Buckwheat Crepes with Radish Greens recipe - ingredients, nutrition and when to eat it
This Gangwon-style dish is made with finely chopped radish greens and tofu folded into buckwheat batter, pan-fried into thin crepes, and rolled up.
This Gangwon-style dish is made with finely chopped radish greens and tofu folded into buckwheat batter, pan-fried into thin crepes, and rolled up. Buckwheat’s earthy flavor complements the gentle aroma of the greens for a hearty yet light meal. Enjoy it for lunch or dinner, or as a snack when you’re a little hungry.
Vegetables · 35 minutes to cook
Nutrition (per 425.5g serving): 479 kcal · protein 15.5g · carbohydrate 49.7g · fat 24.4g · sodium 917.9mg
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: Drain the radish greens and tofu well so the filling isn’t watery.
Tips: Buckwheat batter can settle if left to stand, so stir it just before frying.
Tips: If the crepes tear, replace some of the buckwheat flour with all-purpose flour, or make the crepes a little thicker.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Buckwheat flour — 0.5 cup
- Dried radish greens — 0.8 cup
- Tofu — 0.3 block
- Green onion — 2 Tbsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.3 tsp
- Cooking oil — 1 Tbsp
- Water — 0.8 cup