Pour in 1 tsp sesame oil and 1 tbsp fish sauce and now your batter is ready for frying!
- In a large frying pan, add some cooking oil and put on medium low heat.
- I used a ladle that holds 1 oz and made individual sized pancakes (ended up with 18). You can make any size you want, or even make a huge pancake by filling the whole pan. Enjoy!!
Can be frozen and heated up on the frying pan for future enjoyment
For a simple soy vinegar dipping sauce, follow this link: