Buckwheat Kimchi Pancake


Kimchi Buckwheat Pancake YoriStory

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). 

Ingredients:

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

Cooking Oil

Water

 

Directions:

  1. Add 3 cups of buckwheat pancake flour mix to a large bowl
  2. Make a pancake batter like consistency by adding water (thinner if you want it extra cripsy)
  3. 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.
  4. 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.
  5. Pour in 1 tsp sesame oil and 1 tbsp fish sauce and now your batter is ready for frying!
  6. In a large frying pan, add some cooking oil and put on medium low heat.
  7. 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!!

buckwheat pancake yoristory

kimchi yoristory

buckwheat pancake yoristory

buckwheat pancake yoristory

buckwheat pancake yoristory

buckwheat pancake yoristory

buckwheat pancake yoristory

YoriStory Buckwheat Pancake

 

Notes:

Can be frozen and heated up on the frying pan for future enjoyment

For a simple soy vinegar dipping sauce, follow this link: