Delicious Buckwheat Crepes (Jeonbyeong)
How to Make Authentic Buckwheat Crepes
I can’t stop thinking about the buckwheat crepes I had on my recent trip to Chuncheon! Since I had buckwheat flour, I decided to make them today. Buckwheat, known for its cooling properties, is said to help reduce body heat. It’s believed to eliminate dampness and heat in the spleen and stomach, aiding digestion. This recipe will guide you through recreating the authentic Chuncheon taste at home.
Batter Ingredients- 2 cups buckwheat flour (approx. 200g)
- 400ml water (approx. 2 cups)
Kimchi Filling Ingredients- 250g well-fermented napa cabbage kimchi
- 3 Tbsp minced onion
- 3 Tbsp chopped green onion
- 1 shiitake mushroom (optional)
- 1/4 block firm tofu (approx. 80g)
- 25g soaked glass noodles (approx. 1/4 handful)
- 250g well-fermented napa cabbage kimchi
- 3 Tbsp minced onion
- 3 Tbsp chopped green onion
- 1 shiitake mushroom (optional)
- 1/4 block firm tofu (approx. 80g)
- 25g soaked glass noodles (approx. 1/4 handful)
Cooking Instructions
Step 1
First, thoroughly clean the kimchi by removing any excess white core or stems. Finely chop the kimchi. Gently squeeze out any excess water with your hands; avoid squeezing too hard, as this can diminish the flavor.
Step 2
In a separate bowl, combine the chopped kimchi, minced onion, and chopped green onion. Squeeze the water out of the tofu using a clean cloth, crumble it, and add it to the bowl. Add the boiled and chopped glass noodles. If using shiitake mushrooms, remove the stems, dice them finely, and add them (shiitake mushrooms are optional). Lightly season this mixture with 1/2 Tbsp cooking wine (or omit), 1/2 Tbsp soy sauce, a pinch of sesame oil, and a pinch of black pepper. Mix well to lightly marinate the filling ingredients.
Step 3
Prepare the kimchi filling seasoning: mix 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, and a pinch of black pepper. Then, stir in 2 Tbsp of nutty perilla seed powder, 1 Tbsp of fragrant perilla oil, and 1/2 Tbsp of fine gochugaru for color. Mix everything thoroughly until the delicious kimchi filling is complete. Taste and adjust seasoning with salt or more soy sauce if needed.
Step 4
Now, let’s make the buckwheat batter. Combine 2 cups of buckwheat flour with 2 cups of water, maintaining a 1:1 ratio. Whisk the mixture until it’s smooth and lump-free. The batter should be thin enough to slowly drip from a ladle, but not watery.
Step 5
Heat a non-stick pan over medium-low heat. Lightly grease the pan with oil, then wipe it with a paper towel to remove excess oil. This creates a surface that prevents sticking and allows for thin crepes. Reduce the heat to very low. Pour about 2 ladles of batter onto the pan and spread it thinly into a circle, aiming for a delicate crepe.
Step 6
Once the buckwheat crepe has spread thinly and begins to set slightly (about 30 seconds), place a generous amount of the kimchi filling on one half of the crepe. Fold the other half over the filling to create a half-moon shape, then gently roll it into a cylinder. Continue cooking over low heat, flipping occasionally, until both sides are golden brown and cooked through. Be careful not to burst the filling as you roll and cook.
Step 7
Remove the cooked buckwheat crepes from the pan and let them cool slightly. Before they cool completely, slice them into pieces about 2.5 cm (1 inch) wide. Cutting them too narrowly might cause the filling to spill out, while cutting them too widely can make them difficult to eat in one bite, so aim for a balanced width.
Step 8
The highlight of these buckwheat crepes is the combination of savory perilla seed powder and aromatic perilla oil! If the kimchi filling is seasoned well, you won’t even need a dipping sauce. The delicate crepe perfectly complements the crisp and slightly spicy kimchi filling, creating a harmonious blend of flavors that will tantalize your taste buds. Prepare for an explosion of deliciousness!
