Kimchi Buckwheat Crepe recipe - ingredients, nutrition and when to eat it
This dish is made by thinly frying buckwheat batter with kimchi and vegetables, then rolling it up.
This dish is made by thinly frying buckwheat batter with kimchi and vegetables, then rolling it up. The nutty buckwheat aroma pairs with the spicy, tangy kimchi flavor, making it a good choice for a light lunch or dinner.
Street food · 25 minutes to cook
Nutrition (per 303g serving): 350.7 kcal · protein 12.3g · carbohydrate 49.9g · fat 11.1g · sodium 703.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly squeeze the kimchi before adding it so the batter does not become watery.
Tips: After adding the batter to the pan, spread it thinly with the back of a spatula so it rolls easily like a crepe.
Tips: Keep the heat at medium-low, as high heat will cook the outside too quickly.
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Ingredients (1 serving)
- Buckwheat flour — 60 g
- Water — 100 ml
- Napa cabbage kimchi — 60 g
- Onion — 30 g
- Garlic chives — 20 g
- Egg — 0.5 pc
- Cooking oil — 0.5 Tbsp
- Salt — 0.2 tsp