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: 




Tuna Kimchi Kimbap


IMG_1109

This is a simple to make all time fave. Great for picnics and road trips alike. Ingredients can be added or removed for preference.

 

Servings: 3-4 people

Prep Time: 20 minutes

Cook Time: 20 minutes

 

Ingredients:

2 tblsp: sesame oil

1 pinch: salt

1 tblsp: rice vinegar

10 leaves: perilla leaves (gget neep) sliced

2 cups: cooked rice

1 pack: seaweed triangle kit

2 cups: ripe kimchi

1 can: tuna

1 tsp: mayonnaise or veganaise

 

Instructions:

  1. Once the rice is cooked, leave in a bowl to cool and add the rice vinegar.
  2. Take the ripe, diced up kimchi to a pan and add 1 tbsp of sesame oil. Cook on medium high for about 5 minutes, stirring often. Kimchi Yogi Story
  3. Remove the tuna from can and add 1 tsp of mayonnaise or Veganaise.
  4. After rinsing the Perilla leaves, cut into slices. tuna kimchi kimbap yori story
  5. Now it’s time to mix everything up into a large bowl. You can skip this part if you want to add each ingredient individually. Add the salt per your taste preference.  yori story tuna kimchi kimbap
  6. Open the kit, there should be numbers for the person eating this delicious snack later to indicate the order of operations in opening to enjoy the packaging. If your kit came with a triangular mold you want to place at the top and begin filling the mold with your blended rice mix. tuna kimchi kimbap yori story
  7. The kit should come with stickers to seal the triangular seaweed snack. We used our own creative stickers. tuna kimchi kimbap yori story