Buckwheat Crepe recipe - ingredients, nutrition and when to eat it
This Gangwon-style crepe is made with buckwheat batter filled with kimchi, glass noodles, and seasoned pork.
This Gangwon-style crepe is made with buckwheat batter filled with kimchi, glass noodles, and seasoned pork. The chewy buckwheat wrapper pairs well with the spicy kimchi filling, making it a satisfying lunch or dinner.
Street food · 35 minutes to cook
Nutrition (per 406.5g serving): 715.5 kcal · protein 21.2g · carbohydrate 86.3g · fat 30.8g · sodium 870.1mg
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: If the buckwheat batter is too thick, the crepe can crack easily, so adjust it until it flows smoothly.
Tips: Too much kimchi juice can make the batter watery, so lightly squeeze the kimchi before using it.
Tips: Use a wide spatula when flipping the crepe to help keep its shape intact.
Tips: Avoid overfilling so both edges fold over easily.
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Ingredients (1 serving)
- Buckwheat flour — 70 g
- Water — 120 ml
- Napa cabbage kimchi — 80 g
- Glass noodles — 30 g
- Ground pork — 50 g
- Garlic chives — 20 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Sugar — 0.5 tsp
- Cooking oil — 1.5 Tbsp