Buckwheat Crepe and Vegetable Salad recipe - ingredients, nutrition and when to eat it
Buckwheat crepes filled with kimchi and glass noodles are served with salad greens for a satisfying meal.
Buckwheat crepes filled with kimchi and glass noodles are served with salad greens for a satisfying meal. The nutty buckwheat, tangy and spicy kimchi, and crisp vegetables come together beautifully. It’s a good choice for a light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Spread the buckwheat batter thinly in the pan so the crepes roll easily and are simple to eat with the vegetables.
Tips: If the kimchi is very salty or sour, squeeze out a little more liquid before cooking it.
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Ingredients (1 serving)
- Buckwheat flour — 45 g
- Glass noodles — 15 g
- Napa cabbage kimchi — 30 g
- Romaine lettuce — 3 sheet
- Perilla leaves — 2 sheet
- Cucumber — 0.3 pc
- Carrot — 15 g
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Water — 60 ml
- Cooking oil — 1 tsp